Princi London's wood-fired oven
After so many years accustomed to bad bread, now we can travel in search of good bread , that basic food that also deserves the highest consideration, today a symbol of good eating and healthy eating.
In Madrid Two new projects have been launched that do not beat around the bush and seek the essence through sophisticated simplicity: bread and onion and **The Loaf**. A plane shot away, in ** Milan ** and London , the main chain It has technologically advanced ovens and is committed to an unparalleled avant-garde design image.
MADRID
the loaf
Thanks to the advice of the writer Ernesto Perez Zuniga , we arrived to the loaf , an old-fashioned bakery, with functional furniture, located in the heart of Madrid, on Calle Gravine 22 . The Marziniak family , of Polish origin, has imposed itself as a challenge and illusion, that in Madrid the true European bread is known. the head of the family, Ireneusz , is the master baker and pastry chef, and he welcomes us with lively eyes and hands covered in flour, which he moves emphatically when talking about his specialties: “German bread in all its varieties is very important to us, it is the one that has dominated in Europe forever. French bread is also important, but it has less depth.”
As for the pastry, it can already be said that the best apfelstrudel is offered here : “Word of mouth” is infallible and orders overwhelm La Hogaza workshop throughout the week. It also highlights the delicious Danish braid, the Austrian cake from Linz and the Polish wheat and rye bread that weighs 700 gr. and it is compact and bright. In addition, you can order the bread to your liking. For example, cornbread with more cereals, more raisins, more or less nuts...
polish style bread
Bread and Onion
As in true love, Miguel de Torres has started a project this year with the motto "with you bread and onion", that is to say give everything for bread lovers and their universe. It is a Cooking school whose heart is the bread workshops, open to innovation and that welcomes different gastronomic proposals from the hand of great chefs of the moment, such as David Juarez or Daniel Jorda.
Meetings, tastings, promotions and events related to gastronomy are also held, Pop-up Dinners , gastronomic styling or gastrotourism proposals . The atmosphere created in the interior design helps to focus on the task of making bread, everything is very white, with light wood furniture and good lighting. Anything goes when there is quality and it is, as Miguel points out, about “learning other gastronomic languages”.
With you, bread always
MILAN AND LONDON
principle
“In the name of bread” . This is how forceful the ** Princi motto ** reads, accompanied by its essential elements: flour, water and fire. Open all day, it offers all kinds of Mediterranean specialities, based on bread.
The Italian chain bets on a spectacular design by Claudio SIlvestrin , with water fountains, large pieces of granite, marble blocks, glass and natural wood. Rocco Princi, the owner, opened his first bakery in Milan, in 1986 , and last year decided jump to london . The firewood is lined up in assemblies that resemble art installations and the large ovens, always in sight, allow you to see the process. The hands of the bakers, impeccably uniformed in white, knead nonstop in a sort of silent, almost heavenly musical suite, and the result is within reach of our palate.
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To the bread, BREAD