Wonderbread

Within the Wonderbread workshop led by Francesca Sarti, food designer and founder of Arabeschi di Latte, BA Industrial Design students explored history, traditions, rituals, and recipes related to bread, in order to imagine new unique signature bread.

Workshop (2023) with Francesca Sarti

Assistants: Quang Vinh Nguyen, Giulia Amélie Chéhab
Students: Masen Al-Saghir, Basile Avvanzino, Lena Bernasconi, Clara Bertière, Fanny Bichet, Jessy Bueno, Giulia Burrus, Chiara Corno, Cyprien Cossy, Sacha Dufour, Diego Eiholzer, Marion Gomes, Minna Holenweg, Nima Kaufmann, Juliette Masson, Denise Merlette, Stéphane Mischler, Amedeo Oddo, Jeanne Reymond, Tiziana Rocha da Silva, Célia Tourette

Bread tells our story, the leavening cycle of our life. Bread is certainly not a novelty about humanity, but it is the basic and primary testimony of the relationship that humankind has with the earth and with what he eats (through the agricultural evolution). The first form of bread dates back to prehistoric times, it was a flat cracker made with cattail rhizome. A 2000-year-old loaf of bread, black as lava, was found in Pompeii ruins. White or black, holy or devil, leavened and unleavened, flat or puff, fresh or dry….Each bread is a unique story.

This involves either the way it is prepared, shaped, colored, made from unexpected ingredients, transformed or recycled, filled or combined with other raw materials. During the workshop, original dishes with bread as a central element were developed and finally served and shared at a common meal.

We would like to thank 'Le pain des frouzes' and Jonathan Vallin aka Baolin, Chef Antonio de Luca and the Eldora team.

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