Hearing that Sicilian miller Filippo Drago and his buddy Renato Flaborea were hanging out at at New York's Gustiamo, I decided to head down to hear their take on ancient grains. They have been traveling America's Eastern seaboard on an education tour. Well, they...
Visting my brother in California, my first stop was to baker Pascal Rigo's La Boulagerie de San Francisco. Actually, I had initially tried Chad Robertson's Tartine, but it was closed for a staff party. Interesting aside about Pascal Rigo; a few years...
Visiting Switzerland to see my sister for a few weeks, one day we drove to Freiburg, Germany. The purpose was to visit Michael Schulze, the terrific head baker at Bäckerei Pfeilfe, which is actually a collection of 10 local bakeries. Check him out on Instagram. Here...
Steve Horton is a Minnesota-based baker and miller. His company Baker's Field mills locally-produced grains. In addition, he runs a bakery using his own flour. His flour isn't cheap but I splurged on three 4 lbs-pound bags. Wow, it was worth it, given it...
For me, Carlo Di Cristo is the bread baker version of a Rorschach test. Looking at his baking opens up my imagination while testing my sense of what's possible. This Italian wizard from Napoli's SoulCrumbs cafe caught my attention with the holey-art he creates in...
Robert Segovia-Welsh and me are very different guys. He lives in the ancient woods of North Carolina. I live in an ancient apartment building in central Queens. He plays the banjo. I play poker. He's a dad with kids. Me and my wife, we have cats. He runs his own...
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