Bread
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Croissant — thank Vienna, not France
Across various accounts of croissant history, most sources agree that it originates from Austria as the kipferl. Made from a yeasted wheat dough, the kipferl is a baked bread roll common in Central Europe. Records state that the kipferl has been around as early as the 13th century, but many believe it may be even…
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Two Blueberry-Basil Cornbread ends — one end is the end, another end is the beginning
For the first time, today I decided to put the small piece left from the last baked bread on a plate for breakfast, as well as the first slice of the newly baked one. Not a large breakfast. Just the conscientious mindset, wanting to enjoy freshness, without discarding of the not so fresh. These are…
Sila Blume 