Falls menu changes and I decided to put some quicker lunch sandwiches to try out.Why not some nice home made brezel bread or a focaccia? Simple, overnight ferment with a bit of yeast and a baking soda dip. Focaccia relatively low maintenance dough with folds and dimples! It’s fun being able to incorporate what I love most, bread baking into my daily pattern at work as chef!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
A Stir The Pots Post My father’s family were working class East European Jews who came to America and settled...
With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
0 Comments