Malibu Bread Exchange

On our way north on highway one we stopped by Dave in Malibu. Dave is a colleague of mine from Levi’s and is in charge of LVC in the US. He is also one of the most warm hearted people I met in the fashion business.

Since I had doughs in the car, very ready to be baked, Dave offered us to use his oven. I had made my Pink LA bread and a new kind, even more California style: KALE bread. (The Kale trend is hits you hard when you arrive here in the US. I saw it east, as well as west. Never seen it in Europe. And where do I get Kale at home? They say it is Grünkohl, but the leaves are more flat.)

During the bread baked we went down to the beach to play with the Luckiest dog in LA – Pirate. He used to live on the streets of LA until he was picked up by some riot. He was supposed to get an injection and be put to sleep when Dave bought him and took him with him home. Now he spends his life on the Malibu beach.

I almost forgot all about the bread.

Malibu Kopie

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MalibuSurf

MalinMalibu Bread Exchange

4 Comments on “Malibu Bread Exchange”

  1. Gisela Williams

    It’s schwarzkohl and you can find it at LPG! Yes, the whole kale chip, kale salad, kale juice, kale insanity has yet to hit anywhere outside the US. Love that you made a kale bread. Perfect for southern California.

    1. Elmlid

      Thank you Gisela, that is what I felt too. Kale bread IS the Cali bread. In fact, I used the left over Salad from Gjelina. Gave the bread an extra spiciness due to the light garlic taste. Sooo Good!

  2. Anna . P

    Vad är det som gör brödet rosa??

    Hur lång tid tog det för dig att verkligen lära känna dina degar? Jag själv kämpar på här, men jag får typ slänga varannat bröd, för ibland vill dem inte alls jäsa, ibland blir dem alldeles för brända utanpå & lite degiga inuti, ibland blir dem bara inte goda… Men ibland, ibland blir det hur bra som helst! Å då blir jag så glad så jag försöker igen! :-)

    Du inspirerar verkligen! Tack för det! :-)

    1. Elmlid

      Hi Anna,
      The pink is simply red beet! I also used some vintage Merlot Salt in the Pink Bread.
      Jag vet hur frustrerande det kan vara. Mina första 2 år slängde jag hälften. Mitt bästa tips är nog att du föjljer Martins blogg. Han är bra på att beskriva hur allt fungerar och varför han gör vissa saker. Jag höll till där en hel del när jag började. Sen,när du bakat länge nog (vilket du nog har) så ger det grymt mycket att ta en kurs. Jag gjorde inte det utan gjorde praktik hos Manfred Enockson istället. Efter det så kändes det som om allt föll på plats och jag fattade vad jag verkligen höll på med.
      Keep up the good work lady!!
      xx
      http://paindemartin.blogspot.com/

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