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 the senses.
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.