When it came to my baking mentor and friend, Thierry’s formulas were often difficult to execute. But they have always proved well worth the challenge. My image of him in the kitchen is of a man tinkering and changing numbers on huge boards marked up with...
Two summers ago I met Pierre Ragot at his boulangerie in Marseille. I’d heard of him through our common friend Thierry Delabre. While I tried to speak some French, he joked about my lack of linguistic skill, simultaneously sharing his plans...
Below is a recipe worth sharing from Facebook's Bro Members Group, the love child of Thierry Delabre. This recipe is from Ugo Perret-gallix a Chef de Cuisine and baker working in Tokyo, someone who has made me a fan. This particular formula caught my...
Adapting recipes to sourdough, I came upon this for a classic baguette Viennoise. It's a breakfast bread or savory-filled roll you can find at boulangeries and cafes in France. It's a butter enriched and soft crumb sweet bread, but fill it with ham and...
Tourte Auvergnat is a classic French rye that resembles the landscape of its namesake region, an area of dormant volcanoes and mountains The distinctive look of its darkened crust and moist rye crumb are welcome geography for butter. This loaf has many...
