An Inside Look At A Traditional Galician Bakery

Pictures taken at Bakery Panaderia Mollete Bolleria in Ferrol, Galicia where the owner, Jose’s friend allowed us an exclusive look at how Galician bread is made.
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Since the Spanish eat bread with every meal, bread is a big deal for them. At Mollete, bread is prepared by hand (and love) then baked in a wood-fired oven. The bakers arrive at 2am and continuously bake all day. What blew me away is the price of each baguette. One sells for 0.95Euro (about 1 US dollar). Isn’t that crazy? In New Zealand it would be quadruple the price of that. And apparently, even so, the locals still complain that the bread is too expensive. Can you believe that? Anyways, we bought a cod and raisin empanada. BP. B for bacalao (cod) and P for pasa (raisin). C for carne (meat). Typically, Empanadas are eaten cold so we had ours later in the day for lunch. Guys, I am getting fat.
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“What must you break apart in order to bring a family close together? Bread, of course.”
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“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.” ― Mary Francis Kennedy Fisher
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“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ― James Beard
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“All sorrows are less with bread. ” ― Miguel de Cervantes Saavedra
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“Let it never be said / there can be a Heaven / without fresh bread.” ― Glenn Logan Reitze
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“One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf
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(Can you see the cut empanadas in the back?)
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“After a good dinner one can forgive anybody, even one’s own relations.” ― Oscar Wilde

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