World Eats Bread

In Guatemala, where the ancient Maya believed the gods made humans out of corn, the tortilla is the heart of every meal. But despite its storied history, this humble flatbread and the women who make it have long been taken for granted. Now, a network of chefs, farmers and activists is fighting to give the tortilla its due, and boost their nation’s pride in the process.

The Fertile Crescent is where the seeds of bread were first planted millenia ago – and to this day Turkey eats more of it than just about any other nation. This is the tale of two of their most beloved loaves: simit, the fuel that powers the thriving city of Istanbul, and Ramadan pide, a once-a-year delicacy that represents compassion and generosity – even in trying times.

In the U.S., where Wonderbread reigns supreme, sourdough goes against the grain –- and nowhere does it better than the counterculture bastion of California’s Bay Area. For our bakers, making naturally leavened bread isn’t just a career, it’s a way to find fulfillment on their own terms. But living the bread life comes with its own challenges.