Dough flower is a centuries-old tradition originating in South America, with skills handed down from grandmother to daughter and to granddaughter.

The woman would sit, after the housework was over. Chatting with the other woman in their doorways in the heat of the day, their hands were busy at work pounding yesterday's stale bread in the dough, kneading the doughy bread with some kind of glue - an adhesive agent to soften it. They would add colour to the doughy bread making not only flowers, but also appealing ornaments particularly decorations for Christmas and Easter. However, many people are disappointed to find that the dough gets soft and mouldy quickly.

These literally bread flowers or the Latin American called it 'flor de migaha de pan' caught the attention of a Japanese lady, Junco Hitomi when she was visiting Mexico. She later learned the art of dough flower and developed flour dough that would not get mouldy by adding special chemicals to it. The development in Japan of a long-lasting and highly pliable doughy substance called PANDO increased the interest and appeal of making dough flowers.

The beginners must first know how to mix and knead the dough with oil colour. The dough should be kept covered with wrapping paper or in a plaster bag so that it would not dry out. Though leaves should only be dried for one or two days, flowers must be dry for at least two to three days.

Instructor： Ms. Cathryn Chow
Instructor diploma
JAPAN JUNCO FLORA SCHOOL