Concept for an online magazine called Roux, on the love of making and baking bread—especially breads that are beloved and proverbial in non-Western parts of the world.
In the bread space, the spotlight tends to shine on the kind of loaves that my dad would jokingly call “dog sticks” (sticks used to brandish in front of aggressively barking dogs). These “dog sticks”, otherwise known as baguettes, are praised and awarded for their crumb and the texture of their crust. It takes a master baker to achieve this.
But to folks like my dad, the question persists: why are these dog sticks so popular?
Here’s to celebrating every kind of loaf, whether it’s one person’s dog stick or another’s delicious, daily bread.
Sample article page states, built in Sketch.
