Breaking Bread
Famously hailed as the most gratifying of all essential foods, good bread is hard to beat. It’s at the heart of every culture, from those humble slices of local Pullman loaf in Singapore’s favourite breakfast of kaya and butter on toast to the painstakingly made, naturally fermented sourdough that has come to define the tastes of countless millennials across the globe.
It’s also easy to see why our love affair with good bread remains but a flawed attempt to find the perfect one. Honestly, who’s to say what’s right when you’re in the mood for fluffy Hokkaido bread or even some fresh-outof-the-tandoor Armenian lavash?
We can, however, affirm that even the quality variety of the once-trivialised dinner roll can have a profound effect
