Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
A Stir The Pots Post
Pain, photo for Saturday
Find More
Follow Us
Feel free to follow us on social media for the latest news and more inspiration.
Related Content
read more
Rosetta Rolls
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
Philip Agnew
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and...
Jiffy Baguettes
Recently I made what author/baker Martin Philip calls "jiffy baguette." It's a classic yeasted baguette, something...
lecker!
Herr Süpke, need to work with you!
Any spots there at your backerei?
Maybe a stage one august??
Danke Sehr Meister!
Jeremy,
That bread looks amazing. The deep colour, the extreme amount of Maillard is incredible. You may be a chef in our profane earthly existance, but your soul is that of a bread baker.
Long may you burn!
-David
David,
though we haven’t met, feels like I’ve known you a hell of a long time, thanks! I’m a frustrated chef wannabe baker!! Yes it’s true!
Jeremy