Wordloaf is a weekly email letter published by baker and writer Andrew Janjigian. It’s always packed with great information. I recently tried one of his recipes from an article for a “loaf classic”. It’s designed from one recipe that uses...
It’s always one of my dreams to enjoy real world meetings with people whom we have interviewed on our blog. Last week surfing Instagram, I noticed that bread baker Fulvio Marino was visiting New York City. Among his reasons for visiting NYC was to give...
Store bought snack food have been on my radar for sometime, reminding me of my childhood where processed foods, were a no-no. Anytime I’d sneak a taste, it was sinful bliss. One in particular was Suzy Q’s, a chocolate cake sandwiched with sweet white...
White pan sandwich loaf are the quintessential American breads. From starting as high intensity factory-whipped doughs all the way to arriving in plastic bags to your table, it’s a wonder how it’s done. In France, such breads are called “pain de...
In one of my early gigs as a chef, I worked at a hotel. During that job, I volunteered to train as a pastry cook, mainly to liberate myself from being a breakfast cook. Long and short of it, I loved making tarts but pastry chefs are a different sort of creature. My...
