In Sourdough Panettone and Viennoiserie, Thomas Teffri-Chambelland provides recipes for naturally leavened breads. Photo: Shutterstock
In Sourdough Panettone and Viennoiserie, Thomas Teffri-Chambelland provides recipes for naturally leavened breads. Photo: Shutterstock

Sourdough Panettone and Viennoiserie: how the history of bread in France is ‘the story of people’

  • In his 2020 book, Thomas Teffri-Chambelland explores how ‘celebration breads’ tell of people’s ‘joys and sorrows, their farming, their trading, and their social classes’
  • It also includes recipes for Vesuvian apricot panettone, chocolate panettone, kugelhopf, croissants, Belgian cramique, brioche and more

In Sourdough Panettone and Viennoiserie, Thomas Teffri-Chambelland provides recipes for naturally leavened breads. Photo: Shutterstock
In Sourdough Panettone and Viennoiserie, Thomas Teffri-Chambelland provides recipes for naturally leavened breads. Photo: Shutterstock
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