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 gravy3 June 2019
The family's lamb dish is cooked in the bakery oven
Qaghaq tal-ghasel, Maltese fig and honey pastries
Julian stocks up on bread for the family meal
The streets of the capital, Valletta
Two generations of Maria Stephanie Bakery owners
Rafel and Toni carrying veg back from the field
Ġbejniet or cheeselets
St Paul's Street, Valletta
Julian prepares artichokes hearts
Julian's kusksu bil-ful
The Sammut family sit down for their evening meal
Pastizzi
Julian chops fresh ingredients for dinner
Setting the table
Rafel inspects the potatoes
