Bread Head

15 Oct 2011 – 16 Oct 2011

Event times

12.00 - 8.00pm

Cost of entry

contribution towards the

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Campbell Works

London, United Kingdom


Travel Information

  • Buses: 67, 73, 76, 106, 149, 243, 349, 476
  • BR: stoke newington
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‘Join us in the creation and devouring of this most noble food. For two days we will collectively create a fearsome feast of Bread Heads. Crafted faces of dreams or nightmares baked in our bespoke wood oven and displayed for a few hours among the detritus of their making. Break bread with friends and strangers on Sunday 16th, 4pm onwards, for an evening as bacchanalian or puritan as you choose. Bring cheese, wine and a small jar for some ‘Mother' sourdough starter'. A 'bread head' is someone who is obsessed with the monetary cost of things, but the term also implies that this sort of valuation is wrong-headed, that there ought to be a brain rather than a bap between one's ears. The real costs of the things we consume and the real value of our time are perhaps distorted at the cash register. While making bread heads for consumption, this exhibition will raise questions about what values and meanings are invested in the food we eat, both personally and as a society. Bread has been around since around 8000 BC and yet many of us have lost the art of making it. Breadheadis a hands-on creative project where the gallery will be transformed into a working bakery, enabling you to ‘Use your loaf' and engage in an intimate and yet complex way with both the physical and political aspects of bread and dough. The smells of fermentation and baking will permeate the air. Visitors are invited to roll up their sleeves and try their hand at kneading, shaping, and baking. At the heart of the process is an appreciation of waiting, natural yeasts are slow and need time to digest the flour and multiply. Time creates flavour and complexity. Images created by traces of flour and dough left on aprons and table surfaces will be displayed to mark the passage of time, and as we wait, we connect to the magic of basic things, things we often take for granted, like rising bread. The loaves will be baked in a mobile home built wood-fired oven in the street outside the gallery; the finale being a feast of freshly baked bread sculptures. Bread Head is a collaboration between artists Valentin Manz, Christine Cynn, Neil Taylor and Harriet Murray. Manz and Cynn have, for the last 9 years, been making a rye sourdough inspired by the small village bakery near Valentin's family home in southeastern Bavaria. It is this passion and knowledge that has formed the inspiration for this project Project made possible with generous support from Shipton Mill


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