On the way from Gyumri to Yerevan, we made a stop in Sarnaghpyur to pay Spartak Aslanyan a visit. Aslanyan, and his cousin, Mrktich Aslanyan, make clay tonirs using a process that probably hasn't changed much in centuries.
Read MoreAs far as bread goes, lavash is on the subtle side, and it takes time to grow on you. The first time I ate it, some of the nuance was lost on me. After a few days in Armenia, though, eating it becomes an addictive daily habit. Was it just me getting swept up in the excitement of being in a new country?
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