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  • Checking the consistency of experimental biscuit dough in the kitchens of the Delacre biscuit production factory in Lambermont
    lambermont-biscuits99.jpg
  • A baker presses his hands deep into a mixture of  dough, to become Italian Ciabatta bread...Ciabatta (literally "carpet slipper") is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish. Its name is the Italian word for slipper. There are many variations of ciabatta. Ciabatta in its modern form was developed in 1982. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as a sandwich bread.
    baker_dough01-16-03-1989.jpg
  • A portrait of a baker holding yet to be baked dough for Ciabatta bread. Standing by trays of ready to bake loaves, the man is of African or afro-Caribbean origin, clearly made out in the white of his uniform and mix, his white baker’s uniform’s sleeves also spattered with flour. Ciabatta (literally "carpet slipper") is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish. Its name is the Italian word for slipper. There are many variations of ciabatta. Ciabatta in its modern form was developed in 1982. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as sandwich bread.
    baker_portrait-16-03-1989.jpg
  • Experimental dough kitchen, United Biscuits, Lambermont, Belgium. <br />
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Specially selected text by Alain de Botton that accompanies a limited edition Lambda digital framed print created for an exhibition commissioned by and staged at The Museum of the History of Science in Oxford and including specially selected text by Alain de Botton from his 'The Pleasures and Sorrows of Work' book (Hamish Hamilton, 2009). <br />
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The text is copyright Alain de Botton, 2009.<br />
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For print sales enquiries email: richard(at)bakerpictures.com
    pleasures_sorrows_framed08-28-11-201...jpg
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Richard Baker Photography

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