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  • A detail of sourdough bread loaves at an artisanal bakery, on 20th April 2000, in London, England.
    bread_loaves-20-04-2000.jpg
  • Rekha Bhal painting one of her art pieces in her shop Rem and Rekha in Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_093_1 1.jpg
  • Rekha Bhal painting one of her art pieces in her shop Rem and Rekha in Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_093_1.jpg
  • Master dyer Juana Gutierrez Contreras  preparing indigo using a metate grinding stone in the Zapotec weaving village of Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018
    DSCF9422cc_1.jpg
  • Master dyer Juana Gutierrez Contreras overdyeing pericon Mexican tarrigon dyed wool with cochineal in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 29 November 2018
    DSCF5130cc_1.jpg
  • Dona Viviana, candlemaker, in Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018. In the courtyard of her home Dona Viviana scoops liquid wax from a bucket which is then poured over the wick from above and cools as it falls. Depending on the thickness of the candle, they require from 20 and 100 or more pours. This handicraft is directly linked to ritual acts and religious festivals
    DSCF5002cc_1.jpg
  • A Zapotec woman carries skeins of natural Churro sheep wool in the weaving village of Teotitlan del Valle in Oaxaca, Mexico on 27 November 2018. Weaving blankets has been part of their heritage for thousands of years, the knowledge has been passed down from generation to generation
    DSCF4893cc_1.jpg
  • Master dyer Juana Gutierrez Contreras preparing indigo using a metate grinding stone in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 25 November 2018
    DSCF4811cc_1.jpg
  • Amado Gutierrez Ruiz weaving a woollen rug with naturally dyed wool in the Zapotec weaving village of  Teotitlan del Valle in Oaxaca, Mexico on 29 November 2018
    DSCF9490cc_1.jpg
  • Master dyer Juana Gutierrez Contreras preparing an indigo dye bath in the Zapotec weaving village of Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018
    DSCF9442cc_1.jpg
  • Cristina Velasco carding wool in the Zapotec village of Chichicapam in Oaxaca, Mexico on 30 November 2018. The village of Chichicapam is located in the Sierra Madre del Sur mountains and is an important centre for wool processing. The wool from Churro sheep, first introduced to Mexico by the Spanish, is carded before being hand spun using a drop-spindle
    DSCF5269cc_1.jpg
  • Cristina Velasco spinning wool in the Zapotec village of Chichicapam in Oaxaca, Mexico on 30 November 2018. The village of Chichicapam is located in the Sierra Madre del Sur mountains and is an important centre for wool processing. The wool from Churro sheep, first introduced to Mexico by the Spanish, is hand spun using a drop-spindle
    DSCF5243cc_1.jpg
  • Master dyer Juana Gutierrez Contreras dyeing wool with indigo in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 29 November 2018
    DSCF5191cc_1.jpg
  • Master Dyer Juana Gutierrez Contreras hanging out wool dyed with indigo in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 29 November 2018
    DSCF5177cc_1.jpg
  • Master dyer Juana Gutierrez Contreras adds wool to the natural dye bath in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 28 November 2018
    DSCF5090cc_1.jpg
  • Master dyer Juana Gutierrez Contreras preparing wool for dyeing in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 27 November 2018. The wool is boiled for three hours in water with potassium alum, a mordant which opens up the fibre to absorb the colour
    DSCF4989cc_1.jpg
  • Master dyer Juana Gutierrez Contreras  preparing indigo using a metate grinding stone in the Zapotec weaving village of Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018
    DSCF4918cc_1.jpg
  • The hand of master dyer Juana Gutierrez Contreras covered in indigo dust in her natural dyes studio in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 25 November 2018
    DSCF4827cc_1.jpg
  • Juana Gutierrez Contreras holding a nopal cactus covered in cochineal insects in her natural dyes studio in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 25 November 2018. Cochineal is a parasitic insect native to Mexico which lives on the leaves of the prickly pear plant. When ready to harvest, the insects are gently dusted off and left to dry before being ground to crimson dust. In Teotitlan cochineal is still ground by hand on stone metates and used as a natural dye for yarn
    DSCF4800cc_1.jpg
  • Juana Gutierrez Contreras holding a ball of hand spun churro sheep wool  in the natural dyes studio in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 25 November 2018. The handspun yarn comes from the nearby mountain village of Chichicapam
    DSCF4793cc_1.jpg
  • Porfirio Gutierrez collecting tree moss, Teotitlan del Valley, Oaxaca, Mexico on 25 November 2018. The Gutierrez family collect natural dye materials from the Sierra Juarez mountains above the village to make colourful dyes for blankets and other woven goods. They are reviving and promoting the use of natural dyes to honour the knowledge and wisdom of their Zapotec ancestors
    DSCF4737cc_1 1.jpg
