Panadero Andreu, Baix Montseny
In the small Catalonian village I live, Andreu is baking organic, full grain bread on weekly demand. Through his WhatsApp group locals can order their favourite bread and pick it up every Tuesday around lunch time, fresh from the oven.
It was one of those early autumn mornings where the sky was cold blue but the sun was glimmering its golden light onto everything it encountered. I expected to arrive to an old garage transformed into a bakery, but to my surprise I find Andreu baking outdoors and all I can think of is: Isn’t there anything better than working outside in the fresh morning air ? Surrounded by nature, while the sun rises and shines its light through the clouds of flour.
The amasement continues while I go around discovering the surprises of this “bakery”. Andreu and his assistent are shaping little buns of bread on top of an old cabinet with marble top, one of those you’d find in your grandparents’ home. Not five minutes later they open the drawers and my eyes fall on the loaves that are lying in between linen fabrics.
The simplicity of this whole scenario reminds me of how we are often made to believe that we need the most modern setting to do something, but the contrary is true. With a basic bread kneading machine, a cabinet to shape and proof the breads, an oldschool scale and an outdoor bread oven, Andreu is good to go.
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