Ciabatta, pretzel, yufka or toast? Bread shapes our society. In Germany alone, an average of 74.5 kg of this staple food is consumed per capita every year. It not only reflects our individual tastes, but also cultural, economic and ecological interdependencies. Bread is also seen as a link between humans and nature, as a symbol and true miracle of transformation, as it is only created through the complex interplay of microorganisms. In the workshop, we want to get to know different types of bread, their traditions, recipes and the stories behind them. Together we will visit local actors and take a critical look at the craft, the raw materials and current production processes. With the aim of gaining new perspectives on this everyday product, we will try our hand at making dumplings from old bread and learn how to bake sourdough bread and pretzels.