Bread please!

Side to the tables of many parts of the world since the beginning of time, bread is a nourishing food both praised and criticized. In the era of post gluten-free, it is reinventing itself for more pleasure and sense.

By Chloé Stuckelschweiger Published on 02 December 2018 Share

Over is the imaginary of standardized bread: white a snow with a crumb both dull and smooth. Nowadays, bakers are betting on sensoriality: ode to the aerial texture, childhood scents and shades of brown at Circus Bakery, Mamiche in Paris, Maison Saint Honoré in Marseille or even Partisan Boulanger in Lyon. © Pleasure of.

This content is exclusively for subscribers

NellyRodi Get access to The Review and to all NellyRodi tools
Monthly fee (Automatically renewed every year) 200€ HT or €1500 (without added taxes) for the whole year Subscribe
Editions Package

All the benefits of the annual package + Digital Editions on demand

Get in touch