Garnishing wiTh gold

In 2014, rumours spread that a Spanish bakery was selling the most precious bread loaves in the world. Turns out, each 400g of bread baked at the Pan Piña bakery consisted of whole wheat flour and dehydrated honey. What made this ordinary loaf out of this world, and got people to take notice, was its 250mg sprinkle of gold shavings. The gold loaf amounts to 117 pounds and is exported worldwide. Juan Moreno, baker and owner, Pan Piña admitted to Daily Mail that although the loaf doesn’t have a special flavour or ingredient, it exudes royalty and glamour. Then, there’s Robert Didier’s 23-carat gold loaf that he likes to call ‘The Royal Bloomer’. It was made at his bakery and showcased at the Hamper Llangollen Food Festival. It costs up to 75 pounds in north Wales. The loaves, Robert told Daily Mail, are prepared only once a month, and usually just for special occasions. Ever thought of the simple and inexpensive process of baking bread as an expensive affair? Tom Herbert’s ‘The Shephard’ is a loaf created using a 55-year-old family sourdough recipe. no gold dust falls over this one; it’s just flour, spring water and Cornish sea salt. Yet, the baker tells Everyday Sandwich that his bread is a work of art made with unique flour brought to Britain by the Romans. What makes the bread even more special is that it takes two days to bake two kg of this Shephard loaf. The next time you go bread shopping in the uAE, observe how the prices vary, starting from the regular white and brown bread to the specialty breads; oat, chia, and pumpkin seeds.