Pensando en Blanco 3am

Sustainable “puff-bags” inspired by a baker’s pre-dawn flour sack naps

Pensando en Blanco 3am

In 1913 an unknown baker recorded the process of making double fermented bread. In his account he told the story of getting up at 3am to begin preparing the batch and, while waiting for the exact moment in which the loaves were ready to be placed in the oven,…

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