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 gravyJune 3, 2019

By Ed Schofield

Photographs By Ed Schofield

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