Nina Thöming's diploma project, 'Alles Außer Altbacken' (Everything but Frumpy) is currently on show in Cologne at the 2012 Designers Fair.
Apparently, there are around 300 different bread types in German food culture, developed over a long tradition of bread-making; which has made a big impact on the way Germany eats.
Nina's project looks at the culinary characteristics of the German regions and as a result, she's developed this product family all related to bread.
Well-tried traditional products like ceramic bread pans and baking moulds have been dusted off and revived through contemporary interpretations. Her ceramic forms offer an alternative to the automatic bread maker and turns self-breadmaking into a personal handcraft.
"Based on old baking traditions, you can give the self-made bread a personal touch with a bread stamp." Thöming says.
Additionally, Nina has produced an illustrated text accompanyment containing anecdotes and stories about bread, as well as recipes typical to different regions.
Prof. Anke Bernotat, Folkwang University of the Arts, Essen.
Dipl. Des. Sönke Hoof, Formfjord Berlin.