Gran Canaria : March 21st, 2022
Our reporters of Radio Terrícola have received in our studios of the Envera Occupational Center in Gran Canaria Amaro Rodríguez, owner of one of the bakeries with more history of Gran Canaria: the Artisan Bakery Amaro. A bakery that based on water, salt, yeast and flour has been kneading 250 years of history and that in 2018 was recognized as one of the ten best bakeries in Spain.
Amaro knows that the sum of the ingredients is not everything in the elaboration of bread and in this interview he explains the ins and outs and secrets to make a good product like the one they make in his bakery. This is something to apply in our lives and an objective that is clear to our reporters. An interview is more than just two people exchanging questions and answers. With each new interview we seek to create a space of comfort for our guests where they can exchange anecdotes and experiences and share good times.
Kneading our best questions and baking these good times we have been able to know the personal story of our guest: how he began to make bread, what process he enjoys the most and what has prompted them to develop a new gluten-free bread. All this guided by our magnificent speakers who have proposed him to visit us again to give us a workshop to elaborate a bread as delicious as the one they make in their bakery. A request that has been received with great enthusiasm by Amaro, who we hope will return soon to see him with his hands in the dough.
