To help celebrate World Communion Sunday on October 5, Foothills' Faith Development Committee and Moderator Sharon Ott are providing a selection of breads from around the world for the communion service and for Fellowship Time in the courtyard after the service. Join us for this meaningful (and delicious!) celebration.
* Featured global breads *
BRIOCHE, originating in France, is a rich, tender bread made with eggs and butter that give it a delicate crumb and subtle sweetness. Its French heritage is echoed in Trinidad, where French settlers left lasting cultural and culinary influences—many Trinidadian surnames are French in origin, French Creole (patois) influenced local speech, and numerous towns and villages still carry French names. (Sharon Ott)
COCONUT BREAD known as Sweet Bread in Trinidad & Tobago, is a beloved island classic that blends grated coconut with warm spices like nutmeg and cinnamon. What makes it special is the balance of rich coconut flavor and aromatic spices, evoking a taste of Caribbean heritage in every slice. (Sharon Ott)
IRISH SODA BREAD is a quick, rustic bread with a tangy, dense crumb and a hard, crunchy crust. Originating out of necessity during the 19th-century Irish famine, it uses baking soda as a leavening agent instead of yeast, making it quick and inexpensive to produce. The bread has since become a year-round staple in Ireland served with cheese or sweet spreads at meals or tea time. (Molly Anderson)
PITA is a soft, round flatbread that originated in the Middle East and Mediterranean region. It is known for its interior pocket created when the high-temperature baking process turns the water in the dough into steam, causing the bread to puff up and forming a pocket as it cools. It is a versatile bread used for sandwiches, dipping, and making chips. (Jean Willwerth)
ROGGENBROT, also known as German Rye, is typically made with a minimum of 90% rye flour. Common varieties include dark, dense pumpernickel made from whole rye grains, and sourdough-based schwarzbrot. The bread is known for its robust, dense texture and tangy flavor, often enjoyed with cold cuts, cheese, and spreads. (Nancy Grippo)
SHOKUPAN, also called Japanese Milk Bread, is made with flour, milk, yeast and sugar. The bread is known for its sweetness and fluffy texture as captured in the Japanese phrase “fuwa, fuwa” or “fluffy as a cloud.” It was introduced after World War II as a response to relief shipments of wheat. Today it is considered a traditional Japanese food item that is served at breakfast or as a snack. (Keiko Hayashi)
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Event Venue & Nearby Stays
Foothills Congregational Church, 461 Orange Ave, Los Altos, CA 94022-3527, United States
