Photoessay: Master Baker Daniel Jorda at the World Gourmet Summit

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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  1. Heh, I admire the vast range of activities you get to document with your camera, from horses to watches to bread. It does keep things interesting. Baking is like photography, where precision equipment is also required to get a consistent bread.

    As an observer at an event, how do you decide where you’d like to position yourself? For example with the photo looking through the round window, won’t you feel like you might miss something if you are not in the midst of the action?

    • Some of it is personal work, some of it is commercial/ reportage – I like to take the opportunity to practice whenever I can. I think it helps round out one’s skills as a photographer.

      The round window shot was something I saw on the way in, but had to wait for the right arrangement of action inside to make it work – so I ducked back out at that time. Being in the action vs observing it is something I wrote about a long time ago here. The trick is to understand what it is that’s going on, so you can document the critical moments and follow the key people. As for being in the midst of it…flour is generally bad for lenses 🙂

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