A slice of life
I love bread. Sourdough, rye, Turkish, flatbread, brioche, French sticks, naan, roti, wholemeal, soft white rolls, Italian focaccia and am not ashamed to admit to a couple of slices of white Tip Top bread with butter and vegemite.
And part of travel is eating lots of bread . . . (sorry to the gluten intolerants). Naan to mop up curry sauce and dhal for breakfast in India and beautiful European breads with cheese washed down with coffee.
Years ago when I first travelled to Austria I was naive and hadn’t been exposed to sliced heavy bread in the morning. My first taste (not toast) was accompanied by a cream cheese and a fat slice of ham. And that’s when romancing the loaf began. No matter where I am, I’ll try the bread on offer.
The renaissance of small bakeries in Vienna is full on – here are a couple of snaps taken around the back streets where the aroma of freshly baked bread drew me into the bakery for a bun or two.
I was taken around the city bakeries by ‘Brot Andi’, Andreas Djordjevic, an institution in Vienna. Andreas is in charge of the bread cart in the two Michelin-starred Steirereck, the best restaurant in Vienna. The restaurant is divine with the most beautiful ceiling, amazing food styling – and flavour of course – and then there’s the brot . . . .
I rather fancied the name of Arthur Grimm’s bakery – no relation of you-know-who.
This was a scattering of breadcrumbs to entice you to walk the streets of Vienna in the early morning, and . . . just follow your nose.