Bread. A food that most of us take for granted. Whether acting as a tasty sponge for leftover sauces or as the support for sandwich ingredients, it is a staple for Mediterranean culture and cuisine. Do we ever really know what a good piece of bread should taste like? Fortunately, we are now living in a time where self-taught bakers are starting to make home-made bread. Javier Marca, the owner of Panic bakery is now pioneering this movement in Madrid. 5 years ago he lived in a penthouse with a terrace on Montserrat street and the smell of the bakery below filled his house with irresistible aromas. The bread smelled great but didn’t taste so good. Determined to find the true flavor of this simple product, he began making his own bread using websites, blogs, forums, and of course, Ibán Yarza, a Spanish baking guru, author of “Homemade Bread” (Larousse, 2013). According to Javier, bread is the easiest thing in the world, but you have to have some basic knowledge to manufacture it and later reach perfection. Javier says that people in Spain are used to an industrial style bread where people are making bad bread to save time and space. Most people are reluctant to try some of the darker Nordic-style bread that he makes, but he insists is just a matter of reeducating the palate. Put yourself in their hands and leave behind any preconceptions that you may have the product, he knows what is good.
Average price: 1 kilo loaf costs 3.60
Hours: 9:00 to 21:00. They usually start selling bars from loaves 13:00 and from 16:00.
Text: Paula Movil
Photos: Marcos Ortiz
Translation: Brett Piron