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🍞 bakery Jan 15
Food and Culture

Mediterranean Culinary Heritage from Ancient Times: The History of Olive Oil and Butter

This article covers the historical origins of Italian olive oil and French butter, their physical and chemical character...

#Gourmet Culture #Olive Oil #Butter +5
🍞 bakery Jan 9
Cuisine and History

The History and Modern Value of Rye Bread Originating in Medieval Europe

An in-depth exploration of rye bread’s history, its social significance in medieval times, traditional fermentation, nut...

#rye bread #medieval history #traditional fermentation +4
🍞 bakery Jan 8
France/Butter

The World of AOP Butter: An In-depth Study on the Magic of Fat Content Determining the Texture of Croissants

An in-depth research report analyzing the history, science, cultural significance, and latest trends of AOP butter, a ke...

#croissant #aop butter #french bread +2
🍞 bakery Jan 7
Traditional Food

The History and Modern Value of Korean Traditional Fermented Bread, K-Sourdough (Jeung-pyun)

A comprehensive introduction covering the history of Jeung-pyun, a traditional Korean fermented rice bread from the Jose...

#Korean tradition #fermented bread #jeung-pyun +7
🍞 bakery Jan 6
Baking Technique

Tangzhong Method: The Japanese Baking Technique Where Tradition Meets Innovation

The Tangzhong method is a traditional baking technique originating from China, developed in Japan to create the moist an...

#Tangzhong #Baking Technique #Japanese Bread +7
🍞 bakery Jan 6
이탈리아/천연발효

Lievito Madre: The History and Contemporary Value of Italy’s Traditional Natural Sourdough Starter

An in-depth study of the 100-year-old Italian natural sourdough starter 'Lievito Madre,' covering its historic...

#리에비토 마드레 #천연발효 #이탈리아 전통빵 +7
🍞 bakery Jan 6
Ingredients:Flour

Complete Guide on Flour Grades: History, Scientific Traits, and 2026 Trends

An in-depth guide covering the historical background, scientific characteristics, and latest bakery flour trends of Fren...

#flour grades #French flour #Italian flour +4
🍞 bakery Jan 5
Ingredients:Water

Why French Baguettes Don’t Taste the Same in Korea: Hard Water vs Soft Water

An integrated analysis of how water hardness affects baguette texture and flavor, alongside differences in bread culture...

#The Baguette #hard water #soft water +7
🍞 bakery Jan 5
Modern Korea

Sulla Bread Introduced by 19th Century Missionaries and Korea's First Bakery

A comprehensive guide to the history of Korean bread culture starting from the late 19th century, the scientific and nut...

#Korean baking culture #How to make a fuss #Traditional fermentation +7
🍞 bakery Jan 4
Modern Japanese Castella

Castella: The Sweet History Passed from Portugal to Japan

Explore the history, ingredients, nutritional value, and the latest 2026 trends of Castella, tracing its journey to beco...

#Castella #Dutch #Japanese traditional sweets +7
🍞 bakery Jan 4
Medieval Italy

Medieval Italy’s Christmas Tradition: The History and Modern Value of Panettone

Panettone is a traditional Christmas bread originating from medieval Milan. This article explores its historical backgro...

#panettone #Medieval Italy #Christmas Tradition +5
🍞 bakery Jan 4
French baguette

The History and Latest Trends of Baguette Bread from the French Revolution to 2026

From the citizens' rights movement during the French Revolution to fermentation science and modern sustainable baki...

#The French Revolution #Equal rights for bread #The Baguette +7

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