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Wasabröd, Filipstad, Sweden "Wasa Husman". Wasabröd is a Swedish producer of Scandinavian style crispbread (Swedish: knäckebröd).The Wasabröd company has been in business since 1919, opening its first bakery in the city of Skellefteå.
One can buy it freshly made every morning in almost every supermarket or traditional bakeries, where there is a large assortment of bread. Bread is widely consumed alongside almost every meal, or even making it an important part of some iconic pieces of Hispanic cuisine such as bocadillos or pinchos. In Spain, especially in the Mediterranean ...
Bread has been a staple food in Switzerland for millennia, probably since the dawn of agriculture, the Swiss Plateau being the main cereal region of the country. [ 1 ] Nowadays, bread is consumed by all Swiss and accompanies practically every meal, therefore it makes an integral part of Swiss cuisine .
Traditional beremeal bannock, as made in Orkney, Scotland. The separated sector is a scone. This is a list of bread products made in or originating from Britain. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Bread prepared from mixed grains was introduced to Great Britain around 3700 ...
ARYZTA AG / æ ˈ r ɪ z t ə / is a food business based in Zürich, Switzerland.It operates in Europe, Asia, Australia and New Zealand.It is incorporated in Switzerland and is listed on the SIX Swiss Exchange (the Zürich Stock Exchange).
The pan andino or pan camaleón (Andean or chameleon bread), made with talvina, has a great reputation in Venezuela. Bread of the dead is a bread that was formerly offered to deceased loved ones during All Saints' Day. This tradition is recorded in several places in Europe, and in Spain it is known as pan de ánimas.
The European Bread Museum (German: Europäisches Brotmuseum), in Ebergötzen in South Lower Saxony, Germany, is a rurally located museum dedicated to the historical development of breadmaking and related subjects in Europe.
Pão de Mafra is an historical bread particular to Mafra, Portugal. It is derived from the pão saloio, a common staple bread made since the Middle Ages. Historically, pão de Mafra was a domestic bread made at home until the middle of the 20th century. Pão de Mafra is an oblong, rather flat loaf. It is commonly eaten plain, with butter or jam ...