May 18, 2021

Baking Bread With Love and Finesse - Chris MacLeod BA ’11 German Studies

Strolling through Munich, Chris MacLeod savored the smell of fresh-baked bread wafting from the bakeries that blanketed city streets. Befriended by some locals, he was soon enjoying a casual meal called brotzeit (bread time), feasting on a charcuterie board of breads, cheeses, meats, butters, marmalades, and veggies.

“I love the simplicity of the German bread culture,” he says.

For more of this story, please see the Chronicle of May 2021