  • Master dyer Juana Gutierrez Contreras preparing cochineal red natural dye in the Zapotec weaving village of Teotitlan del Valle, Oaxaca, Mexico on 29 November 2018. Cochineal is a parasitic insect native to Mexico which lives on the leaves of the prickly pear plant. When ready to harvest, the insects are gently dusted off and left to dry before being ground to crimson dust. In Teotitlan cochineal is still ground by hand on stone metates and used as a natural dye for yarn
    DSCF9488cc_1.jpg
  • Master dyer Juana Gutierrez Contreras preparing conchineal red natural dye in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 29 November 2018. Cochineal is a parasitic insect native to Mexico which lives on the leaves of the prickly pear plant. When ready to harvest, the insects are gently dusted off and left to dry before being ground to crimson dust. In Teotitlan cochineal is still ground by hand on stone metates and used as a natural dye for yarn
    DSCF9469cc_1.jpg
  • Master dyer Juana Gutierrez Contreras  preparing an indigo dye bath in the Zapotec weaving village of Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018
    DSCF9432cc_1.jpg
  • Master dyer Juana Gutierrez Contreras  preparing indigo using a metate grinding stone in the Zapotec weaving village of Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018
    DSCF9414cc_1.jpg
  • Weaver Amado Gutierrez Ruiz in the Zapotec weaving village of  Teotitlan del Valle in Oaxaca, Mexico on 29 November 2018
    DSCF5212cc_1.jpg
  • Master dyer Juana Gutierrez Contreras strains cochineal dye in the Zapotec weaving village of  Teotitlan del Valle, Oaxaca, Mexico on 28 November 2018
    DSCF5088cc_1.jpg
  • Candlemaker Dona Viviana holding a wax flower in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018
    DSCF5035cc_1.jpg
  • Candlemaker Dona Viviana making a wax flower in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018
    DSCF5016cc_1.jpg
  • Juan Carlos weaving a scarf using merino wool dyed with cochineal on a 4-shaft loom in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 26 November 2018
    DSCF4868cc_1.jpg
  • Juan Carlos weaving a scarf using merino wool dyed with cochineal on a 4-shaft loom in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 26 November 2018
    DSCF4867cc_1.jpg
  • Workers assemble designer lamp shades at Pondymania - a family run company designing and producing handcrafted lights and lighting accessories. Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130314_270.jpg
  • Workers assemble designer lamp shades at Pondymania - a family run company designing and producing handcrafted lights and lighting accessories. Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130314_274.jpg
  • Master dyer Juana Gutierrez Contreras mordanting with cow tongue leaf in her natural dyes studio in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico
    DSCF5080cc_1.jpg
  • Dona Viviana, candlemaker, in Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018. In the courtyard of her home Dona Viviana scoops liquid wax from a bucket which is then poured over the wick from above and cools as it falls. Depending on the thickness of the candle, they require from 20 and 100 or more pours. This handicraft is directly linked to ritual acts and religious festivals
    DSCF4999cc_1.jpg
  • Master dyer Juana Gutierrez Contreras prepares wool for dyeing in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 27 November 2018. The wool is boiled for three hours in water with potassium alum, a mordant which opens up the fibre to absorb the colour
    DSCF4960cc_1.jpg
  • Juana Gutierrez Contreras spinning churro sheep wool in her natural dyes studio in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 25 November 2018. The handspun yarn comes from the nearby mountain village of Chichicapa
    DSCF4779cc_1.jpg
  • Juana Gutierrez Contreras spinning churro sheep wool in her natural dyes studio in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 25 November 2018. The handspun yarn comes from the nearby mountain village of Chichicapa
    DSCF4778cc_1.jpg
  • Porfirio Gutierrez collecting tree moss, Teotitlan del Valley, Oaxaca, Mexico on 25 November 2018. The Gutierrez family collect natural dye materials from the Sierra Juarez mountains above the village to make colourful dyes for blankets and other woven goods. They are reviving and promoting the use of natural dyes to honour the knowledge and wisdom of their Zapotec ancestors
    DSCF4721cc_1.jpg
  • Wool dyed with pomegranate skin grey, wool mordanted with potassium alum and wool dyed with cochineal red in the natural dye studio of Juana Gutierrez Contreras in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 28 November 2018
    DSCF9454cc_1.jpg
  • Naturally dyed wool hanging to dry on the roof of a village house in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 27 November 2018
    DSCF9398cc_1.jpg
  • Naturally dyed woollen yarn and natural dye materials in the studio of master dyer Juana Gutierrez Contreras in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 1 December 2018. The natural dye materials are harvested in the Sierra Juarez mountains between October and November and other materials can be found in the courtyard gardens of Teotitlan. The plants are collected to make colourful dyes for blankets and other woven items
    DSCF5326cc_1.jpg
  • Fresh cheese wrapped in woven bamboo for sale at the morning market in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 26 November 2018
    DSCF4844_1.jpg
