Not too long ago we announced on our blog that the spectacular breads from Mikael Jonsson’s Michelin-star studded Hedone bread ovens were making their way across London, finding themselves in neighbourhood bakeries like our local Bayley & Sage store in Parsons Green (click here to have a look). Regular customers and other chefs alike scramble for these fine loaves. With determination and perseverance, a select number of restaurants in London, most with Michelin stars, have persuaded Jonsson to allow them to serve his bread in their restaurants.
Well, it seems that this exciting bread-related activity is on the rise…
This year has also seen Massimo Bottura take a lead role in EXPO Milano, which, running since May, will close at the end of this month. During this project Chef Bottura has invited chefs from around the world to participate in Food for Soul at Refettorio Ambrosiano, located in a disused and refurbished theatre. At the inauguration of the Refectory, dinner guests were served “Bread is Gold”: a culinary celebration of bread’s rich symbolism, made from a mixture of breadcrumbs, sugar, and milk to evoke treasured childhood memories (including those of Bottura himself) of “the most delicious meal you could eat before going to bed… a cup of milk, bread crumbs and sugar.”
Meanwhile, Nathan Myhrvold, founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, will be devoting his forthcoming book to the art and science of bread. This multivolume book will detail bread’s origins and evolution, honouring the work of great bakers who have influenced the diversity of bread around the world and featuring a fascinating range of scientific and historical topics from grain agronomics and fermentation to traditional and modernist recipes.