A Stir The Pots Post

Three Bakers

by | Mar 20, 2015 | Bakers, Bread

10384833_1611459255754350_4389422566389872349_n

 

Facebook Groups may never offer an alternative to a real kitchen, but recently I had the chance to use this 21st century technology platform for a pan-ocean collaboration. Working with Thierry Delabre in Paris and Marcos Cerutti in Rio de Janeiro, it allowed the three of us to contribute to a real-time-stage presentation at a real-world Parisienne food conference, Omnivore

Thierry had been invited for a public bread-shaping demonstration using blé Truffier flour for baking his infamous pain miche. Initially, none of us knew that there would be a bigger audience listening in the wings. Then suddenly a flurry of Facebook texts came flying in to all of us, the bulk of them stressed pleas-for-help – in multiple languages. 

The best way I can describe the time together was as an exciting set of cross-cultural, high tech/low tech moments. For all of the magic that digital information can spark, baking is still a granular, analog act. Quite simply, you may be able to span entire continents with a click of the button, but the world moves much slower when you're baking. 

It generated both minutes of drama and minutes of high comedy, but ultimately it made for a satisfying adventure that, to my best, I wanted to share with you. Obrigado and Merci to my baker brothers… and to all the folks on Facebook (and at Facebook) for contributing. 

 Photo by Cyril Zekser ©

11050699_10205420518745116_5037121008730148196_n

11018631_10152837483872637_7036310021643554208_n

And merci Danielle Michel for this photo!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

Rosetta Rolls

Rosetta Rolls

I can't deny being a little obsessive about "getting it right," at least with baking.  Take my pursuit of a perfect...

read more