"Welcome to my bakery, here is my oven!" With this little phrase, Viktor Sveisson presents his playground. This Icelandic baker, unlike the others, uses the hot springs in a volcanic region of his country to cook rye bread.
In this documentary dubbed Volcano Bread, director Alison Grasso took a closer look at this unconventional technique that allows for a soft and very soft bread.
In the video, Viktor Sveisson explains his cooking process. After making his dough, the baker locks it in a large sealed container and bury it over a hot spring. After 24 hours, Sveisson unearths the perfectly cooked bread that is ready to eat with a generous slathering of butter.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.