The Bread Sommelière
Lara SchützPrimul newsletter în limba română scris de un profesionist în domeniul panificației. Nu dau rețete, scriu în schimb despre cultură, gusturi, analiză senzorială, educație și filosofia brutăriei. Adică despre ce mi se pare interesant în meseria mea.
| Platform |  | Pricing | Only free issues |
|---|---|---|---|
| Publishes | Weekly | Issues | 37 |
| Subscribers | Read | thebreadsommeliere.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The Bread Sommelière 03|25(2)
Nu știu cum e la voi, dar la mine e aglomerat. Atât de aglomerat că a trebuit să îmi fac agendă pe hârtie, old school, să văd totul scris acolo. Gen X, ce să facem. Și da, am folosit și highlightere colorate, doar doar o părea totul mai ușo...
Carnaval, forme fără fond și gânduri despre cum ne alegem pâinea
Bun regăsit cititorilor mai vechi și bun venit celor mai noi!
Povești de februarie, împletite
Bun regăsit tuturor celor care sunt aici de ceva vreme și bun venit celor care ni s-au alăturat de la precedenta ediție!
Țara unde se vând 100 de milioane de gogoși pe an
Ni s-au mai adăugat ceva oameni noi pe-aici, bun venit! Și, desigur, bun regăsit celor mai vechi!
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Authors
The writers behind this newsletter.
Internationally trained Master Baker. Certified bread sensory assessor. Beer sommelière. The first Romanian bread sommelière. I was the 16th woman to obtain this title worldwide. I write here about bread, flavors and places.
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