I’m Darío. How are you? Good afternoon.
I’m Darío,
but in the neighborhood almost everyone calls me, says Darío, the baker.
It turns out that …
There is a bakery in La Guindalera, here in Madrid.
For what the elders tell me, we have placed ourselves near where I was
the traditional bakery of all life that was in the neighborhood
which, of course, no longer exists.
And, although it may not seem so,
My vocation was never to be a baker, but …
so to speak,
In my adolescence, they called me Darío, the guitarist.
In the last 10 years of my life, I have been Darío, the architect.
Well, you will ask, then:
How do you go from having a band and doing concerts, being an architect,
to make bread every day and make it your way of life?
The only answer I have to this question
is to have true passion for what you do, only and exclusively.
What is bread, in the end?
It’s that, it’s a loaf. In principle it seems easy.
It is to mix flour, water, and salt – the sourdough –
Wait a while and you already have bread, a loaf of bread.
But, what a loaf of bread hides
It is the result of the complexity of these four ingredients.
They are only four ingredients, but they are capable of creating a huge wealth
of textures, aromas, flavors and colors, which are all within a final piece.
But I think you have a little bag like that with you,
and I would like you to try it on.
All this for me, I do not know, I know it’s a lot of information,
is concentrated there what for me is the most important,
which is the science of bread.
All these things that we do not see, which are inside the flour, the water and the salt.
There are so many factors that influence the final result,
that it is practically impossible to parameterize and know them.
That’s what I’m passionate about.
The fact of every day trying to guess what is happening inside the bread.
Try to know what is this science and those parameters, to try to improve it.
What I’ve told you is what I’m passionate about
and what I’ve been doing as a hobby for about three years, more or less.
And there came a day, well I gave it to friends, acquaintances
even when conditions were not optimal, so to speak, and nothing happened.
And there came a day when I started distributing bread to consumer groups here, Madrid,
and markets of artisan producers, above all.
And there came a time when, each time it became so big
that I had to decide between, move to the professional world,
or leave it and make bread for us at home,
because it was getting out of hand.
And as you can imagine, I opted for the first.
The tenacity and perseverance with which I took the project from the beginning
They made friends, relatives and some unknown other at that time,
they wanted to add to the car and well they gave me a hand
and they did everything possible to help me launch it forward,
and there were even people who supported me through the Internet.
The truth is that the road has not been easy,
There have always been a lot of obstacles.
But for me the most important thing is not having set a goal to fulfill.
I did not have deadlines, I did not know where I wanted to go.
I was just moving forward, I knew what I liked,
I made bread, I kept making, I had more demand, I did more.
I was growing little by little, depending on the circumstances they were asking me.
And I, well, that’s how I think a project should be addressed.
I’m not saying that business plans, roadmaps do not matter.
In the end I believe that any order in life is good,
but not to stick to something written,
but find your true passion, and follow where she asks you,
So to speak, it is the fundamental thing, for a project like this to go ahead.
And I like to put a simile:
for me Panàdarío has been like taking a very, very heavy bike.
How is it, in this case.
Is that at first it is very difficult to start it, it weighs so much, it costs you.
But once in motion, the inertia makes the path wonderfully easy.
I would like to leave you, to finish, with a small video,
that shows the last, first months that was Panàdarío.
(Video)
Thank you so much for your attention.
(Applause)
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