Visiting Switzerland years ago, Basel's bakery Zoller brothuus was a place that inspired me. Now gone, I recently longed for their chewy, seeded twists called Chnuspi. Originally yeasted, I made a batch from sourdough, and borrowed shaping techniques borrowed from both Bouley Bakery and Amy's Bread, where I'd done some short stages way back.
Eric Girerd #repost
My friend Eric Girerd a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007, he's been...
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