MaxiBebe: Natural Baby Food Made in Cuba
In a somewhat narrow kitchen, Yanitza del Toro grinds oats to make it into flour. “A lot of people are gluten intolerant, so I make my own flour,” she says before preparing the biscuit dough and putting the cut circles into the oven. In a corner, there are different samples of a new flavor of compote she’s trying out, that she’s still not convinced of. She has other flavors, combinations of different fruits, which she and her clients have liked. “I have a little girl and always made everything she eats,” Yanitza says. With this whole lockdown, we spent...
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