  • Cochineal insects on nopal cactus in the natural dyes studio of Porfirio Gutierrez and family in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 24 November 2018. Cochineal is a parasitic insect native to Mexico which lives on the leaves of the prickly pear plant. When ready to harvest, the insects are gently dusted off and left to dry before being ground to crimson dust. In Teotitlan cochineal is still ground by hand on stone metates and used as a natural dye for yarn
    DSCF4667cc_1 1.jpg
  • Cochineal insects on nopal cactus in the natural dyes studio of Porfirio Gutierrez and family in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 24 November 2018. Cochineal is a parasitic insect native to Mexico which lives on the leaves of the prickly pear plant. When ready to harvest, the insects are gently dusted off and left to dry before being ground to crimson dust. In Teotitlan cochineal is still ground by hand on stone metates and used as a natural dye for yarn
    DSCF4658cc_1.jpg
  • Garlands of flowers in The Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_080.jpg
  • A corridor in The Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_076.jpg
  • A doorway in The Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_074.jpg
  • A detail of a bell and switches in The Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_062.jpg
  • The interior of the Oh Lala boutique selling art and furnishings in Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_017.jpg
  • The interior of the Oh Lala boutique selling art and furnishings in Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_009.jpg
  • The interior of the Oh Lala boutique selling art and furnishings in Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_007.jpg
  • The interior of the Oh Lala boutique selling art and furnishings in Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_003.jpg
  • French tourists buy souvenirs in the Cafe Des Arts. A 19th-century building filled with colonial art and furniture and serving a menu of French classics, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130314_318.jpg
  • Naturally dyed woollen yarn hanging in the studio of master dyer Juana Gutierrez Contreras in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 1 December 2018. The natural dye materials are harvested in the Sierra Juarez mountains between October and November and other materials can be found in the courtyard gardens of Teotitlan. The plants are collected to make colourful dyes for blankets and other woven items
    DSCF5307cc_1.jpg
  • Wool dyed with natural dyes - tree moss, pomegranate skin and pericon Mexican tarrigon in the natural dye studio of Juana Gutierrez Contreras in the Zapotec weaving village of Teotitlan del Valle in Oaxaca, Mexico on 29 November 2018
    DSCF5123cc_1 1.jpg
  • Naturally dyed woollen yarn hanging in the studio of master dyer Juana Gutierrez Contreras in the Zapotec village of Teotitlan del Valle, Oaxaca, Mexico on 24 November 2018. The natural dye materials are harvested in the Sierra Juarez mountains between October and November and other materials can be found in the courtyard gardens of Teotitlan. The plants are collected to make colourful dyes for blankets and other woven items
    DSCF4670cc_1.jpg
  • Rekha Bhal painting one of her art pieces in her shop Rem and Rekha in Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_095_1 1.jpg
  • A papier mache dog at The People Tree boutique Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_091_1.jpg
  • A papier mache dog at The People Tree boutique Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_091_1 1.jpg
  • The People Tree boutique Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_084_1 1.jpg
  • The People Tree boutique Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_084_1.jpg
  • The People Tree boutique Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_081_1 1.jpg
  • Benjamin Passicos and Gregory Lassus owners and Directors of the Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_084.jpg
  • A bottle and a light fitting in The Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_058.jpg
  • A member of staff at Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_047.jpg
  • The interior of the Oh Lala boutique selling art and furnishings in Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_018.jpg
  • Eva, the owner of the Cafe Des Arts - 19th-century building filled with colonial art and furniture and serving a menu of French classics, Pondicherry, India.<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130314_334.jpg
  • French tourists buy souvenirs in the Cafe Des Arts. A 19th-century building filled with colonial art and furniture and serving a menu of French classics, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130314_317.jpg
  • Cochineal insects on nopal cactus in the natural dyes studio of Porfirio Gutierrez and family in the Teotitlan del Valle, Oaxaca, Mexico on 1 December 2018. Cochineal is a parasitic insect native to Mexico which lives on the leaves of the prickly pear plant. When ready to harvest, the insects are gently dusted off and left to dry before being ground to crimson dust. In Teotitlan cochineal is still ground by hand on stone metates and used as a natural dye for yarn
    DSCF5319cc_1.jpg
  • Rekha Bhal painting one of her art pieces in her shop Rem and Rekha in Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_095_1.jpg
  • The People Tree boutique Champa Gali, New Delhi, India. Champa Gali is the latest and most intimate of Delhis urban creative villages.
