Stirring talk about chefs, bakers, and food
Recent Posts
Two Roads To Pane Nero
Swiss Multigrain Meets Sicilian Heritage Flour Pane Nero di Castelvetrano is dark, dense, deeply flavored bread built around Sicily's ancient grains. It's also become a staple in my oven. I'm not alone. Ever since...
Joe Ortiz, The Village Baker
Le Boulangerie Moderne Ever since the pandemic began, I'd been trying to reach Joe Ortiz — the author of The Village Baker, one of the baking books on the crest of renewed artisanal bread baking at the time, for pros and serious home bakers. Then, almost...
Madelines-David Bedu
Madeleines from a Man Who Deserves More Credit French master baker David Bedu, based in Florence, Italy, is the creator of the Croissant Bicolor. I met him online, then visited him at the Mercato Centrale one summer. I was...
Pâte à couques
A Mouthful of Deliciousness I recently returned to a formula, one which I would translate from a previous translation given to me by one of my pastry instructors years ago while attending culinary school. It's worth sharing for several reasons, not least among them...
Mel Darbyshire
Head Baker at Grand Central Bakery in Seattle. Mel Darbyshire is a leader in the sourcing of local grains, helping bakers (and bakeries) shift off big-ag's commodity flour. Along the way, she has been generous with sharing her deep knowledge of everything around...
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