Straw treats to nibble

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How does grain become plaited work? In the FLECHTZEIT workshop, straw plaiting is reimagined in the bakery. Flavia Bienz and Clara Sollberger transfer the traditional plaiting techniques of the Freiamt straw industry into a surprisingly different material: yeast dough. With flour, yeast and a little patience, you create artistic plaits inspired by historic straw-plaiting patterns. Knots, patterns and movements are not only explained, but also tried out with your hands and developed further. In a relaxed atmosphere, cultural heritage becomes tangible, shapeable – and in the end even edible. We round off the workshop with a shared brunch and talk about what we have discovered. For anyone who wants to experience traditions not just by looking, but with all their senses.

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