THE BLUNCH KITCHEN – Blunch – Streetfood

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The Blunch Kitchen For the past few months, when you're out and about, the question hasn't been, "What do we want to eat? Pizza, burger, kebab, or burrito?", but since July 11th of this year, you'll increasingly hear, "Hey, let's go get a Blunch!" Yes, that's right, I haven't made a typo. What I want to tell you about today is the newly invented Blunch, a play on words combining "puff pastry" and "crunch," which has become indispensable at every event, street festival, street food market, and similar spot in Munich.

I first encountered Blunch a while ago when I was browsing a small street food market, the "Hall of Taste," on the Backstage grounds in Munich, sampling various offerings. Of course, I didn't want to miss out on Blunch, so I joined the queue at Heike and Alex's self-converted street food trailer, the brainchild behind the concept. They offered a wide variety of Blunch dishes, but before you start wondering what exactly that is, here are some details:

The Blunch – What exactly is it?
The Blunch consists of paper-thin sheets of wheat flour dough. These sheets are spread with a cream cheese mixture. This cream cheese mixture is infused with a special, secret blend of spices, which Blunch owner Alex created himself in collaboration with Thai chefs. The desired filling is then added.
A portion of Blunch consists of two dough rolls, which are grilled fat-free on a contact grill for about 2 minutes and then cut into bite-sized pieces, and your snack to go is ready – super delicious and extremely varied in taste, not too heavy on the stomach and fairly priced.
In total, the owners of Blunch Kitchen have created over 80 different recipes. Depending on the event, they offer approximately five to seven different fillings. In addition to the standard variations (Blunch Classic, Chini Bacon, Joschka, Blunch Nono, and Honolulu), there are always one or two "specials." So, if you happen to see the Blunch Kitchen on wheels, be sure to check which Blunch varieties are on offer.

All the fillings of the Blunch are homemade, from the super delicious Thai-Bavarian inspired cream cheese (I was allowed to try it on its own) with a pleasant slight spiciness – the basis of every Blunch – to the delicious Kinky Shrimpy filling with shrimp, mint and lime, and the various sugos and chutneys.
The dough consists solely of pure wheat flour, water, and salt. A single sheet of Blunch dough weighs just 10 grams. Since a serving of Blunch contains four sheets of dough and is generously filled, it's still quite filling.

Diverse selection – interesting bouillon variations
What I particularly like is that they don't always offer the same thing, but rather new and truly unique creations. For example, they've created the Leberkäse Blunch for the Bavarian fans among you. It might sound strange at first, but it's not; according to the Blunch team, it's incredibly delicious with the sweet mustard in a crispy coating that really develops its flavor in the heat.

So there I was, standing at the Blunch truck – which, incidentally, was also converted by the Blunch inventor himself – sampling various fillings. The first thing I was served was the Blunch Classic with Miesbach bacon, arugula, and tomato – naturally combined with the delicious cheese cream. What can I say? Delicious! Very delicious, and you can clearly taste every single ingredient because the dough is so thin and therefore doesn't overpower the flavors of the filling. The ingredients are also top-notch: fresh, hardly any fat, and light on the stomach. I also tried the pineapple chutney. Really fine, and again: not just pineapple, but a certain extra note in the flavor. Vegetarians were also catered for. Those with allergies will have to wait a little longer. Making the dough this good without gluten is a bit tricky. I specifically asked because I'm getting more and more inquiries from people with allergies and celiac disease. However, they are working on a version. The same applies to Blunch for lactose-intolerant people…

There's now a blinch with crayfish and mango filling, and an autumn special with pumpkin; a sweet version with apple, cinnamon, and sugar, the 'Candy Apple', is also planned – by the way, it goes very well with white mulled wine. A 'blinch dog' with a casing-free sausage will soon be available as a special, and a hamburger version is also in the works. Of course, there are also simpler variations for those of you who aren't feeling adventurous. 🙂 Vegetarians should try the 'Joschka' (€4.90) with arugula and tomato. The 'Honolulu' is filled with bacon, arugula, and pineapple chutney, and the 'Wildberry' with Black Forest ham, arugula, and wildberry chutney (both €6.90). If you don't have a date, the 'All'Amatriciana' with bacon, tomato sauce, onions, and garlic (€6.90) is also worth a try. 🙂 As you can see, there's no shortage of options. Blunch prices range from €4.90 to a maximum of €19.90. But don't worry: you'd have to order the caviar blinch with Prosecco for that price. On average, a "normal" blinch, consisting of two small slices of caviar, will cost you around €6-8.

Some ideas for the various fillings, for example, originated during the Blunch Kitchen's last trip to Asia. There, they experimented, brainstormed, tasted, and of course, gathered inspiration. This is how, for instance, the aforementioned secret spice recipe for the incredibly delicious (sorry!) cream cheese spread came about. Numerous friends and acquaintances came to test the recipes, eagerly sampled them, offered constructive criticism, and gave tips. Ultimately, after five months of testing and refining, numerous fantastic bases and fillings for the Blunch were created. In March of this year, a food truck was purchased, converted and designed according to their own specifications, the logo was created, the trademark rights were registered, and so the Blunch Kitchen was able to hit the road in July.

The brunch as an event idea
The first festival to be graced by Blunch Kitchen with their delicious street food took place in Regensburg. Since then, Heike and Alex – sometimes with the help of their sons – have been touring Bavaria, serving up tasty Blunch at events, street food festivals, flea markets, and more. They've even ventured further afield, such as Frankfurt. In Munich, Blunch Kitchen is open every Friday in the MediaMarkt customer parking lot at the Euroindustriepark and on Mondays at Friendsfactory on the corner of St.-Martin-Straße and Balanstraße. (Locations are announced on their website linked below or on their Facebook page.)

You can also book the Blunch Kitchen for catering events. Simply contact Alex, tell him the size of your event, and he'll check whether the Blunch Kitchen can be parked there and used as a station, or whether you'd prefer a more "Blunch catering" approach – meaning on-site preparation without a truck. If you're interested, feel free to contact me, and I'll put you in touch. The slogan "Keep calm and eat blunch" is quite fitting, and it's no wonder that more than 3,000 Blunch have been sold at various events since the beginning of July. Keep an eye out – it's worth it! My tip: Be sure to try the Kinky Shrimpy! I'm already looking forward to the next one. By the way, I can get one – and you can get your first Blunch – at the next Midnight Bazaar. Maybe we'll see each other in line.

I'll be back: I will definitely be in line for the next Blunch Kitchen event.

Place visited: The Blunch Kitchen
Address: Schmellerstr. 13, 80337 Munich
Website: The Blunch Kitchen

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