Breaking Bread: the Maltese way

Bakeries in Malta aren't just where loaves are made and sold; they're where meals are brought to be slow-cooked ahead of family gatherings, at which every bite is savoured and everyone fights for the last scraps of bread and gravy

Monday, June 3, 2019,
By Ed Schofield
Photographs By Ed Schofield
Family lamb dish cooked in bakery oven
The family's lamb dish is cooked in the bakery oven
Photograph by Ed Schofield
Qaghaq tal-ghasel, Maltese fig and honey pastries
Photograph by Ed Schofield
Julian stocks up on bread for the family meal
Photograph by Ed Schofield
The streets of the capital, Valletta
Photograph by Ed Schofield
Two generations of Maria Stephanie Bakery owners
Photograph by Ed Schofield
Rafel and Toni carrying veg back from the field
Photograph by Ed Schofield
Ġbejniet or cheeselets
Photograph by Ed Schofield
St Paul's Street, Valletta
Photograph by Ed Schofield
Julian prepares artichokes hearts
Photograph by Ed Schofield
Julian's kusksu bil-ful
Photograph by Ed Schofield
The Sammut family sit down for their evening meal
Photograph by Ed Schofield
Pastizzi
Photograph by Ed Schofield
Julian chops fresh ingredients for dinner
Photograph by Ed Schofield
Setting the table
Photograph by Ed Schofield
Rafel inspects the potatoes
Photograph by Ed Schofield
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