Traditional Breads from UNESCO Creative Cities

Immerse yourself in the fascinating stories, traditions, and flavors of the unique breads from UNESCO Creative Cities. Click “Discover More” to explore the Creative Knowledge Platform, the project’s heri-telling platform, where farmers, millers, and bakers share their heritage and passion through captivating images, videos, and stories.

H:al Bread

H:al Bread, cherished in Tucson, USA, is a unique artisanal loaf known for its golden crust and airy crumb. Shaped with care, it embodies the Southwest’s flavors and traditions. The bread often boasts subtle hints of local herbs and grains, adding a regional twist. Hal Bread connects the community with the spirit of local baking craftsmanship.

Hallulla

Bread holds a special place in the hearts of Chileans, and one of the most beloved local varieties is the Hallulla. Found in bakeries and homes across the country, this round, flattened bread is a staple, particularly during “once” – a typical Chilean snack between lunch and dinner where bread and tea take center stage. Hallulla is made from flour and is commonly enjoyed with butter, cheese, avocado, or ham.

Hemp Loaf

The hemp loaf is culturally significant because it exemplifies our innovative nature, our willingness to try new things, and use new products in unusual ways. This in turn builds a more diverse and resilient food system. The hemp and sesame loaf is a 100% naturally leavened sourdough loaf using locally milled flours and Tasmanian hemp hearts.

Horno Bread

Breads originally made from corn came to include wheat flour introduced by Spanish settlers. They built the Moorish adobe outdoor domed ovens called “hornos” and taught Native American women to cook in them. Later, in the 1800’s, the army and railroad introduced leavening agents, including yeast, baking powder and soda. Nowadays the hornos are used to bake yeast bread along with biscochitos and pastelitos.

Integral Semilla

This seeded whole wheat bread is healthy, fluffy, toasted, and delicious with any ingredient, whether it’s butter, avocado, jam, or ham. It can also be enjoyed on its own or as toast. It contains a lot of water, making it a very fluffy dough that doesn’t break easily.

Jambu Flower Bread

Blending artisanal sourdough techniques with the bold essence of Pará’s cuisine, Tucupi Bread showcases a crisp crust, airy crumb, and subtle tang. Infused with tucupi, a fermented manioc extract, it offers a deep umami flavor. A rich tucupi glaze, brushed on before baking, enhances its aroma and golden hue, while sprigs of chicória add a fragrant finish.