clock menu more-arrow no yes mobile

Filed under:

A Day in the Life of a Bread Baker in Iran

Watch how "pebble bread" is made.

[Photo: Sangak/Flickr]

Iran, a country that feels shrouded in mystery to much of the Western world, is full of small delights. My mother grew up in Tehran in the 1960s and '70s, and used to tell me about her mornings as a young girl (with six brothers and sisters): "We would wake up early for school and hop into a car. On the way, the driver would pull over and pop into a bakery. He'd return with a long, long flat loaf of bread still hot from the oven. We'd spread butter and sugar on it and pull it apart with our fingers, sticky and sweet on cold winter mornings."

Bread is a staff of life in many countries, from the Middle East to Northern Europe. But for Iran, the subject of bread offers a perfect window into a world most Americans know little about. In this new video from Bloomberg, a reporter discovers what life is like for a baker who has been making some of the loaves my mother told me about — called Sangak, which means "little pebble" — since 1975.

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day