In a world where ingredients cost more due to war and inflation how is easy is it to make and sell our daily bread? Ruth Alexander speaks to three bakers about how they started in the industry, the highs and lows and economic pressures in their part of the world. Alex Oke is the owner of XO Boutique Bakery in Lagos, Nigeria, Tracey Muzzolini is the owner of Christies Mayfair Bakery in Saskatoon, Canada and Samer Chamoun is the owner of The Lebanese Bakery, a chain of 12 branches including Beirut, Cairo and London. Presented by Ruth Alexander. Produced by Rumella Dasgupta. (Image: Alex Oke holding a loaf of Nigerian agege bread and Tracey Muzzolini holding a loaf of sourdough bread. Credit: Donna Martins/Chelsea Walton/BBC)
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When you eat your daily bread, spare a thought for the effort made by the person who baked it.
It creates a sort of psychological connection and emotional connection with the bread.
This is the food chain.
From the BBC World Service, I'm Ruth Alexander, and this week I'm talking to artisanal bakers on three continents about their dealings with dough.
It requires a lot of attention, requires a lot of nurture, and you get what you give.
It's almost like having a child, another child, because you have to feed it to keep it alive.
And the business of bread, you start.
Work at 02:00 in the morning.
You may be not making the kind of money you want to make, but there's something that is captivating even in.
The hardest of times.
The product itself is kind of recession proof.