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  • Volunteers carry sacks of flour into the Golden Temple's Langar, kitchen to feed the thousands of visiting pilgrims that arrive at the Golden Temple every day, Amritsar, Punjab, India.
    20071218_india_0637_1.jpg
  • A group of women in Fada N'Gourma Burkina Faso grind organic millet on a traditional table carved from stone to make flour. The table has been in the village for years and has well moulded troughs to collect the flour.
    06-arfa_0226.jpg
  • A group of women in Fada N’Gourma Burkina Faso grind organic millet on a traditional table carved from stone to make flour. The table has been in the village for years and has well moulded troughs to collect the flour.
    06-arfa_0226.jpg
  • A woman making 'Mien' canna flour noodles in Huu Tu village, Hanoi, Vietnam. With Vietnam’s growing population making less land available for farmers to work, families unable to sustain themselves are turning to the creation of various products in rural areas.  These ‘craft’ villages specialise in a single product or activity, anything from palm leaf hats to incense sticks, or from noodle making to snake-catching. Some of these ‘craft’ villages date back hundreds of years, whilst others are a more recent response to enable rural farmers to earn much needed extra income.
    25 Huu Tu_1.jpg
  • An Intha ethnic minority woman sieves rice flour to make pancakes on 22nd January 2016 in Shan State, Myanmar
    DSCF3520_1_1.jpg
  • Milllennium Mills derelict factory building in London, England, United Kingdom. Millennium Mills is a derelict turn of 20th century flour mill in West Silvertown. The Mills are currently undergoing a major renovation as part of a £3.5billion redevelopment of Silvertown.
    20191010_millennuim mills_001.jpg
  • Milllennium Mills derelict factory building in London, England, United Kingdom. Millennium Mills is a derelict turn of 20th century flour mill in West Silvertown. The Mills are currently undergoing a major renovation as part of a £3.5billion redevelopment of Silvertown.
    20160717_millennuim mills_C.jpg
  • Milllennium Mills derelict factory building in London, England, United Kingdom. Millennium Mills is a derelict turn of 20th century flour mill in West Silvertown. The Mills are currently undergoing a major renovation as part of a £3.5billion redevelopment of Silvertown.
    20160717_millennuim mills_A.jpg
  • A shepherd makes mamaliga whilst smoking a cigarette at a sheepfold in Lunca Ilvei, Romania. Shepherds live on ‘urda’ a kind of cottage cheese made from whey together with mamaliga or maize mush, made by cooking maize flour with water in a cauldron until it can be turned out into a board as a solid block and sliced like bread.
    196-13_1.jpg
  • Shepherds eat 'mamaliga' at the sheepfold in Botiza, Maramures, Romania. Shepherds live on ‘urda’ a kind of cottage cheese made from whey together with 'mamaliga' or maize mush, made by cooking maize flour with water in a cauldron until it can be turned out into a board as a solid block and sliced like bread.
    96-2_1.jpg
  • Milllennium Mills derelict factory building in London, England, United Kingdom. Millennium Mills is a derelict turn of 20th century flour mill in West Silvertown. The Mills are currently undergoing a major renovation as part of a £3.5billion redevelopment of Silvertown.
    20160717_millennuim mills_B.jpg
  • The village flour mill that is powered by water in the village of Subhai, Himalayas, India. Its over 200 years old and is constantly turning.
    10-pragya-4538.jpg
  • Dozens of volunteers  help out as cooks and Chapati makers at the Golden Temple's kitchen, Amritsar, Punjab, India
    20071218_india_0451_1.jpg
  • A village elder shows the village flourmill that is powered by water in the village of Subhai, Himalayas, India. Its over 200 years old and is constantly turning.
    10-pragya-4522.jpg
  • A young boy making bread in the kitchen of Little Green Rascals Children’s Organic Day Nursery, nr Elvington, York, North Yorkshire, UK. Little Green Rascals is a children’s day nursery that opened in York in July 2009.  It is the first fully organic day nursery in the North of England and has been awarded the Soil Association's Gold Catering Mark for the last four years.
    A 4057cc.jpg
  • Two young boys making bread in the kitchen of Little Green Rascals Children’s Organic Day Nursery, nr Elvington, York, North Yorkshire, UK. Little Green Rascals is a children’s day nursery that opened in York in July 2009.  It is the first fully organic day nursery in the North of England and has been awarded the Soil Association's Gold Catering Mark for the last four years.
    A 4054cc.jpg
  • Wearing a flowery apron, Vivienne Mankowski, bakes scones in her home kitchen, Ampleforth, North Yorkshire, UK
    RA 20-6_1.jpg
  • A village elder shows the village flourmill that is powered by water in the village of Subhai, Himalayas, India. Its over 200 years old and is constantly turning.
