 We spent winter break in Chile. I was nineteen, shy, too self-conscious to use what little high school Spanish I had, and eager to explore. It was my first trip abroad without parents or school. After three weeks of backpacking and buses we returned to Santiago, a little grungy and tired but no worse for wear. In the hours before our flight home, we stashed our packs in the lockers at the train station and went wandering. Somewhere on that city ramble I bought a bag of pan de miel from a street vendor. They were like honey hardtack, I think: round, hard, and the size of my palm. They were probably just white flour, baking soda, water, honey, and a pinch of salt. If I ate them now, I doubt I'd recognize the taste. But the idea of them has stuck in my memory. When I remember that trip, I remember the murals of Valparaíso, the lonely beauty of Torres del Paine, the windy beaches and hand-cut shingles of Chiloe, the volcanoes and deep gorges and the massive araucaria. And I remember that last day: the sunshine, my hunger, and the pleasure of eating flat, hard, honey biscuits. See you soon. Sophie Owner | Baker TODAY AT MARKET Red & White Mountain Rye + Vollkornbrot Ring Rye (from the winter bread subscription) Seedy Buckwheat (a recipe from my winter bakery tour, incidentally cereal-free) Chocolate Malt Chocolate Chip Cookie Bittersweet Chocolate Cookie Gingersnap Scone Hazelnut + Sour Cherry Cake Brown Butter + Nibby Buckwheat Shortbread WEDNESDAY BREAD Sign up through the end of May or order a single loaf. Red & White Mountain Rye Rosemary Sea Salt (wheat) Comments are closed.
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