“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard, Beard on Bread.
Despite Beard’s words, most of the time bread is part of the feast, eaten alongside, wrapped around or placed under other food. Bread is eaten in many different ways in different cuisines around the world. In our Slow Session, we will explore some of the different ways that bread is eaten and the foods that are eaten with it, as I believe that breads have developed along with their respective cuisines and are integral to them.
From the open-faced sandwiches of Scandinavia, to French country breads, to the mysterious salt-free bread of Tuscany, we’ll look at bread integrated into everyday meals. We’ll also examine some traditional and special occasion bread pairings and look at how some breads can enhance or detract from various cheeses. Of course, we’ll have a variety of breads to taste and some food examples to go with them.
Please join us at Easy Tiger for a virtual international tour through bread and food.
David Norman, Head Doughpuncher
Recently selected as one of the Top Ten bread bakers in the country by Dessert Professional Magazine, David Norman is the Head Doughpuncher and a partner at Easy Tiger Bake Shop and Beer Garden. His route there has included stints at some of the countries best bread bakeries from Seattle to New York City and included teaching professional bread courses at the French Culinary Institute and the San Francisco Baking Institute.
David’s interest in baking was born from his encounters with unfamiliar and inspiring breads during a couple years studying abroad. As a high school exchange student in Sweden and later as a student of German Literature at the University of Munich, he discovered a variety of new breads and new ways of eating centered on these breads. When he returned to complete his studies at the University of Florida, he found little choice to satisfy cravings for good bread but to make his own. When he discovered a job opening at a small French-style bakery across town, he took the next step with his hobby and soon discovered a passion deep enough to turn his career focus toward bread baking.
Slow Sessions are educational events that are always free and open to the public. The goal is twofold: (1) to provide opportunities for Austinites to learn more about their food and where it comes from (2) to support local businesses whose values align with the Slow Food mission of good, clean and fair food for all.