Smaak
Tomek MossThe most independent food journal based.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 67 | Subscribers | Read | smaak.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
From Indian pastes to perfect pretzels – here are the food startups to watch out for in 2026.
There’s nothing more exciting to me than a food startup.
Worried about AI slop? Globalised food slop is dangerous too.
In December, at a Christmas market in Manchester, I decided to treat myself to a bratwurst. It was the season after all and the stall selling them did look so very German. It was wooden and softly lit and topped with boughs of fir.
My 10 best eats of 2025.
2025’s eating can be summed up in one word: considered.
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Authors
The writers behind this newsletter.
Writer: fiction (DHH Literary Agency), food (Smaak, bestselling Substack). Former baker: The Dusty Knuckle, Brick House Bread. Content creator: @tomekmoss.
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