    SFE_180311_081_1.jpg
  • A bedroom in The Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_064.jpg
  • A lampshade and an antique painting in The Villa Helena, an upscale Heritage Hotel, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130315_056.jpg
  • Souvenirs for sale in the Cafe Des Arts. A 19th-century building filled with colonial art and furniture and serving a menu of French classics, Pondicherry, India<br />
Pondicherry now Puducherry is a Union Territory of India and was a French territory until 1954 legally on 16 August 1962. The French Quarter of the town retains a strong French influence in terms of architecture and culture.
    SFE_130314_359.jpg
  • A baker makes bread at the Maison Morange Patisserie on the Rue Mouffetard.<br />
Rue Mouffetard is in the Fifth (cinquieme) arrondisement and the street is very old: originally a Roman rod running from the Roman Rive Gauche city south the Italy. The market is famous for it's quality fresh produce and artisanal food shops.
    SFE_100721_003.jpg
  • Patisserie at the Maison Morange Patisserie on the Rue Mouffetard.<br />
Rue Mouffetard is in the Fifth (cinquieme) arrondisement and the street is very old: originally a Roman rod running from the Roman Rive Gauche city south the Italy. The market is famous for it's quality fresh produce and artisanal food shops.
    SFE_100721_038.jpg
  • A patissier makes patisserie at the Maison Morange Patisserie on the Rue Mouffetard.<br />
Rue Mouffetard is in the Fifth (cinquieme) arrondisement and the street is very old: originally a Roman rod running from the Roman Rive Gauche city south the Italy. The market is famous for it's quality fresh produce and artisanal food shops.
    SFE_100721_037.jpg
  • A baker makes bread at the Maison Morange Patisserie on the Rue Mouffetard.<br />
Rue Mouffetard is in the Fifth (cinquieme) arrondisement and the street is very old: originally a Roman rod running from the Roman Rive Gauche city south the Italy. The market is famous for it's quality fresh produce and artisanal food shops.
    SFE_100721_013.jpg
  • Mexcian man with bottles of mescal for sale in an artisan palenque / distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca065_1.jpg
  • Mescal artisan distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca053_1.jpg
  • A local artisan shows his rugs. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca027_1.jpg
  • The agave is processed in a Palenque using a shorse and a round stone. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca064_1.jpg
  • Round Heritage loaves coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6101cc_1.jpg
  • Artisan shop In East London on 18th November 2015 in London, United Kingdom. Here Today Here Tomorrow is a London design collective and fair trade fashion store based in East London.
    S-Here Today Here Tomorrow-1839.jpg
  • Freshly baked cheese and spinach scones at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6230cc_1.jpg
  • Cheese and spinach scones ready to go into the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6225cc_1.jpg
  • Freshly baked bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6186_1 1.jpg
  • Freshly baked bread for sale at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6173cc_1.jpg
  • Freshly baked focaccia at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6139_1.jpg
  • Freshly baked focaccia at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6135_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6075cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6041cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6020cc_1.jpg
  • French bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6018cc_1.jpg
  • Bakers shaping sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5913cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6001cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5906cc_1 (1).jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5889cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5883cc_1.jpg
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