Breaking Bread | Workshop by Subko

In this workshop, we trace some of the bread's origins and histories and get into the the ingredients and processes behind a good loaf

FLOUR. WATER. THOUSANDS OF ANSWERS.

A handful of ingredients have produced thousands of breads across geographies, generations and cultures. Change the grain, water, fermentation, heat, hands or history, and you change the bread.

For something so simple, bread is remarkably technical. And remarkably good at telling us where it comes from.

In this workshop, we break bread down — quite literally — to understand what makes it what it is. We’ll trace some of its origins and histories, get into the ingredients and processes behind a good loaf, and look at how different cultures have arrived at wildly different answers to essentially the same question.

But bread is rarely just a recipe. It’s the pav that catches the last of the bhaji. The khubz passed around a table. The focaccia that reminds you of Nonna. The roti that somehow comes out rounder from one pair of hands than another. The bread you ate growing up, and the one you learnt to eat somewhere else. So we’ll bring our own memories to the table too — sharing bread stories, rituals, references and cultural narratives before using them as material to imagine what bread could become next. Who knows. Somewhere between breaking bread and breaking it down, we might end up designing a new one altogether. Bring a bread story.

Please note that workshop slots are limited and will be allocated on a first-come, first-served basis. Arrive early to secure your spot, as capacity may fill up quickly.