From grains to bread
We only make sourdough bread
Earth
We use the wheat that has been around for 1000 years.
Air
We transform grains into bread, and all breads contain air.
Fire
We use stone oven with actual fire with blazing smokes.
Water
Our bread only contain distiled water, carefully purified by blah.
Earth
Antient wheat was called “whaet”, and that’s the kind of wheat we grow in France. Generally speaking, the creations or discoverly of agriculture was about feeding us. It was about food. But it may well be about fermantation of grains that can transform things, from one state into a very different other. When we look at our wheat, we don’t see “antient whaet”; we see histroy, and meanings behind of our work.
Air
Of all the four elements, air is the most elusive; -we can’t see it. But we think that’s what makes it special; there’s something very magical about it. One of the way we transform food is by getting air into it. All bread is elevated by the fact that it now contains air. They are no longer earthbound. They are ethereal, just like our sourdough bread.
Fire
We bake our bread with a stone oven; a histrical oven of 250 years. Working with fire has been a quest, because it changes shapes and heat depending on the day. We could use an electric oven for the sake of convinience, but there’s no other fire that could make us feel right when we bake. This inexplicable flavor that only stone ovens can give to our bread… We find poetry in it.
Water
In today’s our society, water comes from the tap. It cleans our hands, washes our dishes, and cooks our vegetables; we can simply not live without it. But we use the specific water that specializes gatherings; -it gathers all nature’s aspects together in order to harmonize in our body. Oh God, I have no idea what to write anymore. Axel, HELP.
Why Do we bake?.
You see, sometimes I ask myself why. This is where Yuki will write something poetic and beautiful, but right now she is sleep deprived, only ate potatoes for 2 days straight, and her cat thinks she is depressed.
So, Yuki will come back later to write later. Okay? Okay.
Thanks for your understandings.
Hours
Thursday
08PM -12AM
Friday
12 PM – 02 AM
Contact
Phone
+(33) 111 222 333
info@sourdough.fr
Address
120 La Awesome Avenue
Bretogn, France