"Vinarterta is delectable but rugbraud has a better story. The black bread is over 500 years old. There are hardly any trees in Iceland so the bread was cooked with geothermal heat in the early days. The dough was put in cookie tins, buried in the ground in a geothermal vent, and removed two days later. With all its volcanoes, Iceland has many hot springs."
Bill Redekop i Winnipeg Free Press om Birgir Róbertssons isländska bageri i kanadensiska Gimli - läs mer här.