11/05/2026
There’s a rhythm to bakery weeks - dough resting quietly by the window, focaccias before the heat of the oven, flour on the table at the end of the day, market mornings slowly coming to life.
Not every part of baking is dramatic. Most of it is repetition, patience, instinct, and tiny adjustments made over and over again.
But somewhere inside that rhythm, bread becomes part of people’s routines, tables, and weekends — and that feels very special to me.
A few snapshots from last week in the microbakery 🍞✨
breadmaking localmarket slowfood community
