“Bread house Network”, Gabrovo, Creative City of Crafts and Folk Art
The Idea
Rotary – Breads of the Creative Cities is a project born from the collaboration among the Rete Rotary of the UNESCO Creative Cities (RRCCU) and the Creative Knowledge Foundation to map the bread traditions of the Italian UNESCO Creative Cities.
The collaboration envisions the participation of Rotary Clubs of the Italian UCCs. They will provide local support to the Breads of the Creative Cities team to individuate and interview their cities’ bakers, millers and farmers, the knowledge keepers of the local bread traditions. The information of bakers, millers and farmers who have joined the initiative will be available on the Creative Knowledge Platform and promoted through national and international events and through social networks of the participating Rotary Clubs and Creative Knowledge Foundation.
Our Goals
STRENGTHEN THE
NETWORK
The most ambitious goal is to extend the project to the international Rotary Network.
CREATE A CULTURAL DIGITAL RESOURCE
Create a digital hub where stories and traditions of the traditional local bakers, farmers and millers are collected.
ENHANCE THE KNOWLEDGE KEEPERS AND THE VALUE CHAIN
Highlight the cultural significance of bakers, farmers and millers who are part of the bread local value chain.
PROMOTE A SUSTAINABLE DEVELOPMENT
Promote a sustainable development of the territories by rediscovering an cient skills and crafts through the involvement of the entire local community.
Our Goals
STRENGTHEN THE NETWORK
The most ambitious goal is to extend the project to the international Rotary Network.
CREATE A CULTURAL DIGITAL RESOURCE
Create a digital hub where stories and traditions of the traditional local bakers, farmers and millers are collected.
ENHANCE THE KNOWLEDGE KEEPERS AND THE VALUE CHAIN
Highlight the cultural significance of bakers, farmers and millers who are part of the bread local value chain.
PROMOTE A SUSTAINABLE DEVELOPMENT
Promote a sustainable development of the territories by rediscovering an cient skills and crafts through the involvement of the entire local community.
Dissemination of results
The Rete Rotary of the UNESCO Creative Cities will present the first results of the project during the “Rotary International Convention”, in Melbourne, Australia, May 27th and 31st 2023.
Discover the partecipants
Baker
Elizabeth Johnson - San Antonio, USA
ABOUT THE BAKER
Elizabeth Johnson presented Mesquite and Amaranth Tortillas. She worked as chef at Pharm Table, one of San Antonio's top-rated organic restaurants, and a lifestyle of fresh, locally-sourced ingredients designed to help you look and feel your very best. From the heart of critically-acclaimed chef Elizabeth Johnson comes a farm-to-table culinary experience like none other.
Baker
Liz Espejo - Puebla, Mexico
ABOUT THE BAKER
Liz Espejo presented the Conchas. She is a self-taught baker. Before becoming a baker, she was a yoga teacher. When she started making bread at home she was fascinated by the fact that three simple ingredients like flour, water and salt could prepare a type of food that has accompanied human civilization through history. Starting from mid-2013, her kitchen became a culinary laboratory, she began to educate herself through books, internet and social media interactions with varying bakers.
Baker
Zosia Barto - Krakow, Poland
ABOUT THE BAKER
Zosia Barto presented Obwarzanek krakowski. She explains how her adventure with baking bread started: “It was holidays, and we ran out of bread. After looking through a shelf with bread in a shop nearby our home, I decided to buy some flour and a pack of yeast.” She baked her first bread rolls seven years ago. Today, she manages her own bakery, Zaczyn. Loaves of bread disappear within two or three hours of the bakery’s opening. Zaczyn produces four types of bread: wheat, rye, wheat-rye, and spelt bread with different types of toppings like grains, fruit, nuts, and herbs. In the bakery, one can sit and eat a vegan breakfast or try a coffee from a nearby coffee roaster.
Baker
Xiaozhong Zhang - Chengdu, China
ABOUT THE BAKER
Xiaozhong Zhang presented an Egg baked cake. Born and raised in Chengdu, China, the home of Sichuan cuisine, Chef Zhang is a third-generation chef. He cultivated his passion for the art of Sichuan food as a child, and was trained by his uncle and grandfather.
In 2005, he was appointed as the head chef of BarShu Restaurant in London, where he found himself challenged to create an exciting and enticing Sichuanese menu. Chef Zhang quickly became popular for his irresistible dishes, characterized by delicate and indulgent flavors.
In 2015 and 2016, Chef Zhang participated in several events promoting Sichuanese gastronomy worldwide, such as the Milan Expo and Warsaw Chengdu Week.
Discover the partecipants
PROJECT REALIZED BY
CK Foundation, Rete Rotary of the UNESCO Creative Cities
COMMUNICATION AND GRAPHIC PROJECT:
CK Foundation, Koor srl Benefit Corporation (TRusT™ Team).
PROJECT REALIZED BY
CK Foundation, Rete Rotary of the UNESCO Creative Cities
COMMUNICATION AND GRAPHIC PROJECT:
CK Foundation, Koor srl Benefit Corporation (TRusT™ Team).