From grain to great bread.
Explore breads, flours, grains, and the regional traditions behind them. Follow ingredients into recipes and learn what changes with the seasons.
A growing global index of linked, source-cited entries. Coverage is selective; unknown harvest windows and unverified bottle details are left unspecified.
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Ethiopia: injera and fermented grain traditions
Explore injera and its grain variations through the Food and Agriculture Organization’s reference on fermented cereals.
Fiji: breads, grains & baking
Dessert dishes include a steamed coconut pudding, a dense cake similar to spotted dick but flavoured with cardamom, ginger, condensed milk, coconut milk and sugarcane syrup.
Finland: breads, grains & baking
Pettuleipä ('Pettu-bread'), a bark bread made from rye flour and pine phloem during famine years
French bread traditions
Explore a first pair of French bread styles: baguette and brioche.
Gabon: breads, grains & baking
Atanga (Dacryodes edulis), sometimes called "bush butter", is a firm fruit that is boiled and often used as a spread on bread
Gambia: breads, grains & baking
Sweet bread, a small bread that looks like a large brioche bun.
Georgia: breads, grains & baking
Paponi (ბურეღი/ფაფონი): Baked sweet pastry filled with milk pudding.
Germany: a diverse living bread culture
Explore German bread culture through the German Commission for UNESCO’s national heritage inventory.
Ghana: breads, grains & baking
Banku requires the use of a special preformulated watery material called "slightly fermented corn-cassava dough mix", which is cooked to a soft solid consistency called "corn-cassava dough AFLATA".
Greece: breads, grains & baking
Amygdalopita (almond pie), almond cake made with ground almonds, flour, butter, eggs and pastry cream.
Grenada: breads, grains & baking
The national dish, oil down, is a combination of breadfruit, coconut milk, turmeric (misnamed saffron), dumplings, callaloo (taro leaves), and salted meat such as saltfish (cod), smoked herring or salt beef.
Guatemala: breads, grains & baking
Paches are a Guatemalan kind of tamale made from potatoes.
Guinea-Bissau: breads, grains & baking
Donetes - small friend dough pastries similar to doughnuts
Guinea: breads, grains & baking
Fou fou, also known as tôreuy, a savory dough topped with okra sauce
Guyana: breads, grains & baking
Guyana pepperpot, garlic pork, black cake, sponge cake and homemade bread are traditionally served.
Gyeongju: regional buns and sweet baking
Discover Gyeongju’s local bread and bun traditions through the Korea Tourism Organization.
Haiti: breads, grains & baking
Pain patate, or pen patat, is a sweet bread made with sweet potato, cinnamon and evaporated milk.
Honduras: breads, grains & baking
Vendors sell small tamales made of sweet yellow corn dough, called tamalitos de elote, eaten with sour cream; fresh horchata and pozole is also common.
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