Breakfast of champions
I love breakfast in Europe. No boring dry cereal and tasteless white toast.
This first meal of the day is a serious matter. There’s plenty of choice—and it’s all my kind of food. Most selections are savoury and can include cheeses, cold cuts, fish, raw veggies such as carrots and cucumbers, pickles, pates, hard or soft-boiled eggs, butter, jams, marmalades, honey and the BREAD. Europeans understand and revere bread. Most of the loaves seem to be sourdough—it can be light or dark, plain or laced with nuts or seeds.
There are sensational pastries and decadent croissants too. A favourite was the special sweet Hamburg pastry. I could almost move to Hamburg for a delicacy this good. We tried two kinds—one with chocolate bits and one without. There’s a pic in the slideshow of two chocolate ones in a basket.
A German friend jokingly said their economy relies on the A, B, C shops—Apothekes (pharmacies), Bakeries and Cafés.
Poor John was official bakery shopper in a few places. He’d pop out in the morning—especially in Berlin—to buy a half a loaf of organic sourdough walnut bread. A whole loaf is a fixed price, but part of a loaf is weighed and then priced. Some bakeries even sell by the slice.
I have quite a few bread/baking cookbooks—including German and French ones. So I’ve promised myself and Poor John that I’ll go back to bread-making when we get home. During the 1980s, I made most of the bread we ate. That started in Syria and was out of necessity, after I bought a few loaves that had black streaks running through them. But I was lucky enough to have a mother who made bread three times a week, so the thought of bread-making wasn’t too daunting.