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Mountain cakes

Chatting to the chef who carried a 114kg pastry oven on his back for 11 days up to 4500m [http://jamestye.com/blog/2013/7/11/himalayan-porters] I was told that carrying the thing was just the beginning of his problems. The laws of physics work differently at high altitude (water boils at about 85 degrees at this height) and dough doesn't rise in the same way as it does at sea level. It's taken him over a year to make anything edible and there were no end of unhappy and unsympathetic tourists expecting soft fluffy sponges and getting rock cakes. His apple pies are fantastic and his cafe deserves a mention: Dorje Bakery Cafe & Coffee Center, Kyanjin Gumba, Langtang.

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