For The Past Few Weeks,

we have been buying an extra loaf of bread,

 called sourdough, the bread lasts longer than normal bread and comes in different shapes and crusts, these photographs reminded me of it when I saw these crusts, all photographs © Blondie + Rye,

 North Carolina-based baker Hannah P. transforms her crusty rye loaves and spelt focaccias into edible canvases for her botanic projects,

 through her Instagram account Blondie + Rye, 

 Hannah shares hundreds of flour-covered creations replete with twisting vines and leafy stems,

some pieces even feature layered fruits and vegetables that resemble verdant gardens and floral bouquets,

and how nice they look, a spelt loaf speckled with rosemary and brown sugar and a cream cheese, Romano, and lemon zest center or a ring full of extra-crunchy peanut butter, honey, toasted pecans, pistachios, walnuts, and hazelnut cocoa filling,

 they look almost too good to eat,

any way, assuming the panic buyers have left some on the shelves, we will be eating sourdough bread again this week.