Grissini are classic bread sticks. Years ago working as a cook at the Sony Club, we made them in-house. Actually the job was reserved for the intern cook. At the time, it seemed a torturous process, maybe because you had to get them done before lunch. Years later I...
Bread is often associated in religious themes of sharing. Pain de Lodève is one such bread, a namesake from the French village of Lodève in the region of Occitaine. The unique story of the town's patron saint are woven into the vocabulary of...
With the coronavirus making subway rides too dangerous, I spent the first week of the pandemic’s emergence cycling to work from home. Fast forward a week, and now work has been shut down. Welcome to our world of snake oil merchants, the same spirit that stole...
While trying out a sourdough brioche for work, I was having hard time figuring out the amount of dough relative to the size of one of my loaf pans. It’s never easy, but the photos below capture some of the problem and the solution.
Laurent L’Hénaff is a baker who switched from his career as an IT engineer to working in front of an oven. Like his pal Thierry Delabre, who also started baking as a hobby, Laurent is from Brittany with an inspiring website and Facebook presence. I...
