This dense, mildly sweet, hearty rye bread is traditionally prepared over the course of 12 or more hours by placing the dough into covered pots and sinking these into geothermal springs. It’s sliced thin and served with smoked, cured, or pickled foods

A Belgian adventure with beautiful bread and inspiring bakers, a park full of dripping hydrangeas, a warm welcome in De Kwaakvos where we took notes for our story to be written later.

So let’s say you ordered one of these stunning bread lames and are ready to score your first bread. You will need instructions, right? We believe Anna Gabur, who designed the Bread Journey Lame, can ‘take you by the hand’.

For our Bread Project, we photographed and tasted delicious focaccia in Matera, Italy. When staying at our family house in France, I love to prepare this focaccia, an Italian flat bread made with yeast and olive oil and flavoured with herbs, out in the open in our garden.

We are happy to announce that we will be the sole real Wire Monkey Bread Lame reseller for the BENELUX. So if you want to score your dough and bake these real pieces of art, this is your chance!

Chapati is perhaps the most popular type of bread in India. Even very young girls bake them with the greatest ease on open fires or on a chulha and often laugh at my misshapen tryouts. It's not so easy to make a perfect, beautifully round chapati with the simplest of ingredients!

I was really looking forward to see how thunderbread, rúgbrauð” or “hverabrauð, was prepared. This is how! Meet Siggi from Iceland.