“The highlight of the 1990-91 field season was the discovery of two rooms, connected to a larger complex, which turned out to be the remains of baking facilities. Here bread had been baked in large, cumbersome, conical, ceramic molds, weighing up to 12 kilograms each, called bedja– a style unique to Pharaonic Egypt. These two small rooms were far more significant than their modest contents, seen in the map to the right, suggested. The data they yielded, after painstaking excavation, helped flesh out some of the details of the baking process that was previously known only through reliefs from Old Kingdom tombs.”

Bread Ancient Style

© Ancient Egypt Research Associates 2001


“This is the breadman. He cruises around yelling, “Roti, Roti!” muliple times a day past my house. Some of it’s not bad. Someday I should do a series of photos displaying the immense variety of objects that show up on motorcycles – familes of five, panes of glass, 50 live chickens, color TVs, bamboo stalks 4 meters long, small trees, sowing machines. No joke.”

Brandon @ JavaJive


“I wanted to tell you about my favourite bakery here in Jena, and in short about a couple of other ones I like too. Now, bread in Germany is usually quite nice, at least in its traditional forms: rye bread, whole grain bread and so on. I don’t mind the compact, heavy texture of the traditional breads. But every now and then I feel like something else, something a bit less down to earth, more frivolous maybe: Italian and French breads. Sadly most bakers either don’t produce any of these breads or offer really pale copies. So I was quite happy as, a few months ago, I discovered a market stall selling good looking French and Italian breads. The stall was that of the bakery Panetoni, a bakery from the nearby town of Apolda.”

Il Forno