How TikTok took me on a bread odyssey

TikTok is a slippery slope. One minute you're watching a sheepdog corral ducks, the next you've lost 47 minutes to dance trends and cake fails.

But every now and then, the algorithm serves up a gem — a video so captivating that it demands to be watched again.

And again. And again. One such gem? A bread course. Yes, bread—but not as you know it.

The video came from Il Gallo d’Oro, a two Michelin-starred restaurant at The Cliff Bay Hotel in Madeira. I wasn’t expecting to be floored, but from the moment the bread arrived - in a vintage-style sewing box, no less - I was hooked. Each compartment unfolded to reveal a selection of exquisite breads: fluffy focaccia, earthy wholemeal, sweet walnut & raisin, and a Portuguese bolo do caco.

But it wasn’t just the bread. Each slice had a companion in butter, and not just any butter. These were edible sculptures - piped, shaped, moulded - presented like treasures. One was shaped like a fish, another a tiny bottle, another was a faceted gem.

There was natural, of course, but also cuttlefish ink, parsley & garlic, and one infused with Madeira wine and red onion. Yes, butter infused with wine - something I have not come across yet (whiskey and brandy yes, but not wine).

And just when I thought the show was over, the salts arrived. Five of them. Portuguese sea salt taken in different directions: seaweed, beetroot, mushroom, even mackerel and plain. Each spooned out with reverence onto a bespoke plate. A generous pour of art.

Terra olive oil finished the experience - also using a bespoke dish to let the oil shine in all its glory.

I won’t lie: I’ve watched that video a lot. I’ve looked up flights to Madeira. I’ve mentally packed. I could happily skip the remaining seven courses of their tasting menu and just luxuriate in the bread course.

But until I make it there, I decided to try and recreate the magic at home. With less time (and, let’s face it, less finesse), I created my own version. I made three breads: a rosemary-scented (I also added rosemary flowers for extra fragrance) yeast loaf, a roasted garlic & onion bread, and a hearty brown loaf from Mr.T.

I’d already made a herb sea salt earlier in the week, so I skipped that bit and turned my attention to butter. I whipped up three kinds: truffle oil (Dunnes Stores – it’s actually not bad), garlic & herb, and a zesty chilli & lime made with rainbow chillies for a bit of drama.

The taste? Honestly, it was good. The vibes? Not quite Michelin. Something about the presentation, the storytelling of it all, was missing. The vavavoom, as they say, just didn’t arrive.

But I’m not discouraged. If anything, I’m even more determined. Because a bread course can be more than a side dish. It can and should be an experience. An opener that sets the tone for something magical.

And next time, I'm bringing the theatre. The layers. The elegance. Watch this space—I’m not done yet.