For the 2025 Biennale, the Geneva-born artisan is interested in bread, plants, and sharing. In the dough that rests, ferments, and bakes; in the stories it tells. In the herbs that grow in our landscapes, the ones we notice while walking, often trample underfoot, sometimes gather and cook. She also highlights the importance of intergenerational transmission to reclaim knowledge and skills tied to food and daily life.

Throughout spring 2025, through a series of encounters with local bakers, farmers, artisans, and producers from the cantons of Vaud and Fribourg—including professional forager Françoise Rayroud—Aziadé Cirlini explores the diversity of breads and plants in Switzerland, and their historical evolution from a transcultural perspective. In a society shaped by globalization and the standardization of food practices, bread and plants—their materiality and symbolism—become for her a field of exploration and questioning. A playground to experiment, to shape stories that can be eaten—and in turn, reinvented.

During the Biennale, she will cook around thirty wood-fired sandwiches each day. These will become ephemeral, story-bearing objects—telling tales of her walks, her encounters, and the tastes and smells gathered along the way. She will also produce a small illustrated publication in the form of a fanzine, available for consultation at the Kitchen / Central Space.