Antonio Cepas Alonso is a great baker in Toledo (Spain, not Ohio) working at Benipan. Just a few months ago he took a bread I adapted, a pumpernickel and he made his even more remarkable. So one day my sourdough was quite active and I made his nut and seed loaf...
While Spain's restaurant bread didn't impress me on my last visit, two bread areas stood out; Javier Marca's wonderful artisan loaves and those found at San Sebastian's The Loaf, where the baking is directed by Dan Lepard and his team....
Bread is a silent sirenity, especially late baking in dimmly lit kitchen. I spent such an evening recently, baking a loaf, the formula of which I'd found on the Facebook page of Antonio Cepas Alonso, a baker from Toledo, Spain. I had spent a full day at work in...
Guess what. Halloween is a South American creation that dates back to ancient traditions to connect us with the dead. Is that true? I don't have a clue but Mexico's Day of the Dead sounds cooler than Halloween. Plus, the holiday makes me think of a traditional...
Not too long ago, I first started noticing hits from La Memoria de pan, Te quedas cenar and El foro de pan. All coming from Spain, so I wondered who was behind all this wonderful bread blogging. Shortly after I became a member of El foro de pan,...
