bread for all
For bakeries and bakery professionals, this is how the bread magazine in 2016. With recipes, interviews with bakers and suppliers, technical articles... With the idea that bread would come out of its hole and become something available to everyone, share it as a piece of bread has always been shared between brothers, in the recesses.
The last issue of PAN, the ninth, It comes after the lockdown. A crucial moment for the whole world that the protagonist of this magazine has witnessed from the front line. During the most difficult days of this crisis, we not only kept going out to buy bread, as an essential food, as an excuse to breathe, we began to knead and bake our own bread at home. The latest edition of the magazine focuses on all of this (on sale through its website or in some bakeries, such as El Horno de Babette, La Miguiña in Madrid or Pan da Moa in Santiago).
26 bakers, national and international, and business owners related to the sector, such as flour mills or machinery technicians, tell their vision of these past months. Everyone's commitment so that we continue to have bread or products to prepare at home. Bread as "an anchor of normality and even of a certain serenity during this delicate period", count from the magazine, led by Beatriz Echeverria (baker and owner of El Honor de Babette) and edited by Books with Miga and La PEPA (Collective of Small Affine Bakers).
Everything you wanted to know about bread.
“This confinement has led me to think about the need to strengthen a guild that has historically been on the side of society in the face of great misfortunes, acting with ingenuity, effort and no less precariousness”, writes Javier Vara from Brazil.
They invented and devised recipes and ways to stay close to everyone: from keeping the ovens on in which to put new products to sharing their recipes on social networks. "I thought I could entertain people confined at home by helping them make bread and even sweets, involving other colleagues in my Instagram live," he says. Jesús Machi del Horno, from San Bartolomé.
In addition, bakery pastries occupy the rest of this number, a sweet trip through Seville and pastry shops from different parts of the world.