Zürich Bakeries
This series documents handmade croissants from bakeries across Zürich to reveal how a “simple” pastry carries the signature of its maker. Presented on a neutral white ground and photographed at consistent scale, each croissant is treated like a specimen. The curve, color, flake, and proportion is a readable evidence of the process of making the croissant. In serial view, small deviations like an extra turn of lamination, a deeper bake or a looser crescent create a charachter.
The work shows the value of imperfection in food craft at a time when production trends toward speed, efficiency, and surface perfection. Instead of a standardised ideal, these images highlight plurality: every bakery has its own handwriting, and the differences are not flaws but traces of handcraft. With this work I would like invite you to notice the difference of every croissant - as something that should be more treasured in contemporary food production.
If you like to get invitation to the private vernissage of the exhibition, send me your contact: alinabirjuk@gmail.com
Read more about croissants in Zürich:
https://medium.com/@alinabirjuk/i-went-to-all-the-bakeries-in-zürich-to-find-the-best-croissant