Food Studio

Grinding grains to make bread is not exactly our latest asset: groundstones have been found in the Australian region of New South Wales some 30,000 years ago, which makes aboriginal people the first to realize that mixing and baking ground cereals and water results in something not only edible, but also pretty tasty! Flatbreads are human's best friends. They were a way to preserve any kind of grain or cereal gathered in the wild or cultivated, and are now proud ambassadors to their cultures of origin. Lefse, lavosh, tortilla, arepa, injeera, chapati, pita, naan, roti, knekkebrød, pane carasau... so many different names, so few ingredients going into this staple food.