Baking Bread

The book Baking Bread | Craft Bread Baking in Ukraine tells the story of bread, flour, and sourdough, talented bakers, hard work, and a passionate desire to do what you love. The book features 24 participants, including well-known bakeries such as Marchuk Khlib, Spelta, Bakehouse, Zavertailo, DOU, Flora Fermented, the bakery at Marigold restaurant headed by Ihor Mezencev, and talented individual bakers. They are all united by their love of dough and breadmaking. The authors of the book are publisher Lucia Bondar and food researcher Julia Aurora Ogorodnyk.

Many of the contributors to the book have traveled a long professional path in the kitchen, eventually finding their life’s work, which is making bread. Others began after the start of full-scale war as they searched for emotional refuge and inspiration, finding precisely this by working with dough, which became true “bread therapy” for them. In addition to their personal stories, the bakers kindly shared their original recipes, 50 of which were included in the book. Many of them are designed for professional kitchens, which is important to keep in mind when recreating them at home. The recipes include a variety of breads, such as those with flax, porcini mushrooms, tomatoes, apples, etc.; buckwheat, onion, corn, and others. In addition to bread itself, the editors also paid attention to traditional Easter bread and korovai; pies, buns, bagels, etc. The editorial team’s favorite is Olena Zeleniak’s sourdough honey cake!

The geography of the research is broad—the editorial team tried to cover as much of Ukraine as possible— including Bukovel, Lviv, Kyiv, Ternopil, Kryvyi Rih, Kharkiv, Bucha, Odesa, Khmelnytskyi, Dnipro, Kropyvnytskyi, Lutsk, and others. Lierane Khaibullaeva shared traditional recipes for Crimean Tatar cuisine, which she now recreates at the Krymskyi Dvoryk restaurant in Lviv.

Spelt flour is becoming very popular and deserves special attention due to its taste
and nutritional properties. The earliest evidence of spelt cultivation comes from the territory of Ukraine. Renowned botanist and researcher Oleksii Kovalenko discusses this crop, as well as other grains, in his article. An article by the renowned Vadym Nazarenko, an expert food historian, talks about Ukraine’s baking development, and especially our main ceremonial bread, paska.

It is also worth noting the skill of the food photographers, thanks to whom this publication is so visually aesthetic and modern. Many of the exceptional photographs included in the book were taken by the talented Dmytro Bahta, who transforms food photography into a true art form and sets the newest trends in the Ukrainian gastronomic market. We would like to thank Dmytro for the beautiful photo on the cover of the book (kindly provided by Marchuk Khlib)!

Hardcover,
210 x 260 мм,
320 pages,
English-Ukrainian
Release year: 2025

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