The Bakery of Madrid that has gone from the hands of the bread
In Spain there are More than 10,000 companies Dedicated to elaborate bread, a long, very long business list in which different profiles and approaches are included. In that wide martemágnum of flour, yeast and cereals (and despite the fact that the sector has been betting for some time The specialization) It is likely that there is no business like the one just riding in Chamberí Fabián Leónfinalist of ‘masterchef’ and Foodie. At least if we talk about the theory. After all, he presumes, having created “the bakery of the future” (aka Fu.ba). The initiative is interesting because it tells us about something much broader: a trend that bets on re (re) gastronomic invention, the spectacularization of food, the story and the rethinking of concepts apparently as basic as the bread bar. All this accompanied by generous prices. “We bake future”. Fu.ba is a bakery newly opened In the Chamberí area, Madrid, although anyone who reads His manifesto (Yes, he has manifest) He probably feels that the business is dedicated to anything but baking bars, cakes, hagazas and cookies. “In a world of ultra -processed, we chose the real. Mother. Drops limited. Ingredients that feel good, “starts. “We do not follow trends. We follow the rhythm of the body, the sun and the earth. Here the bread is ritual, energy and community. We are solarpunk, neo-ancestral and a little witches. We are the GLitch In the matrix of food, “the business continues as a presentation. The full manifesto can be consulted on its website And it hasn’t taken Generate comments in x o Bluesky. And if there were doubts, those responsible are responsible for underlining it: “We do not bake bread. We bake future.” Reinventing bread (functional). Behind the project is Fabián León, finalist of the first edition of ‘Masterchef’ and a influencer Gastronomic with more than 570,000 Followers on Instagram. Recently related to the magazine Elle that the initiative connects with a personal experience: two years ago he was diagnosed with a disease that made him “a radical turn” and led him to undertake “a personal crusade” to find healthy foods to help him. “I realized that some foods were affecting me, specifically gluten, as well as refined sugars, alcohol … I suppressed everything and ran out of options,” Share. “The gluten -free bread that had was very bad, when I went to a specialty coffee there was nothing and for a person who likes to eat was a drama. I was sure there had to be recipes or ways for bread to be good. I started investigating what they did in other societies.” And a couple of years later … The result of that search could be seen on his Instagram profile in May, when he published A video With announcement included: “I open my first bakery of the future. After two years imagining it, today the bakery that only lived in my head.” “Breads, cookies, biscuits, brownies and a thousand more things that are not only good, but they feel good. Sin gluten, without refined sugars, made to build you, but without giving up enjoyment.” Bread with story (and something else). Beyond the media impact From Fabián León or his promise of a “bakery of the future”, the case of Fu.BA is interesting for another reason: connects with a greater gastronomic tendency than, beyond the food itself, incorporates a series of extra ingredients: spectacularization, a story worked, a background message that seeks to transcend what the food itself and especially the promise of the “reinvention” is reinvent something as elementary and basic as the bread bar or cookies. Fu.ba is also the example of how the discourse of “reinvention” can be taken to the extreme, moving it passing with elements that have little or nothing to do with food. In Fu.BA highlights the rhetoric of his manifesto, the aesthetics of the premises, for which He handled of the architect Irern Serraor even the staging of The inaugurationwith DJ and a sculpture made with bread. Of the future maybe, but not cheap. Of backdrop, prices. The bakery of the future may bet on the “functional pan” (“not only feeds, does something for you”, promises Fu.ba) and reniegue of gluten, refined flours and other industrial substitutes; But, without being private, it is not cheap. At least if we compare their prices with those of other conventional bakeries. The “Mollet of the Future” costs two euros; the “Hogaza of the future” five, or 7.5 if you want the option of 750 g; and the “baguete of the future” 3.5. For 500 g of “Power Power”, with tapioca flour and comprehensive rice, among other ingredients, 6.5 is paid. Images | Wearefuba and Instagram 1 and 2 In Xataka | We knew that freezing the bread was comfortable, cheap and fashionable. What we are not sure of is that it is “so good” for health
