Sustainable Bakery

The Economist

The Economist

I have never made bread at home, probably because I like immediate gratification and bread takes a reeeeally long time. This bakery is inspiring me to develop patience, though.

As customers trickle in and out, many comment on the bread, which tastes pure and anachronistic. It is the kind you wish you could make at home. “I’m so glad someone is making such wonderful sourdough here,” says an elderly man. The sourdough are proved – i.e., left to rise – for up to 48 hours, which allows the bread to develop in flavour and texture. “It’s also healthier,” explains Glendinning, “because as gluten matures it becomes more fragile and easier to digest, unlike supermarket breads.”

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