Casual
Artisan Acre
Congratulations, student! You’ve been chosen by Master Étienne of the National Culinary Academy to manage a historic workshop in a newly annexed province. Your mission: supply the region with authentic European staples like cheese, wine, bread, and cured meats. From day one, you’ll master traditional recipes—from Camembert to Brie and even mysterious blue cheeses—while learning to harness molds and bacteria for fermentation. The government expects you to establish import routes for exotic ingredients like soy sauce and natto, though these will take time to integrate. Pay close attention to environmental factors: temperature control is vital, and mold can be both your ally (in sourdough or cheese) or your enemy if left unchecked. Cleanliness matters too—contaminated tools or rooms can ruin batches. This blend of tradition and innovation awaits you. Are you ready to craft culinary masterpieces? The kitchen is calling.