Carbon vegetal is an emerging trend – coal transformed into nurturance. I had originally thought of using squid ink to create a sandwich bread for seafood sandwiches (Italian tuna). But then looking around, I used some “bamboo carbon powder” found...
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...
A few of my baker friends have been asking me how I get “the boom” in my panettone, namely its fluffy strands and consistency. Honestly, for me it’s been a matter of experimentation. Where I’ve found success is focusing on the...
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...
It’s autumn, reminding me that rye is a flavor tailored for cooler weather and the warm sensuality of charcuterie! Wanting a fresh loaf to enjoy at home, I put together this bread with inspiration from a German book given to me years ago by my father’s...
