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Sourdough Croissants

Sourdough Croissants

I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery soul. Their proud but simple elegance. Their mythic past of creation among Viennese bakers hiding in the cellars as the city was sacked by the Turks -...

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Panettone Sourdough

Panettone Sourdough

    Over the New Year holidays I had time to bake with panettone sourdough. Using a three-time refreshed starter (along with three one-hour intervals between each) resulted in dough that was just the right texture and sweetness, at least for me. My last...

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New Jersey Food Baptism

New Jersey Food Baptism

I recently visited my brother and his wife who are living in New Jersey's Pine Barrens. The first thing I learned was locals referred to outsiders like me as a Benny, whereas they identify as Shoobis. Other education included an introduction to their subtle...

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Wolfgang Süpke #repost

Wolfgang Süpke #repost

When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts from his blog - Bäcker Süpke  - or more recently on his instagram, where he details current baking with his son Paul. He's a terrific baker with deep...

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Eric Girerd #repost

Eric Girerd #repost

My friend Eric Girerd is a sixth generation chocolatier who we first interviewed on Stir The Pots  in 2007. He's been my "go to" for any big event at my job for any event from Christmas to big parties and special affairs. In fact he's taken over the making of our...

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