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...
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...
What made Lyon special was there was real bread, freshly baked and delicious. One in fact was Boulangerie Pozzoli, which my chef Jean Michel Bergounoux told me about years ago. And in the old quarter of town across the river, Boulangerie du Palais, has a constant line...
August is the month when I travel worldwide to seek out bakers and chefs. Unfortunately, like me, a lot of them are out traveling on their vacation, as well. Lucky for me, Marseille’s Maison St. Honoré, I found baker Pierre Ragot hard at work. He kindly welcomed...
