The Story About The Bread

The Story About The Bread

If you compare the development of technology with the techniques of making bread there is an immense difference. Technological developments advance daily, whereas the process of making sourdough today is more or less the same as it was 4.000 years ago (give or take).

In Ancient Egypt flour was mixed with other ingredients such as water, fat and salt and for fermentation a bit of old dough was used to start the new dough making the bread rise a few hours before baking. The Egyptians made about 50 different kinds of bread based on this fairly simple procedure.  

I suppose making bread comes down to the simple question of why change a running system? Sourdough bread made today is very much consistent with the way it was made 4.000 years ago. That being said the variety of bread must have evolved into thousands and thousands of different kinds of bread to be enjoyed all over the world. I am trying to think of cultures who do not eat bread in some format, but it seems to be almost universal. 

During “social distancing times” it was almost impossible to find yeast and for a short while even flour. Baking seemed to be a great way for not only getting homemade food, but also a way of passing time, creating and not least spending time with the children. 

This week, we met the people behind Sharon Artisan Bakery and are absolutely thrilled to start a collaboration between our two companies. They have not spent the last 4.000 year baking (obviously), but they have accumulated all the knowledge to perfect their sourdough breads. 

Two people – one passion, that is how it all started for Sharon Artisan Bakery, with the passion for creating bread. It almost does not cover the process when described as baking, it is more a creation or even the art of baking. It is baking taken to another level. (At least a different level to my home backing). 

For Sharon Artisan Bakery a portion of sourdough is what keeps them going creating some of the most amazing bread to be found in HCMC. Their creations are just that and with a lot of input from the heart as well. To be honest, when it takes up to 72 hours to make bread it is because you want to make something out of the ordinary. 

This is a case of “less is more” – a great principle really. The baking process is simple and contains nothing more than the sourdough, flour, mineral water and salt. Added to the high quality sourced ingredients comes the hard work. All the dough is hand kneaded and along with 100% natural fermentation processes you end up with bread containing high values of dietary fibres along with friendly bacteria adding probiotic qualities to the bread. 

Sharon Artisan Bakery is a “heart and soul” business with focus on high quality ingredients to create the crispy crust and airy soft moist crumb. They source locally and are environmentally friendly as well as adhering to fair trade concepts. 

You can now find their 4 variations of sourdough bread in the ByNature webshop. I will arrive here freshly baked on Tuesdays and Saturdays (pre-ordering is necessary).