Stirring talk about chefs, bakers, and food

Recent Posts

Sourdough Croissants

Feb 19, 2024 | Croissants, Baking, Bread

I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery soul. Their proud but simple elegance. Their mythic past of creation among Viennese bakers hiding in the cellars as the city was sacked by the Turks -...

Pan de Yuca

Nov 3, 2024 | Gluten Free, Bread, GF, Gluten

Pan de Yuca The cassava plants found in Africa and Latin America can produce a gluten free (GF) starch useful in all sorts of preparations, including breads like the one above, a bun known as Pan de Yuca (bread from Yuca). In...

Brezlen

Oct 21, 2024 | Brezeln

Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially when served with butter, ham, and a cold beer. During my time in Germany, they were a staple found in kiosks and beer halls. On my recent trip to...

Big Bro Bread

Aug 29, 2024 | Bread, Baking, levain

From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as Clandestino Panadero, this is a baker who left his mark on many bakers and launched a movement called Bro Bread Revolution. I regularly return to his...

Rosetta Rolls

Jun 18, 2024 | Baking, Bread

I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect Italian "Roll Rosetta." While my last batch was good, honestly, I can't say it was "great." A roll is no simple thing. Even if that roll then gets the...

Philip Agnew

Jun 4, 2024 | Bakers, Interview

I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and photographs of his home baked breads, it followed his journey from the beginnings into the ranks of professional baker. Inspired by his wonderful looking...