Stirring talk about chefs, bakers, and food
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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...
The dough that started it all.
Westport Pizzeria introduced me to pizza. That is the simplest way to say it, and perhaps the truest. We had just arrived from France, my family and I, new to the country and still finding our footing. Someone took us to a small place on Main Street in Westport,...
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