If I had to pick—and please don’t make me—the days I get to share my love of all things baking—the ovens, the mill, the mixers, sourdough culture, the history of grain, and the place bread and bakers reside in the cultural fabric of communities around the world, and yes, even firewood—with kids of all ages […]
A bakery favorite vegetarian open face toast that sings of summer – while being loyal to ingredients widely available all winter. We call these “Bánh Mi Tartine” in the bakery, but read the backstory below for the details Every Friday for the past fifteen or so years, we’ve shared “Family meal” in the bakery. It […]
A dazzling winter salad Some argue that the impossibility of growing fresh things in the dead of winter means we shouldn’t eat salads this time of year. I wholeheartedly agree that slices of tomato and cucumber are best left to peak summer, but the perfect balance found here of sweet and bitter, soft and crunchy, […]
Really good stock with Really good toast Alright alright, so I didn’t have a great title for this one, or a great photo, nor is this really a recipe, but with half of everyone I know fighting off a sniffle right now, (winter came in with a roar this week!) this is my #1 recommended […]
Breakfast Strata Even the most voracious bread consumers among us end up with a stale heel or two of bread from time to time, and a recipe like this turns a bag full of stale heels or slices, into a satisfying, healthy meal that no one would ever guess began with what many would toss […]
Shakshuka Shakshuka is about the tastiest, brightest, warming food that you’ve likely never made. It also eats equally well as a brunch, lunch or dinner. What is it? it’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and a touch of chili. First you make the sauce, which […]
A simple but delicious Peach, Blueberry Cobbler Cobbler and crisp can be contentious terms, or so I’ve heard from an employee who grew up in Texas and has an entirely different definition for both, but this is a pretty traditional New England style cobbler in that the fruit is on the bottom, and a cake […]
This way to Pan Toast heaven For some of the least fussy, most satisfying meals – breakfast, lunch, dinner, (or brunch for that matter) begin with warm, crunchy, toasty pieces of pan toast. It’s without a doubt my favorite gateway to quick, summer meal bliss. Making toppings from scratch can be as simple as a […]
Rhubarb Galette w/ house milled Spelt Flour Crust adapted from: “Sister Pie” by Lisa Ludwinski (the best pie book EVER!) Preheat oven to 400 degrees Serves 4-6 Ingredients Crust with house milled Whole Spelt: 1 1/2 cups whole spelt flour 1 cup all purpose flour 2 sticks cubed unsalted butter 2 tsp granulated sugar 1 […]
Pizza Night at Home Ingredients Crust If you make your own, just be sure to do so long enough in advance for it to be really good and ready! Extra flour or olive oil A recent revelation has been to cook pizza on oiled parchment. Below is instruction for a more traditional, flour tossed crust, […]
