« Life began in a sort of muddy soup of clay and water. »

Fermentation is the foundation of life. A body takes shape, thickens, resists, lives.
I proceed as an anthropological and archeological experience as to understand two timeless practices that have a lot in common. Both in their humble and purest form have survived the crucial events of humanity. Both have been given life by the meeting of pure elements originated form the soil - water and earth, water and flour.

Eating bread has become so common of an act since milliners; it makes it intemporal and a temple of its own. We have forgotten to appreciate the ingredients. I try to think of bread and clay as a journey with both a story to tell. It starts and ends somewhere - that’s us eating the bread - but a chain of actions preceded to this product. Bread which everyone can relate to brings us back to an archaic element of life or survival. It is a skill that has been passed on from generation to generation since Ancient Egypt times.
Today with transparency and the desire to trace back a more circular production process, ancient grains are privileged and brought back to life. It is a powerful experience to follow the instructions of a lost recipe. The act of making from raw, with our own hands - which I consider as a craft - becomes an act of devotion. I want to make an offering to the Earth, to give back the recognition of what we have taken from her, and by sharing this ritual, giving this offering to others.

2017