|Artisanal tone or bread oven, in Koda, Chida Kartli, Georgia|
|a fun bread bag..|
|late bread baking in Tbilisi|
There is nothing more appealing to the senses than the smell of freshly baked bread, is there?
|the dough is weighed and shaped for the tonay|
|the tonay is ready|
|The bread goes on the sides. |
When baked, it will be collected before it has a chance to drop.
|Bread's hot! Come and get it!|
When I arrived in Georgia in 2008, I couldn't believe that you could walk around town at 11pm, and the bakers were still in front of their ton-ay, baking tonis puri, "bread made in a tonay". You could get bread anytime of the day, really. Over the years, I have learned that frankly, the best bread is tonis puri, so hot you can't even hold it.
|tonis puri in Koda, Georgia|
|khatchapuri adjaruli, or "from the region of Adjara" in SW Georgia|
|berdzenuli, or Greek bread, with blinis|
|Time for dinner!|
This year, as we returned to Georgia, the little bakers seem to have regrouped and you can buy tonis puri, or berdzenuli puri, or "greek bread", in factories. Lucky for us, we live 2 minutes on foot from the nearest bakery, so the smell of bread baking is an all-day pleasure! Aa a French woman with an addiction for a crisp baguette, I must say that Georgian breads always deliver. Not once have I missed my boulangerie, but, of course, I wouldn't trade my "sandwiche jambon/beurre" with anyone at home!
This link to our Facebook album to our latest trip to the Republic of Georgia in April 2014