At the heart of our approach is the challenge of creating circular recipes. This design process calls for dedication and engages all senses—including those often overlooked, such as smell, taste, and touch. We experiment through…
from wheat to meat
Understanding wheat and flour 1- Separating gluten from starch 2- Coloring gluten with fermented red rice and trying to process it into something that resembles biltong (dried meat). Note how the red gluten ball starts…
Try out workshops under way
Good to see that people enjoy the try out workshops. The kitchen, the story and science of bread and our stone ovens are clearly doing the job.