Perfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And while social media offer oceans of bread baking photos and formulas, even at their most simple they can be tough to replicate when baked in your own...
John Downes can be considered the father of the Australian sourdough bread movement. I was introduced to him by bakers Graham Prichard and Dan Lepard. Downes has published multiple articles and books, celebrating food and baking history, as well as culture. It’s an...
New Zealand-born Peter Gordon was the co-owner and head chef of London’s Providores and Tapa Room. The BBC once described him as “the leading light of the Antipodean fusion-style of cookery,” a British way of describing folks from Australia and New...
For me, Dieter Schorner signified a past that was distant but so relevant to anyone running a restaurant. Originally from Bavaria, Dieter baked pastries for everyone from plebians (like me) to high-and-mighty figures such as Jacqueline Onassis and Henry Kissinger. ...
This is an interview Stir the Pots did in 2006, not long after we started out. At the time, Brad Farmerie was making a name as the force guiding the food at the terrific New York City restaurant Public. Now years later, Brad is working in London, helping lead one of...
