Every morning the neighborhood around Cembra bakery wakes up to the smell of bread. The routines in the little bakery begin early. People come to buy their fresh breakfast, lunch and dinner bread following a regular rhythm. Like children, different kinds of white bread have various names. Chiabatta makes a beautiful rustling sound when exposed to cooler air after a short, hot time in the oven. Machines work with the dough in the back room.
Missing the Finnish rye flour: The lady from the bakery asked to bake Carelian pastry in Cembra.
Senza farina di segala popolare en Finlandia: La donna del panificio ha chiesto di fare pasticcio di Carelia a Cembra.
Picture by Noora Vikman
Thanks so much for hosting this challenge, it was fun and a great learning process.
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