Spotlight On

For the Love of Bread: Meet La Farine Pan a La Antigua

Chile is having a love affair with bread.

This country adores its pancito. People line up morning and evening to buy the day´s haul, scrounging about in bottomless bins for the freshest options before placing that ubiquitous yellow bag on the scale to be weighed. From the traditional panaderia, where they make four roll marrequetas that are cooked with water in the oven to create a crispy crust (read an amazing article about it here) through to amasanderias where they prepare all other types of Chilean bread like the humble hallulla or (my favorite) pan amasado, bread really is a staple part of the daily life here – best enjoyed with lashings of avocado, olive oil, lemon juice and salt.  And of course no lunch outing would be complete without a free bread basket and pebre.

It makes sense, then, to draw attention to a small place making big waves in the bread world.  La Farine – Pan a la Antigua is located in Curacavi, just outside of Santiago near by Kross ¨preservative-free¨brewery and Apicola del Alba natural cosmetics (and maker of my favorite conditioner ever).  I found them because Casa Luz, one of my favorite restaurants in Santiago, has used their bread and highlighted them on Instagram. They have just opened up their new store and make a great side stop on your way to Valparaiso or the Casablanca Valley.  Let´s find out a little more shall we?

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Ten Questions with Josefina from La Farine – Pan a la Antigua

1.Who is La Farine/ Quien es La Farine?

We are a family that decided to learn the trade, from the art of making bread to how to sell this ancestral product in Curacavi.  We are a 6 person team with the whole family involved: Daniel, Josefina, Pia, Miel, Violeta and Hernan.  Each person has a different role to play.

La Farine es una familia que decidio aprender el oficio, desde el arte de hacer el pan hasta como vender este ancestral producto en Curacavi.  Somos un equipo de 6: Daniel, Josefina, Pia, Miel, Violeta y Hernan. Toda la familia involucrada, cada uno cumpliendo roles en los diferentes momentes de esta actividad. 

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2. Do you have any family history making bread/ Tienes una historia de familia trabajando con el pan?

Not at all. Daniel is a chef and life was slowly taking him down the bread path, and then after an adventure in France we realized that we wanted to dedicate our life to it.  We are creating a family tradition.

No para nada. Daniel es cocinero y la vida lentamente lo fue llevando por el camino del pan, ahora en nuestra ultima aventura por Francia nos dimos cuenta de que realmente era lo que nos quieramos dedicar. Estamos creando una tradicion familiar. 

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3. What is the motivation behind the store/Que es la motivacion de la tienda?

Our daily motivation is to make good bread, to recover the most that we can from this ancient tradition and to reach more people eery day, so that they change the bread that they normally eat for something that is more nutritious, with intense flavour and aroma.

Nuestra motivacion diaria es elaborar un buen pan, recuperar en lo que mas se pueda esta tan antigua tecnica y poder llegar dia a dia a mas personas, que la gente cambie el pan que consme normalmente y se atreva a comer un pan realmente nutritivo, con sabor y aromas intensos.

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4. What type of bread do you make/Que tipos de pan venden?

We make bread from all over the world as well as some of Daniel´s own recipes. We make country bread loaves, Batard, Brioche, Bagels, Rye (40% rye flour) Pan with olives or chocolate, hamburger buns, Focaccia, Pizza, Fig & Nut, Turmeric & Cranberry … and anything else our customers ask for. The interesting thing is that we use sourdough and we are always seeking to perfect our product.

Hacemos panes del mundo y recetas improvisadas por Daniel. Hogazas Pan de Campo, Baguette de tradicion, Batard, Brioche, Bagels, Moldes de centeno al 40%, Pan con Aceituna, pan Higo Nuez, Hogazas Curcuma & Cranberries, Pan de Chocolate, Pan de Hamburguesa, Focaccia, Pizzas … y tambien lo que nos pidan nuestros clientes. Lo interesante es que utilamos masa madre y prefermentos. El intenta perfeccionar el producto constantemente.

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5. Which bread is your favorite/Cuales tipos de pan son tus favoritos?

