I first heard about Stefano Manfredi from a friend living in Australia. An Italian-born chef and baker now living in Australia publishes great posts on Instagram. So I invited him for an interview to share stories about his Italian origins,...
The term a "bakers dozen" was designed to safe guard baker weights and measures when things were once closely regulated. Examining a Youtube video for home styled croissants, I remembered one of my early bread teachers describing how smaller formulations...
Being a city gardener means hanging pots on the railing of my fire escape. My acreage is small so my crops consist of mostly of herbs and lettuces. While in isolation, I’ve become a better farmer, too. In spite of soaring temperatures and squirrel attacks, I...
A friend recently introduced me to Chef Stefano Manfredi. He’s an Australian chef whose family was originally from Lombardy. Not only is he a great chef and author, he’s a pizzaiolo, too. Curiosity led me to order several of his books. One particular...
Tourte Auvergnate is a classic French rye that resembles the landscape of its namesake region, an area of dormant volcanoes and mountains The distinctive look of its darkened crust and moist rye crumb are welcome geography for butter. This loaf has many different...
