Asked what it takes to be a great baker, Jean-Luc Poujauran (himself at the top of the baking chain) reportedly answered “Il faut être grand, fort, et bête.” Translation? You must be big, strong and stupid. So goes the story, as told by another great baker, Ian Lowe....
I first met baker Sara Owens through my blog. Since both of us live in New York City, she invited me over one afternoon to her apartment to join her in baking some sourdough loaves. I still remember that conversation. I also remember how it seemed her own...
St. Honore is the signature loaf I was gifted when at Pierre Ragot's boulangerie Maison St. Honore in Marseille. It's basically a campagne style bread, with wheat and rye. Going through some bread notes I found some that fit the character of St. Honore style, I mixed...
What made Lyon special was there was real bread, freshly baked and delicious. One in fact was Boulangerie Pozzoli, which my chef Jean Michel Bergounoux told me about years ago. And in the old quarter of town across the river, Boulangerie du Palais, has a constant line...
August is the month when I travel worldwide to seek out bakers and chefs. Unfortunately, like me, a lot of them are out traveling on their vacation, as well. Lucky for me, Marseille's Maison St. Honoré, I found baker Pierre Ragot hard at work. He kindly welcomed me...
Last year while visiting Paris, I got to hang out with my talented friend Thierry Delabre in his bakery. Watching him work, he seemed preoccupied about volume and the quality of his bakes. Since that visit I have been enjoying his Facebook posts of glorious...
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