This past week I joined a Sullivan Street Bakery event. Hosted by Gustiamo, it was created to introduce flour from Filippo Drago. The event celebrated dough, and bread making. It also included lots of conversation amongst aficionados of good bread. Thanks to all, including James Lahey, Renato Flaborea, Valerio Gottage and the Gustiamo team!
IMG_5688 from Jeremy Shapiro on Vimeo.
James style. from Jeremy Shapiro on Vimeo.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Perfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And...
Blogging bakers Andrew Janjigian and Ian Lowe recently published a fabulous interview on sweet starters. They always...
Years ago, I heard about a Sicilian miller Filippo Drago using ancient grains to produce world class flour that...
0 Comments