Unless you’re lucky enough to speak with Michel Suas twice, as I did recently (forgetting the first time to press the record button!), you won’t quite understand his stature as a pinnacle figure in developing America’s Artisan baking movement. Of course, unless you’re a baker, you may not even have heard of him. Well, listen up. Michel is the “go to guy,” a baking guru who is there when your baguette formula looks flaccid,perhaps too much poolish? Or when your pineapple pre-ferment is bubbling over onto the floor. Or just why your two kilo miche looks less like a miche and more like a petit pain.
What a turn-around for a kid who dropped out of school at age 14 to become a certified chef, patissiere, and boulanger. He not only found great mentors like Charles Barrier and Raymond Calvel. While traveling across America, by circumstance or fate helped him develop a business that spawned a school, and finally a book.
So far, he may be one of the humblest persons I have interviewed. Even though a multi-talented culinarian, Michel shares the common values of most bakers, the love of his métier… Though our first conversation was lost due to my mistake, Michel willing obliged my request for another chance to interview him. I appreciate his giving me his precious time and thanks to his lovely assistants, Erin and Laura for their help. Merci! And I will take you up on those classes, count on it! I want to especially thank Susan from wild yeast blog, who steered me to Michel, she is a big fan of the school and the teacher. See you at the German class, Susan.
Great interview! Although, as you bring up with Michel, people might disagree over the exact definition of “artisan” baking, I don’t think anyone would disagree that he is at the center of it.
What an interesting interwiew. Thanks, Jeremy!
Another great interview with a fascinating individual. Hunting for a treasure…:-)
great great interview!