    10-pragya-4533.jpg
  • Party people grind and twerk away covering themselves with white powder dancing to the carnival music in Ridley Road in East London, United Kingdom,Sept 11 2016.  The annual Hackney Carnival took place on a hot summers day and the procession of dancers dressed in various outfits moved through the streets to much joy of the many bystanders. photo by Kristian Buus/In Pictures via Getty Images
    AB9A9361.jpg
  • A baker presses his hands deep into a mixture of dough, to become Italian Ciabatta bread. As his fingers sink into the mixture, we get a sense of how thick and sticky the blend of flour and water plus secret ingredients have become. Pressing down into the dough, the man’s skin is of African or afro-Caribbean origin, clearly made out in the white of the 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_dough01-16-03-1989_1.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_1.jpg
  • The derelict Bolands flour mill located on the Grand Canal quay on 06th April 2017 in Dublin, Republic of Ireland. The mill has been derelict since 2001. Dublin is the largest city and capital of the Republic of Ireland.
    SMP_5175.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
  • 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.
    DSCF5895cc_1.jpg
  • on 14th January 2020 in London, England, United Kingdom. Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery.
    20200114_pastries_001.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    untitled-141.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    DSC_4724.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    DSC_4770.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    DSC_4770.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.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
  • 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 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.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
  • Baker shaping 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.
    DSCF5823cc_1.jpg
  • Baker Philip Clayton kneading 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.
    DSCF5636cc_1.jpg
  • Baker Philip Clayton making 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.
    DSCF5520cc_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.
    DSCF5481cc_1.jpg
  • Freshly baked Yorkshire Mill sourdough loaf 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.
    A0035848cc_1.jpg
  • Freshly baked Heritage sourdough loaf 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.
    A0035845cc_1.jpg
  • Freshly baked Haxby cob 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.
    A0035839cc_1.jpg
  • Poor cocoa workers in their spare time mill Manioc into flour with very primitive tools, bahia, Brazil
    cp_bra_0075_1.jpg
  • Covered in flour, water, streamers and wearing a fez, a male student celebrates the end of Finals (exams) at Oxford University by partying his way back from his university college and on to an all-night party. In celebration of this achievement, of surviviling the pressure and stress of the last examinations, students all over the city in the same furtunate position, carry bottles of alcohol (here it is champaign)  to their residences where the partying continues, shared by contemporaries and friends. Many have hired formal suits for the occasion. In the street, the young man pauses before another dance across the road where mates await him. Oxford is the third oldest surviving university in the world and the oldest surviving in the English-speaking world and is regarded as one of the world's leading academic institutions.
    oxford_student02-08-06-2010-2.jpg
  • A late summer cornfield bathed in strong evening sunlight on fields of a farm in Suffolk, England. With the solar power of the sun shining on these crops of ears of corn, the cereals are ripe for harvesting. Wheat is a grass with a very swollen grain that when ground, produces a flour that is particularly suitable for the production of bread and biscuits. It is the world's most important crop. Cereals are grasses (members of the monocot family Poaceae, also known as Gramineae. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein.
    corn_field01-24-07-2012_1.jpg
  • Three Mills at Bow Creek, East London. The House Mill is a grade 1 listed 18th century tidal mill originally built in 1776.<br />
<br />
The House Mill is a grade 1 listed 18th century tidal mill set in a beautifulriverside location in the heart of London’s East End. This remarkable building is believed to be the largest tidal mill still in existence in the world.Originally built in 1776, on an existing pre-Domesday site it is a timber framed building clad in brick on three sides. In addition to flour making, the mill served the famous distillery next door on Three Mills Island. Built across the River Lea, the Mill trapped the sea and river water at high tide to turn the water wheels on the ebb. The outflowing water turned four large wheels driving twelve pairs of millstones. These four wheels and six of the pairs of millstones survive together with other historic machinery. The Mill ceased milling in 1941 after it was bombed during the Second World War.
    20090811three millsA.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    untitled-119.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    untitled-105.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    untitled-141.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    untitled-119.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    untitled-105.jpg
  • Party goers take part in the traditional Jouvert opening parade of the Notting Hill Carnival, where paint is thrown and they cover each other in chocolate and flour on 25th August, 2019 in London, United Kingdom. One million people are expected on the streets in scorching temperatures for the Notting Hill Carnival, Europes largest street party and a celebration of Caribbean traditions.
    DSC_4724.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 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
  • 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
  • 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
  • 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.
    DSCF5883cc_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.
    DSCF5780cc_1.jpg
  • Baker Philip Clayton kneading 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.
