A story about bread & whisky.
In collaboration with The Balvenie, Anne Linden conceived, curated, and brought to life the immersive event concept “Bread & Whisky” at the Tortue Hotel in Hamburg—an experience designed to explore the shared craftsmanship, sensory depth, and storytelling power of two timeless cultural goods.
From the initial idea through to execution, Anne led every stage of the project: she developed the core concept, curated and hosted the workshop and dinner, and oversaw the entire event production—from guestlist and communication to content creation and on-site coordination.
The workshop, co-hosted by Anne and baker Mike Fischer, explored the fascinating parallels between whisky and bread—from fermentation and flavor to ritual and cultural heritage. Attendees tasted various bread styles paired with The Balvenie’s single malts and experienced two original cocktails that used bread as both ingredient and garnish—crafted to bridge the worlds of liquid and loaf.
The evening continued with a seated dinner designed around the theme, where each course was paired not only with a carefully selected The Balvenie whisky, but also with house-made breads baked using those same whiskies. Anne curated the full menu in collaboration with the kitchen, designed the cocktail pairings, and hosted the evening—guiding guests through each course and pairing with context, warmth, and insight.
She also created all accompanying event assets: from the digital invitation and teaser content for social media to the curation and direction of the post-event video. Custom goodie bags, a thoughtfully selected guestlist, and a cohesive storytelling arc turned the evening into more than a dinner—it became a celebration of craft, collaboration, and creative hospitality.
Photos: Elisa Haamann, 2024