Social Aspects of Bread
Our Daily Bread: Héctor Serrano Studio
Client: UCH-CEU. Problems waiting to be solved, can be find anywhere and in any shape, even when it comes to bread. UCH-CEU's design graduates had a project called “Our Daily Bread”. Which was focused on bread as a social element and the task was to discover the more social aspects of this very familiar food type.
Design: Clara Blasco López (Crack-y-Chof).
The habit of dipping bread in sauces and “making boats” in salads are the observations that have given rise to this design.
Design: Juan Soriano Blanco (El pan engancha)
The baguette that offers a simple and practical mode of transportation.
Design: Inma Fenech (Panchupao)
A teething ring set and a baby’s dummy.
Design: Reyes Mora (Huevón)
The perfect bread for accompanying a boiled egg. The bread itself has been designed in the shape of an egg-cup, and at the same time you can break pieces off to dip in the egg yolk.
Design: Alberto Silla Morales (McQueen)
With this hollowed-out baguette You can fit a file inside so your relatives can escape and get free! 
Design: Antonio Benlloch Garrido (Araya)
This project demonstrates the amount of calories in a portion of bread (typically on a 5 cm section) using baked-in marks.
Design: Ana Navarro Barber (Picapan)
A way of assuaging your hunger before you sit down to eat, without messing up the appearance of the baguette.
Design: Carles Rodrigo Monzó (Pan Nómada)
The habit of dipping bread in sauces and “making boats” in salads are the observations that have given rise to this design.
