The bakery is filled with artisan breads and cakes made by an expert: but there's one catch. Whether business is booming or bust, the Loaf will shut down on September 30.
The loaf. Photo: Marti Kilpatrick
San Sebastian has a new bakery in town, serving up classic breads made fresh from starter each day by English baker and Guardian columnist, Dan Lepard.
The bakery is filled with artisan breads and cakes made by an expert: but there’s one catch. Whether business is booming or bust, the Loaf will shut down on September 30.
The Loaf is housed in five containers in front of the San Sebastián Renfe train station overlooking the Urumea river. The Loaf, created by the Gipuzkoan communication agency La Salsera, is modeled after a recent trend of pop-up businesses and restaurants across the globe: storefronts that are open anywhere from an hour to a few months but never permanent.
The Loaf opened its doors officialy on July 1, and each day since then all loaves have sold out before closing.
“The response has been overwhelming,” said Andoni Munduate Jr, one of the leaders of the project. “The people of San Sebastián are known for their gastronomic standards, and bread is no exception.”
Among the offerings at the pop-up bakery are pan de leña, pan de molde (sandwich bread), apple rye cakes, and empanadas. Various cooking classes will be given throughout the three months of opening on topics such as breadmaking and pastry. There is also an artisan Spanish beer, Dougall’s, on tap.
The office of Donostia 2016 also collaborated in the project through their “Future City Jobs” initiative, aimed at creating employment for young people.