When you realize there’s bread balloons out there in the world filled with herbal scents, simple flatbread becomes a little less exciting.
These bread balloons were initially created for the “Blow Dough lab,” an exhibit at Jerusalem Design Week that is part performance art and part catering. To make the balloons, the “baker” puts a slab of dough over a container of herbs and an industrial blower, which emits a blast of 1,000-degree heat.
Israeli designer Omer Polak collaborated with baker and chef Erez Komorovsky on the lab. “It’s unequivocally weird,” Polak tells WIRED, “because it’s crispy, though when we punch it, it’s nothing, only smells.”
WIRED explains how the bread balloons are made,
[pullquote]”Visitors [to Blow Dough lab] take a small amount of pre-kneaded dough to individual baking tables, which are each rigged with an industrial blower (typically used by industrial designers for heating and bending plastic) and a small compartment for herbs and vegetables. The “baker” puts a slab of the dough over the herb container and the blower, which emits a blast of 1,000-degree heat. This does three things: bakes the dough, inflates the dough into a balloon of bread, and transfers the herb odors inside the bread, creating an aromatic air pocket. Then they bite into them.”[/pullquote]
Polak is intrigued by how smell could heighten our relationship with the world around us. He is part of a growing group of designers—including the Le Laboratoire team behind this scent-transmitting phone—interested in the topic.