Daily Bread …

Every day at MoVida we start the shift by baking bread. As dawn breaks the first chef arrives, unlocks the doors, turns on the lights, switches on the coffee machine and lights the ovens — in that order.

Our bread is made by hand, literally. There are no weights or measures. Just the deft judgment of chefs who make bread every day of their working lives, who measure yeast, salt and sugar by the handful.

The first bread into the oven is the sourdough, which has been proving overnight. It’s made in small paella pans to give it a lovely, round, crusty base. Next, the yeast bread is made from scratch. It’s made in great sprawling, freeform flat loaves, drizzled with olive oil and punctuated with sprigs of rosemary or dusted with Spanish smoked paprika.