The Biological Species of Ancient and Modern Wheats
Learn how we classify grains and wheats in biological families, species, and subspecies, and know the difference between wheat, emmer, einkorn, spelt, and khorasan.
BREAD is an independent magazine for bread lovers, made by bread lovers. At the crossroads of home baking and professional artisanal baking, BREAD is an entertaining and inspiring journey that invites you to build meaning and deeper connections through bread. More about us.
Latest Issue: 23 — Diversity
Connecting people through living bread
An issue about the diversity of bread at all levels. From soil to the hearth, grain to flour, and the diversity of people and experiences that shape the world of bread-making.
Latest Articles
Heirloom, Ancient, Heritage, and Landrace Grains: Are They All the Same?
An overview of the vocabulary and concepts that serve to distinguish the sorts of grains we as bakers have at our disposal.
A Tunisian Family’s Love Affair With Bread
Tharwa Boulifi explores her family’s affection with bread, through their Tunisian roots and traditions.
From Earth to Hearth: The Art of Connections
Learnings from the second day of A Taste for Grain event.
How to make bread that fits with your lifestyle?
Inspirations gathered from day 1 of “A Taste for Grain,” an event that gathers informed onlookers, amateurs, and professionals around a conversation about grains, taste, flavor, food, bread, beer, etc.
Sourdough, Heritage Grains, and a New Book
An interview with Norwegian sourdough baker and bread-making book author Martin Fjeld from Ille Brød.
BREAD Magazine Motto
Why do you bake? What do you give your heart and mind to? What do you believe in?
Connecting People Through Bread
A call to empower ourselves and to connect with each other—through bread and baking.
Kneading Words
Do you want to give voice to your unspoken credo through bringing your passion for bread to life?
