The world of artisanal bakery in Argentina mourns the death of German Torres, who died at the age of 40 years after battling an illness that his entourage decided to keep private. Local media such as Clarín y La Nación They reported that the death occurred at dawn, without further clinical details being released.
Recognized for promoting the sourdough bread In the Buenos Aires scene, Torres was co-creator of Wild Bakery (2016) and, years later, The Brave (2021) with chef Christian Petersen. From this last firm they spread a farewell message and announced the closure for bereavement in San Isidro, promising to keep his recipes and his way of understanding the trade alive.
A career forged between ovens and travels
Before putting on his baker's jacket, Torres began his career in the advertising, trained at UADE and recognized in Cannes, but the cooking bug ended up taking him to the stoves of Guido's and, later, to Argentine Institute of Gastronomy (IAG). Completed stages in Dada Bistro, The Daily Bread, Pablo's Bakery y San Gennaro, in addition to stays abroad where, especially in Uruguay, strengthened his bond with bread.
In 2016 he made the leap with Salvaje Bakery, a proposal that many consider pioneer in Buenos Aires for its alternative and artisanal approach. From there he popularized the natural fermentation, Work with quality flours and a way of eating bread that connected with new generations and paved the way for similar projects.
Tras sell their stake in 2020, he devoted himself to researching rye and denser, more flavorful breads. In that process, his second book, country bread, where he left written techniques and criteria for an honest, rustic bread with a lot of character.
Author also of Garage bread (2019), both titles published by Planeta, Torres became a popularizer tireless. His texts and workshops helped understand the fundamentals of fermentation and professionalize small workshops.
In 2021, together with Christian (Chris) Petersen, he raised La Valiente in San Isidro, a place that soon grew into a chain of three stores. His team bid him farewell with a letter on social media and confirmed that they would close on Monday the 15th in mourning to be with his family and friends.
Sourdough and its influence on baking culture
Sourdough is a mixture of flour and water that, over time, develops an ecosystem of wild yeasts and bacteria. Fed regularly and at the right temperature, it allows for breads with a deeper flavor, better aroma, and a more balanced diet. friend more interesting, as well as favoring a digestion more friendly than some breads with commercial yeast.
Distinguishing an authentic sourdough bread involves paying attention to the odor, to the taste and texture of the crumb, as well as to the transparency of the bakery and how it explains its process. In the words of leading bakers, the final product reveals whether there is natural fermentation or a shortcut with industrial boosters.
In this context, Torres is credited with having popularized The technique in the Argentine capital and brought it to the general public. His work made bread with identity fashionable, encouraged young people to embrace the craft and provided tools for more artisan bakeries to emerge.
Farewells and recognition
The displays of affection were quick to fill the networks: Fernando Trocca He asked for a break for his colleague, Tomás Kalika He defined him as a baker at heart, and Narda Lepes shared a dedicated image. From the profile of To cook They pointed him out as a key piece of the transformation baker of the last decade, while the chef Pablo Martín He thanked her for her “magic” and her way of sharing her craft.
There were also messages from media outlets and companies with which he collaborated. The magazine Just for Pleasure highlighted his sensitivity and his obsession with milling and grain; from the Arrayán tea house they remembered how he helped them reinvent themselves after the pandemic, introducing their sourdough and improving processes in the kitchen. In The Brave They wrote: “We’re going to keep the bread you taught us, the croissants the color you liked, and your grandmother’s cinnamon rolls.”, a promise of continuity that sums up the mark he leaves behind.
Those who worked with him emphasize his ability to to inspire and organizing teams, his ear for music while the dough fermented, and his conviction that a well-made loaf of bread can change a table. His absence leaves a void in the bakeries, but also a more united community around a simple idea: bread with truth, fair times and respect for the profession.
Torres's figure is associated with the revival of artisanal bread in Argentina: entrepreneur, a trainer and figurehead who brought sourdough to the general public. His shops, his websites, and the hands of those who learned from him will continue to bake this legacy that, with each loaf, tells its story.
