We love to bake!
A few months back we were contacted by a Paris-based journalist for an interview on bakers. Johanne Courbatere De Gaudric had found me (Jeremy) via Jarkko Laine's online bread-zine about my micro baking at home. Between email and Skype, we managed to explore her...
Baker Ben Rogers captures a great insight on baking when he says; "make little changes as you do it." Perfection in baking can become an obsession. While the last bake was good, the next will be better, right? That's the hope? I thought of that in relation to a recent...
Candied zest is a delicious addition to most anything baked from stollen to panettone. Unfortunately, most people will buy rather than make it. I've been making my own now for some time, and recently I tried pomelo, the fruit that eats like a grapefruit. The zest? Oye...
The rabbis might call me "umvisndik" (yiddish) but my Jewish ancestry has not made me big on the religion, all to say I appreciate the holy days more for the cheerful spirit and the food than for the rules. Which given it's the Jewish New Years made me want to bake...
My brother Philippe asked me if I'd bake a cake for his wedding. As I had baked the cake for his first wedding (and was best man, too) it was a testament to my brother's faith in me. So of course I said "yes." We chose to make it a carrot cake in honor of our sister...
At work, I get a lot of requests for classic Americana diner cakes. They're difficult to translate to the French Pastry shop where our club usually orders, and I rarely have the time to prepare such cakes at work, myself. Truthfully, even with a crew of four cooks at...
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