When Bread Becomes Art

Twenty-five years ago, Nicolas left Paris for a village in Brittany, where he decided to make bread. The wheat comes from his own farm, where grains, peas and beans grow side by side. The baker works with coarse salt and fleur de sel from Bourgneuf-sur-Retz sent to him by a friend.

After traveling through Austria, Italy and Germany, Arnd returned to his native Franconia, where he took over the family bakery, which is three centuries old. Gradually, he turned to local and organic products and became passionate about natural sourdough. Arnd is now relying on local customers to support his business.

Jesper decided to give up his promising career as a chef in one of the best restaurants in Denmark to bake bread. From the wheat fields of Jutland to the peninsulas in the south of the country, he met many peasants, millers and bakers who helped him perfect his technique.

Originally from Salzburg, Roswitha moved to the nearby Rauris valley more than thirty years ago. As a young teacher, she noticed that the children had lost all contact with traditional bread and only consumed supermarket products. Roswitha built an oven and now shows children them how to make bread the traditional way.