I’m Opening a New Bakery (Stand)!
Come see me at the Kingfield Farmers Market this Sunday the 27th – I’ll be selling breads and breakfast pastries under my own banner – Sun Street Breads!
Like most bakers, I’ve imagined opening my own bakery. But now is not the time, for all sorts of reasons. Mainly because my [...]
I recently read a post on Chowhound where someone complained that a very favorite restaurant of ours does not serve warm bread. As a bread baker, this makes me crazy.
Of course, warm bread is a basic pleasure shared by a huge group of people. But too often bread is served warm to cover up [...]
I’ve got a couple of pie classes at Turtle Bread coming up and I’ve been making more crusts than you can shake a tapered French pin at. There’s this terror about pie crusts – and I feel it too. But it comes down to confidence, that’s it. I swear, if you embark on your first [...]
I am forever pizza-questing and I’ve eaten some really good ones in the last couple of years. The local fave is Black Sheep – I know, you think it’s over-rated. But that’s the beauty (and curse) of pizza – like chocolate chip cookies and brownies, we will never agree on what’s right.
A couple [...]
I just got back from a trip to San Francisco – I was a scout for the first of two “draft classes” for the Bread Bakers Guild of America, looking for the top bread talent in the country to compete for a spot at the Coupe du Monde de la Boulangerie 2012. The class was [...]
On Sunday my daughter and I went to a Slow Food event down in Lake City. We visited Ralph Lentz – a grass farmer, soils scientist and cattle man. He has a herd of lovely cows, eating a well-tended selection of grass and legumes, and he read a poem to us from a 1946 farming [...]
While Shefzilla’s on the topic of words we don’t like, I’m going to chime in with “passion.” That word drives me bananas because every wannabe baker I meet is “passionate about great bread.”
That’s great. I am too. I love to eat it, I love to read about it and think about it. But more to [...]
A few weeks ago I was in Ashland, OR, teaching some bread classes at my friend Michelle’s bakery. I stayed at her house, and had the best breakfast ever – spam musubi.
What is that? It’s fried slices of spam, white rice, all wrapped in nori – it’s delicious and I want it every day. My [...]
A frequently discussed topic among professional bakers is Sharing Formulas. This is a tricky topic – do you freely give away your hours and weeks and months of hard work? Or do you keep the information top secret?
At this point, I fall firmly on the “give it away” side of the fence. I always say [...]
While dining on a delicious meal at Heidi’s last week, I overheard a
gentleman seated across from us saying “fermentation.” Immediately my
ears perked up because I thought hey – those guys are talking about
bread! Maybe even my bread! (We make the bread for Heidi’s.) I was so
pleased – the avid foodists are dissecting the wonderful mysteries [...]
Recent Comments