So I like bread. There’s nothing more comforting than warm, freshly baked bread or pastries on a chilly evening, but usually my bread consumption is limited to a nice restaurant dinner or on a sandwich at lunchtime. But bread as a fixture on the dining table is not a part of my daily mealtime routine. Not so in Europe. There’s bread for breakfast, lunch, and dinner. Desserts are often made of bread or and snacks are sandwiched between bread too. So. Much. Bread.
When the free breakfast of a small baguette and croissant was served at my Paris hostel last year, I overheard a girl at the next table say,
“And so my European all-carb diet continues.”
The all-carb diet appeared again earlier this month in Spain. Good thing there’s so much walking in European cities, burns all the carbs. Sweden and Germany boasted some breads pretty much unlike anything I’d ever tasted before. At the Berliner Gauklerfest, I tried langos, which is actually a Hungarian fried bread that comes with different toppings. I ordered mine with olive oil, salt, and chili peppers. It was savory and delicious.
In Sweden, the bread baskets were more diverse than other places I’ve visited. There was knäckebröd, which is a crisp bread that reminded me of crackers, along with breadsticks. But it was the kavring, a type of rye bread that’s both sweet and savory, that I fell in love with.
Even though I was sharing a table and a bread basket with a couple on a date (a story for another time), I shamelessly ate ALL the kavring in the basket. It was that good. My waitress noticed, and provided me with the name of the bread. When I told her that I didn’t think I could find it in America, she encouraged me to get a recipe online and bake it myself. And guess what? I asked for a dough mixer for Christmas, and did just that. Seriously, it was that good. The next time I’m in Europe I’ll stick to eating the bread that I try and love, and skip eating bread simply because it’s on the table.