The sourdough with linseed and the baguette.

Hogaza integral centeno y baguette de tradicion.

6. Which bread is very ¨chilean¨ to you and why do Chileans stereotypically eat so much of it/ Cual pan para ti es muy ´chileno´ y por que los chilenos comen tanto?

The truth is that I don´t know why Chileans eat so much bread – we have the second highest consumption in the world – and the bread that we eat is not very healthy with an infinity of ingredients that generate sicknesses and obesity. Of our breads, none are Chilean as our inspiration is linked to cultures far from Chile where there exist more varieties and a different culture of bread-making.

La verdad que no se como los chilenos comen tanto pan – somos el segundo pais qe come mas pan el mundo y comemos un pan muy poco saludable, con una infinidad de ingredientes que lo unico que logran son generar enfermedades y obesidad. De nuestros panes, la verdad es que ninguno es Chileno, nuestra inspiracion esta muy ligada a culturas lejos de Chile donde existen mas variedades y una cultura de pan diferente.

7. What makes your bread special/ Por que tu pan es especial?

What I think makes our bread special (and all those who make these types of breads) is that we take our time seriously, respect processes to the letter, love what we do and are constantly inspired by master bakers from all over the world. The use of the sourdough gives the bread that something special: it gives greater durability, flavor and aroma as well as being easier to digest. For example, we have customers who are intolerant to gluten but who can eat our bread. This type of bread was invented more than 4,000 years ago in Ancient Egypt and we are simply recovering some of the oldest techniques in the world.

Lo que yo creo que hace especial tanto a nuestro pan como al de todos los que hacen este mismo tipo de panificacion es que nos tomamos enserio el tiempo, respetamos los procesos al pie de la letra, amamos lo que hacemos y no inspiramos constantemente por maestros panaderos alrededor del mundo. El uso de la masa madre le otorga un valor especial al pan. Le otorga mayor durabilidad, sabor y aromas mas intensos. Mucho mas facil de digerir. Por ejemplo tenemos clientes que son intolerantes al gluten pero pueden consumir nuestro tipo de pan. Nosotros no inventamos este tipo de pan especial, lo inventaron los egipcios hace mas de 4.000 años, Lo que nosotros hacemos es simplemente recuperar la tecnica de unos de los oficios mas antiguos del mundo.

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8. And now for some general questions! Where is your favorite place for food in Chile/ Donde esta tu lugar favorito para comer en Chile?

The island of Chiloe. where I discovered the culinary traditions that are still maintained there, as well as their myths and legends.

En Chiloe, descubri que la tradicion culinaria se mantiene en esas tierras. Asi como sus mitos y leyendas.

9. And your favorite place you have visited in Chile/ Donde esta tu lugar favorito en Chile?

The south of Chile.

El sur de Chile.

10. What is next for La Farine/ Que quieres para el futuro para La Farine?

The truth is that we don´t think that far into the future as we are 100% focused on doing a good job in the present.  I think that time will show us new paths and options, but in essence we will always be following the same goal – to make good bread.

But if we are dreaming, we would love to be able to plant our own wild wheat, make our flour and be completely self-sufficient.

La verdad es que no pensamos tanto en el futuro de la farine , estamos 100 % enfocados en hacer un buen trabajo en el presente, creo que el tiempo nos ira mostrando nuevos caminos y opciones, y que en escencia sigamos siendo siempre los mismos y con el mismo objetivo , hacer un buen pan.

Pero si se trata de soñar, nos encantaria poder sembrar nuestra propia variedad de trigo salvaje, tener nuestra harina y ser completamente autosuficientes.

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The Nitty Gritty

Address: Ambrosio O´Higgins 1216, Local 2, Curacavi.

They deliver twice a month to Rasavant (Casa de las Artes, Cuerpo y Terapia), La Pinta 2972, Las Condes (Metro Colon). Follow their amazing account on Instagram to be up to date with future drop off dates!

Facebook here

Instagram here

One comment

  1. Thank you so much for the interview! It a amazing be part of the small local bussines.
    EAT LOCAL ✌️️

    Like

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