We invite you on a special culinary journey around the world! We will get to know and taste bakery products from more than 30 countries. We have organized the journey, and our guide will be the baker Limara, so all you have to do is join us.

We will taste empanadas on the streets of Buenos Aires, immerse ourselves in the hustle and bustle of an Indian bazaar filled with the aroma of spices and naan, and enjoy semla served with warm milk and sugar in a holiday home by a Swedish lake. We will also take sourdough starter with us because we cannot leave it at home. Along the way, Limara will teach us how to care for it, maintain it, and bake with it whenever we feel like it.

We will notice how bread and leavened dough look different in each country, even though they are related. Hungarian doughnuts have Dutch, Kenyan, American, and Italian cousins. Our braided cozonac in Israel is saltier and sprinkled with poppy seeds, while in Finland it is enriched with cardamom and cinnamon.

We will observe how recipes cross borders and continents, influence each other, and how all of them, frequently, affect our taste buds. We will return home with 72 recipes, many experiences, and acquaintances, because every bread, cozonac, or doughnut will tell us its own story.

Reviews:

All About: Focaccia made following the recipe from the book "Be a Baker in the Big World"

With Cireel at Play: Somodi Cozonac from Rimetea