Meet our Flower Power bread maker, Kiki Machado

Since I can remember, in my family home, the most expected meal was tea time around 4pm.

I was born and lived until I was 15 in Minas Gerais, a state in Brazil well known for its delicious food. My mum takes tea time really seriously. Cakes, breads, cheese, home baked biscuits, fresh juices, and coffee… It was the best part of our day.

I wasn’t interested in cooking or baking until a few years ago.
My passions were everywhere else in the house. I’m a mixed-media artist, passionate DYI’er, occasional seamstress, knitter, interior designer…the list goes on.
Last October, a dear cousin came to London from Norway. We ran a half marathon together (I love running too).
She is a real talent with food, and one evening offered to bake bread.
Suddenly, a new world opened up in front of me. Make bread?

Mother hands on the dough, daughter hands on the camera. Special thanks for sweet Alice, our 12 year old adorable bread making photographer
There are so many nice bakeries in my neighbourhood, it never crossed my mind to make bread.
After she left, I bought the silicone bread bowl she recommended (LEKUE.COM) and started checking recipes online.
I should say that I am a very practical person. I try to simplify life as much as I can and I’m a total believer of the best things in life are the simple ones.
I had always thought – and suspect many others agree – that the idea of making bread is…too much work!
And now I can tell you: it isn’t. If you have 5 minutes to put together the ingredients, that’s all you need.

tapioca+ryeI normally prepare in the evening, leave the doughy ingredients to raise overnight and put in the oven for 45 minutes in the morning.

Delicious, fresh, homemade bread – and you know exactly what is in it!
For months now I’ve been giving my home-made loaves to close friends. As some have told me: bread is the biggest honour in terms of giving and receiving.
As some have told me: bread is the biggest honour in terms of giving and receiving.

This tradition of sharing is especially important in these times of austerity. And it’s one of the oldest foods in the world. So, the more I think about it, the more passionate I am about bread. I will make for this event my favorite bread mixture so far: tapioca and rye.

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