His winning creation included a butterfly pea-infused bread Domi also creates what may best be described as antique breads
By Nick Nutter | Updated 16 Mar 2022 | Seville | News | Login to add to YOUR Favourites or Read Later
Domi - Velez - Best Baker 2021
A ‘panadero’ from a small town in Seville province was crowned ‘Best Baker in the World’ on Tuesday 26th October 2021.
Domi Vélez from the ‘marismas’ town of Lebrija in the south of Seville province was crowned as ‘the Oscar’ of bread making (Baker of the Year 2021) at a ceremony carried out in the German city of Munich by the International Union of Bakery and Confectioners. Vélez was up against bakers from all over the world. Now, back in his bakery, El Horno de Vélez, he is being overrun by Lebrijanos and people from much further afield, all keen to try his bread.
Domi Velez with Best Baker Award
Horno de Vélez was established by Domi’s great great grandfather 120 years ago and 44 year old Domi has been learning his craft there for the last 25 years. When asked the secret of his success, Domi replied, “The secret is to combine science, innovation, tradition and development,” says Vélez of a work that combines complexity and simplicity. “It uses a refined technique and raw materials of the highest quality in an “ultra-controlled” production that restores dignity to a healthy bread full of nuances.” ” We work with cultured sourdough with 24-hour fermentation and this is where we differ from the traditional bakery ”, he explains.
His winning creation included a butterfly pea-infused bread. Domi also creates what may best be described as antique breads such as the ‘Panis nauticus’ mentioned by Pliny, used in the Roman naval voyages of the Mediterranean and which lasted 30 days in perfect condition and the ‘Panis quadratus’, discovered in Pompeii and made with barley; or the ‘Panis Libum’ or cottage cheese and laurel bread, used in offerings in imperial Rome.
Vélez starts work every morning at 5:30 am to make unusual breads with formulas rescued or created by him “with 50% tradition and another 50% scientifically based.”
Visit Domi's website to discover more unusual breads
Now that I am retired and funding this website from my pension, I would really appreciate it if you could buy me a coffee.