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I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and...
lecker!
Herr Süpke, need to work with you!
Any spots there at your backerei?
Maybe a stage one august??
Danke Sehr Meister!
Jeremy,
That bread looks amazing. The deep colour, the extreme amount of Maillard is incredible. You may be a chef in our profane earthly existance, but your soul is that of a bread baker.
Long may you burn!
-David
David,
though we haven’t met, feels like I’ve known you a hell of a long time, thanks! I’m a frustrated chef wannabe baker!! Yes it’s true!
Jeremy