Pain Baloise (Baseler brot) comes from my sister's region of Switzerland. While visiting her a few summer's ago, I enjoyed a loaf baked by our friend Daniel. It's made with a half-white flour known as "Bise" Feeling nostalgic, I adapted this loaf from the Richemont bread book. It's great with cheese, toasted or slathered with butter!
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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