Good excuse for a chinwag, of course, and a great idea from a fire prevention perpective – instead of having EVERYONE stoking up a fire in a dodgy oven at home, you’d have someone who actually knew what he (as in “male”) doing.
So you’ll still find a Backhausstrasse in virtually every village.
Of course, most villages had their own baker, making 7 different types of rolls, 5 different types of bread and more cakes and pastries than you could shake a stick at.
A big treat for someone growing up in a monoculture of white bread: Sydney Flat was the loaf of choice in New Zealand in the 1960s – an oblong block of nothingness enclosed in a beige crust.
These days, village bakeries are going the way of the Backhaus (not to mention the dodo) being rapidly replaced by these things in discount supermarkets.
Press a button and a compressor directs a blast of hot air at a piece of frozen dough that’s been spat out of a machine in Poland weeks ago, turning into something that visually resembles (and smells like) a loaf of bread.
Better than a Sydney Flat, mind you…
See what’s cooking…er… baking elsewhere.
Ms Mura’s exhortations to publish something edible are to be obeyed.
Shops and bakeries closed today – May Day, public holiday – so here’s Ms jb’s rhubarb cheesecake.