City of Bread

grandfather started making bread in the early 1900s, San Juan Totolac was just a tiny hillside village. He and his family would make their dough from wheat ground at the Spanish mill up the hill, mix in a little lard and (unrefined cane sugar), and leaven the dough with a mildly alcoholic beverage made from the fermented sap of agave plants, which once proliferated in the region. They would load their bread into wooden crates, (mule bread), or (fair bread). In Totolac, they called it (party bread), and it was how just about everyone in town earned a living.

Você está lendo uma amostra, registre-se para ler mais.

Mais de Saveur

SaveurLeitura de 1 mins
A New Way to Nightcap
For four generations, the Fougerat family has produced single-cask Cognac for larger, blended brands like Martell. But in 2013, 33-year-old scion Fanny—one of the French region’s few female master distillers—broke out and began selling her own undilu
SaveurLeitura de 7 minsCookbooks, Food, & Wine
My Father’s French Onion Soup
My father gave me his letters from paris. Written with a fountain pen on onionskin stationery and folded in envelopes marked Par Avion, these formative accounts were addressed to my grandmother, and mailed during the year he studied art in Montparnas
SaveurLeitura de 33 minsCookbooks, Food, & Wine
25 Years of Saveur
IN EARLY NOVEMBER 1993, I was eking out a living as a freelance writer in Santa Monica when I received a call from Dorothy Kalins, who’d given me lots of work during her tenure editing Metropolitan Home. “I’ve found us a new magazine,” Dorothy announ