Laib mit Seele

Truly great bakers have one thing in common: a passion for their craft. They bake with the best regional ingredients and finest flours, focusing on sustainability. Barbara van Melle travels across Austria and Germany, introducing us to the most exciting pioneers of the baking guild. She talks to them about the secrets of the best quality, tradition, the future, and the visions of the industry. She also extracts their best recipes for fragrant, aromatic breads, both with and without sourdough made from spelt, rye, or wheat, for hearty pretzel pastries, and the original "Wachauer Laibchen." Sweet delicacies like fluffy cream-filled buns or stuffed almond croissants are also included. Large-pored baguettes or aromatic spelt ciabatta inspire the desire to bake!.