• ThePickledFig

B(re)ad Habits

When it comes to bread we are creatures of habit. But is it a bad habit?


Why do we get our bread in our weekly shop? Should bread even last a week? Be it freshly baked in the supermarket bakery or pre-packaged on the shelves...


How and when did we get this way?


There are some things they just get right on the continent. Take France for instance, the morning walk to the Boulangerie is a regular occurrence for any French person. Fresh bread in all shapes and sizes, lovingly made by the local baker, up before the crack of dawn. Bread doesn’t usually last a day in any French kitchen and if it does, it ends up being Panzanella or in some other dish.


I'm not saying sliced bread from the supermarket is bad but let's face it, it's more convenience than taste.


Breads at The Pickled Fig range from sourdoughs, focaccia and onion bloomers to freshly baked bread cakes and, if wrapped correctly can last up to 3 days... honestly though, who's bread lasts 3 days? If it's fresh it barely lasts an hour in our house!!


Here's a Panzanella recipe:


For the salad

Fresh tomatoes (red or a variety)

1/2 red onion, finely sliced

Diced cucumber

1 tablespoon Capers

Red/Yellow Peppers, cubed (optional)

1 day old bread (baguette, sourdough loaf, ciabatta for example), cubed.

Fresh basil, chiffoned


For the dressing

1 clove of garlic (minced)

1 tbsp red wine vinegar

1 splash of balsamic vinegar

1/4 teaspoon italian seasoning

1/2 teaspon dijon mustard

3 tablespoons olive oil


Quarter the tomatoes and toss with the onion, cucumber, capers and peppers if using. Add the bread, dressing and basil and toss together using your hands. Let the salad sit for at least an hour and serve. It's delicious.


love TPF x



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The Pickled Fig

24 - 26 Prestongate, Hessle, East Riding of Yorkshire HU13 0RE

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The Pickled Fig is a trading name of Harrison & Woolls Ltd.  Registered in England & Wales 11279118  - VAT Registration Number: 305360438