    DSCF5670cc_1.jpg
  • A baker kneading 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.
    DSCF5546cc_1.jpg
  • Baker making 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.
    DSCF5537cc_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.
    DSCF5523cc_1.jpg
  • Baker Philip Clayton 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.
    DSCF5514cc_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.
    DSCF5492cc_1.jpg
  • Freshly baked Pain de Levain sourdough loaf 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.
    A0035847cc_1.jpg
  • Baker Philip Clayton holding a Heritage loaf 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.
    A0035822cc rt_1.jpg
  • A Kolam decoration outside a house in Pondicherry, India.<br />
Also known as Rangoli, Kolam is an art form from India in which patterns are created on the floor in living rooms or courtyards using materials such as colored rice, dry flour, colored sand or flower petals. <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_149.jpg
  • Shoppers walk beneath a world map on a bakery business hoarding. The group of women consumers pass beneath the large billboard screening off construction work for a new Turkish bagel business called Simit Sarayi that shows a world map made from dough with a dusted flour covering. Countries from America to Europe and the Middle-east show the locations of the business's presence around the globe. The women walk westwards towards Piccadilly Circus. Simit Sarayı started in 2002 with a single store. Today, with hundreds of stores in Turkey and abroad with 10.000 employees to over 650.000 daily visitors.
    bakery_hoarding01-20-05-2015_1.jpg
  • Covered in flour, water, streamers and wearing a fez, a male student celebrates the end of Finals (exams) at Oxford University by partying his way back from his university college and on to an all-night party. In celebration of this achievement, of surviving the pressure and stress of the last examinations, students all over the city in the same fortunate position, carry bottles of alcohol (here it is Champaign)  to their residences where the partying continues, shared by contemporaries and friends. Many have hired formal suits for the occasion. In the street, the young man pauses before another dance across the road where mates await him. Oxford is the third oldest surviving university in the world and the oldest surviving in the English-speaking world and is regarded as one of the world's leading academic institutions.
    oxford_student05-08-06-2010.jpg
  • A late summer cornfield bathed in strong evening sunlight on fields of a farm in Suffolk, England. With the solar power of the sun shining on these crops of ears of corn, the cereals are ripe for harvesting. Wheat is a grass with a very swollen grain that when ground, produces a flour that is particularly suitable for the production of bread and biscuits. It is the world's most important crop. Cereals are grasses (members of the monocot family Poaceae, also known as Gramineae. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein.
    corn_field02-24-07-2012_1.jpg
  • The process of baking unleavened matza bread for Passover begins with the flour mix; the room is kept covered with brown paper for hygienic purposes and the ingredients are totally separate. The baking process from start to finish has to be completed within 18 minutes for it to be Kosher. They are baking matza bread for Passover out the back of Bethune Road synagogue.
    07-matza_3441.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 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.
    DSCF6050cc_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.
    DSCF5506cc_1.jpg
  • Man walks beneath a world map on a bakery business hoarding. The male passes beneath the large billboard screening off construction work for a new Turkish bagel business called Simit Sarayi that shows a world map made from dough with a dusted flour covering. Countries from America to Europe and the Middle-east show the locations of the business's presence around the globe. He walks westwards towards Piccadilly Circus. Simit Sarayı started in 2002 with a single store. Today, with hundreds of stores in Turkey and abroad with 10.000 employees to over 650.000 daily visitors.
    bakery_hoarding04-21-05-2015_1.jpg
  • Tourist pulls baggage beneath a world map on a bakery business hoarding. The woman passes beneath the large billboard screening off construction work for a new Turkish bagel business called Simit Sarayi that shows a world map made from dough with a dusted flour covering. Countries from America to Europe and the Middle-east show the locations of the business's presence around the globe. She walks eastwards from Piccadilly Circus. Simit Sarayı started in 2002 with a single store. Today, with hundreds of stores in Turkey and abroad with 10.000 employees to over 650.000 daily visitors.
    bakery_hoarding01-21-05-2015_1.jpg
  • Freshly made mamaliga in a sheepfold in Lunca Ilvei, Romania. Shepherds live on ‘urda’ a kind of cottage cheese made from whey together with mamaliga or maize mush, made by cooking maize flour with water in a cauldron until it can be turned out into a board as a solid block and sliced like bread.
    196-16_1.jpg
  • In a London street, an apprentice in the bakery or milk industry endures a shower of fresh milk being poured over his head after a dusting of flour. This traditional ritual is usually performed on the unfortunate young man when he has successfully passed his apprenticeship term in the company - his mates participating in making his day as miserable as possible. But he takes it with good humour as it means he is now initiated into the industry.
    apprentice_ritual-02-07-1998_1.jpg
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