Bread with Rum?
How about bread with rum? They do seem to be from two very different worlds at first glance, but Panic and Diplomático demonstrated the similarities between how both are created with a new and original tasting workshop.
On the one hand, making bread with sourdough, organic flour and 24-hour fermentation. On the other, high quality sugar cane distilled using various traditional methods and the process of aging in American oak barrels.
Those who attended this exclusive event learnt to prepare their own artisanal bread following Javier Marca’s instructions, founder of the Madrid-based bakery Panic, and got acquainted with the Diplomático preparation process thanks to Brand Ambassador Javier García Vicuña, gaining an understanding that craftmanship and quality raw materials are key to achieving unique flavors.
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