Master Baker Daniel Jorda is from the small neighborhood of Trinitat in Barcelona, and a third generation chef. In addition to running his own bakery, he also works with Michelin-starred chefs to produce custom breads to complement their meals; having tried them personally, I have to say that his work has the perfect balance of softness, crustiness, and flavor. Most importantly, it never seems artificial or forced – the bread is always rustic, but somehow perfectly controlled.
This short photoessay covers the class he gave at the World Gourmet Summit in Singapore a few months back. Series shot with a Leica M9-P and 35/1.4 ASPH FLE. MT
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