For centuries, bread has been a symbol of sharing, comfort and sustenance and breaking bread together is a timeless gesture of connection. It is also the universal comfort food. It can be found in every corner of the world, just under different names, shapes and tastes. Every bread has a history that defines the cultural identity of the region and tells a story of tradition, community, and nourishment. Let’s look at some of the different kinds of breads around the world.
It’s a light baguette with various meats, pickled vegetables and herbs. The dish has the perfect balance of crunch, spice and freshness combining French and Vietnamese flavors. The baguette is known for its hard exterior and soft interior, and is traditionally made with four ingredients: flour, water, yeast and salt. It is a symbol of French food culture and is often eaten with cheese and wine. It’s a flatbread with a peculiar spongy texture and a sour taste distinctive of Ethiopian cooking. It is prepared with teff flour, is probiotic-rich and served with stews like doro wat and misir wat.