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Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history, it has been a prominent food in large parts of the world. It is one of the oldest human-made foods, having been of significant importance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakeries throughout the world.
Kringle is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.
A gingerbread house is a novelty confectionery shaped like a building that is made of cookie dough, cut and baked into appropriate components like walls and roofing. The usual material is crisp ginger biscuit made of gingerbread – the ginger nut. Another type of model-making with gingerbread uses a boiled dough that can be moulded like clay to form edible statuettes or other decorations. These houses, covered with a variety of candies and icing, are popular Christmas decorations.
Boudin Bakery is a bakery based in San Francisco, California, known for its sourdough bread. The bakery is recognized as the "oldest continually operating business in San Francisco." It was established in 1849 by Isidore Boudin, son of a family of master bakers from Burgundy, France, by blending the sourdough prevalent among miners in the Gold Rush with French techniques. The Boudin Bakery is San Francisco's oldest continuously operating business.
In cooking, proofing is a step in the preparation of yeast bread and other baked goods where the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
The Acme Bread Company is a Berkeley, California-based bakery that is one of the pioneers of the San Francisco Bay Area's "Bread Revolution," which in turn created the modern "artisan bread" movement in America, and remains a "benchmark" for commercial handmade bread.
The San Francisco Baking Institute (SFBI) is a private, unaccredited culinary school in South San Francisco, California founded by Michel Suas and his wife Evelyne Suas in 1996. The school hosts bread and pastry classes for professional and amateur bakers, as well as baking instructors.
Bimbo Bakeries USA is the American corporate north-of-the-border arm of the Mexican multinational bakery product manufacturing company Grupo Bimbo. It is the largest bakery company in the United States. The company, headquartered in Horsham, Pennsylvania, a suburb of Philadelphia, owns many fresh bread and sweet baked goods brands in the United States, including Entenmann's, Sara Lee, and Thomas'. It is also a top advertising sponsor for many major soccer teams around the globe.
Jenny Lee Bakery was a prominent bakery in McKees Rocks, Pennsylvania, near Pittsburgh.
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution".
Éric Kayser is a French baker and food writer.
Grand Central Baking Company d.b.a. Grand Central Bakery is an American bakery chain with locations in Portland, Oregon, and Seattle, Washington and their metropolitan areas. It was founded in 1972 in Seattle's Grand Central Hotel building. The bakery is known for its artisan breads.
Mariusz Kolodziej is a Polish-American entrepreneur and boxing promoter, living and working in the United States.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
Enrico Biscotti Company is a bakery and restaurant in Pittsburgh. The main location is in the Strip District neighborhood. The main product is biscotti. It was featured in the film The Bread, My Sweet, a film by the wife of owner Larry Lagattuta and also on Food Network.
Dan Lepard is an Australian baker, food writer, photographer, television presenter and celebrity chef. He was previously a fashion photographer working for Italian Vogue before changing careers age 27, and is today known for reconciling historical methods with innovation in baking.
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals. While Mexico has adopted various bread styles from Europe and the United States, most of the hundreds of varieties of breads made in the country were developed here. However, there is little to no baking done in Mexican homes; instead, Mexicans have bought their baked goods from bakeries since the colonial period.
Jessamyn Waldman Rodriguez is a Canadian-American social entrepreneur. She is the founder and served as the Chief Executive Officer of Hot Bread Kitchen, a social enterprise bakery in East Harlem, New York City, that trains low-income and immigrant women in culinary and professional skills. The project has spun off HBK Incubates, a culinary incubator and support service for small culinary entrepreneurs. Rodriguez was named to Fortune magazine's 2015 list of the 20 Most Innovative Women in Food and Drink. She is the author of The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World, a bread-making book for home bakers.
References
- ↑ "Three-man baking team triumphs in Paris". Pittsburgh Post-Gazette. 2005-04-21.
- ↑ Marlene Parrish (1998-10-29). "Rising to the top:this Old World rustic bread can be made in modern kitchens". Pittsburgh Post-Gazette.
- ↑ "The Bread Bakers Guild of America". www.bbga.org. Retrieved 2021-10-05.