Our Favorite

Bakeries

John Downes #repost

John Downes #repost

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...

read more
Dan Lepard #repost

Dan Lepard #repost

Dan Lepard's book, The Handmade Loaf, has been seminal in guiding me on everything from sour dough fermentation to shaping and baking all sorts of breads. Early when we launched Stir the Pots, I invited him for an interview.  Dan was kind enough to oblige us. The...

read more

Baked

Many years ago I had a chance to exchange labor for learning at Bouley Bakery. Fridays I would leave my regular job and then spend the next 10 hours working Bouley's graveyard shift baking bread. I can't remember the name of "the boulanger." What I...

read more

Olive et Gourmando

Here's one of the marvelous spots from my visit to Montreal. Besides enjoying a great meal, I met former-CIA analyst and current MSNBC commentator Malcolm Nance, who was also enjoying its food. Great place I had visited previously and had to return. Someday maybe...

read more

St. Honore My Way

St. Honore is the signature loaf I was gifted when at Pierre Ragot's boulangerie Maison St. Honore in Marseille. It's basically a campagne style bread, with wheat and rye. Going through some bread notes I found some that fit the character of St. Honore style, I mixed...

read more

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.