It's only bread
25 May 2014 | Paros
When I got to Greece last year, I went into the local bakery for the morning loaf. "70 cents please" the lady said. "Wow, so cheap" I said. "It's only bread" she said, looking slightly puzzled.
In Australia and the UK, good bread-making is now an art form. We travel many miles to get an organic, stone-baked, artisan, preservative-free, sourdough, malted, seed loaf and can pay up to $7.50 for the privilege. If it's got a bit of rosemary or an olive in it, well the sky is the limit! There are hundreds of articles written about good bread-making and you can go on weekends to learn the sacred art. Artisan bakers are up there with all the other celebrity chefs for fans to worship. Ovens are being ripped out and Convection Steam ones are being installed or wood-fired ovens are being built in the garden in order to bake the perfect loaf.
Today's offering is warm and soft on the inside with crispy crust, covered in sesame and caraway seeds that smell and taste fantastic. It will only last about four or five hours before getting a bit too chewy because it has only flour, yeast, salt and a bit of water in it. But that's OK. I can get another tomorrow. It's only bread.