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. © Bonappetit.com/healthyish Pleasure of.
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.