Johanna Kindvall is a cook and professional illustrator who explores the world of food (from breads to pickling) as well as pattern design. Originally from Sweden, Johanna's food interests focus primarily on Nordic cuisine. Johanna has both written and illustrated...
Behind the bread and pastry at Foorn in Naples is Carlo Di Cristo, a former University professor of Neuroscience struck by the world of wild yeast. He shared with us his story behind bread baking and his roots from Naples. Originally it was his Soul Crumbs project....
Ian Lowe is a transplanted bread baker from Texas living in Tasmania. I first heard about him from fellow bakers and on The Fresh Loaf website using the pen name Ars Pistorica. Though we've yet to meet, I always enjoyed watching his Instagram account, with shares in...
Amy Scherber has over spent three decades honing her expertise in baking, bread, and running a food business. I have followed her for years. In fact, as we published here, she was a genuine muse for me. Back when I had a bit more time on my hands, I volunteered...
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...
Twelve years ago at the end of August, a storm moved up the east-coast seaboard from the West Indies, battering New York City. Hurricane Irene swept through the city on a weekend when I was registered for a workshop with baker Gregoire Michaud. While it flooded the...
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