Bagel bread is a cutting-edge twist on the classic bagel, which originated in Poland in the 17th century. Bagels were introduced to North America through Jewish immigrants, quickly becoming a staple in New York City in the early 20th century. Traditionally, bagels are boiled earlier …
Cuban bread, or “pan cubano,” has its roots in the Spanish colonial duration, reflecting the island’s diverse cultural impacts. Its origins may be traced back to the early 19th century when bakers in Havana started to conform to conventional Spanish bread-making techniques. The use of …
The classic French baguette, a staple of French tradition and cuisine, has a rich history that dates again to the early 20th century. Its unique long shape and crisp crust emerged in Paris around the 1920s, stimulated via the preference for a convenient bread that …