Breads

SAVEUR Recipe

The Return of the Bialy

Challah

Bread, Rolls, and Biscuits

Grilled Beef Kebabs with Pickled Persimmons

Kebabka

By SAVEUR EDITORS
Icelandic dark rye bread

An 8-Hour Bread That’s Worth the Wait

Persian Lentil Rice with Lavash Tahdig (Adas Polo)

Persian Lentil Rice with Lavash Tahdig (Adas Polo)

What It’s Like to Break Bread in the Desert

What It’s Like to Break Bread in the Desert

By LESLIE HSU OH
Clams

Clam and Mussel Toasts

By KATIE JACKSON
This German Baker Makes What May Be The World’s Best Pretzel

This German Baker Makes What May Be The World’s Best Pretzel

By BEN CRAIR
Swedish-Style Cardamom Buns

Swedish-Style Cardamom Buns

The Peruvian Town is Obsessed with Their Sweet Bread Loaves

The Peruvian Town is Obsessed with Their Sweet Bread Loaves

By ABBIE KOZOLCHYK
How Bakers in the South Are Resurrecting Rice Bread

How Bakers in the South Are Resurrecting Rice Bread

By AMBER GIBSON
The Mexican City of Traveling Bread Bakers

The Mexican City of Traveling Bread Bakers

By MICHAEL SNYDER
Tuscan Kale and Red Pepper Focaccia

Tuscan Kale and Red Pepper Focaccia

Galette with Greens, Gruyere, and Pancetta

Galette with Greens, Gruyere, and Pancetta

By ARIANNE JONES
turkish gozleme

Spinach-Filled Anatolian Flatbreads (Inspanakli Gözleme)

This Chef is Making Bhutan’s Best (and Only) Croissant

This Chef is Making Bhutan’s Best (and Only) Croissant

By MADELINE DREXLER
Redefining Fry Bread

Redefining Fry Bread

By ALANA AL-HATLANI
bolo do caco

Bolo do Caco

challah star loaf bread

Talking Bread and Evolution with Jeffrey Hamelman

By LEXIE SMITH
Artisan Baking is on the Rise in Madrid

Artisan Baking is on the Rise in Madrid

By JEFF WEISS

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