The baker in our village has been there for decades and he says it is the only place in Europe that proper bread can be baked. Go a few miles north or south and the weather and conditions are hopeless for good baking.
A big old oven is used and the loaves go in on special long-handled wooden shovels to be baked to perfection. The bread is sold all around the Campo by little vans but it was only on returning after our break that we found that the baker has opened a shop.
The place is beautifully decorated, with images of the tools of baking and the oven itself on the walls and when Sharon popped in for a look around today she found a steady stream of customers. As well as bread there were savoury pastries, or empanadas, and a selection of cream-filled treats.
On asking what round baked circles of pastry were, she was told that this was the same pastry that is folded over to make empanadas. Apparently, it is broken up with the fingers and eaten like crisps. “It´s great with cold beer,” said a lady customer.
Sharon chose a huge round loaf which was still warm from the oven and hunks went very well with our home-made chicken soup lunch.
“The other thing I treated myself to was a bagful of freshly-baked mini-croissants that are stuffed full of chocolate,” said Sharon. “They are delicious. What a treat.”
***
©Phillip Bruce. www.sharonskitchenworld.blogspot.com
No comments:
Post a Comment