Artist Søren Berner (b. 1977 in Denmark) started incorporating bread in his work in 1999 while living in Holland.
The concept was to take art back into the daily lives of people through performance, a comment to the elitist sophistication that often shrouds the realm of high culture. Søren created the sourdough at the art academy in Amsterdam with an old recipe inherited from his grandmother using only rye, water and his fingers to stir. After his graduation in 2006 he received an artist-residency in Switzerland where he has stayed and taken care of his Sourdough ever since.
In Denmark, rugbrød is used for the iconic smørrebrød sandwich. Classics we recommend are with smoked sea trout, marinated herring, egg, radish or potato. In combination with dill, home-made mustard or mayonnaise, onion or radish (and dare we suggest a small cumin flavoured aquavit for the sake of style, hygge and good digestion).
In it’s early days the sourdough kept Sørens neighbours and the children at the Kindergarten Sørens daughter was visiting alive.
Since then the sourdough has been on display at Progr in Bern, Nairs Museum in Graubünden, Shedhalle at Rote Fabrik and Cabaret Voltaire in Zürich. Right now it is on permanent display at selected Organic shops in Zürich.
The artist has continued to expand the production of Sørenbrød and launched a collaboration with the St. Jakob's foundation, now baking in their modern facilities near the Viadukt in Kreis 5 in Zürich.
The bread is inspired by the Danish "rugbrød" a full-grain rye bread made with sourdough. Sørenbrød is delicious and healthy and complements the range of bread traditionally offered in Switzerland. Historically, rye bread was widely baked in the Swiss valleys where the grain was commonly grown. Sørenbrød uses locally grown ingredients and production facilities, gives it a Scandinavian twist and delivers by bike to environmentally and taste conscious shops and consumers.
Copyright © All Rights Reserved
