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...
Last year while visiting Paris, I got to hang out with my talented friend Thierry Delabre in his bakery. Watching him work, he seemed preoccupied about volume and the quality of his bakes. Since that visit I have been enjoying his Facebook posts of glorious...
Taking Thanksgiving to visit Paris, I fulfilled a dream, visiting my hero Thierry Delabre’s Panadero Clandestino. Getting to his shop, I tried to capture a photo of him through the window. It didn’t work. So I went in to say hello. We actually first met...
Facebook Groups may never offer an alternative to a real kitchen, but recently I had the chance to use this 21st century technology platform for a pan-ocean collaboration. Working with Thierry Delabre in Paris and Marcos Cerutti in Rio de Janeiro, it allowed the three...
“La Fanette” is a bread I’ve made with and without success. This time I made what Thierry Delabre calls his “hobby levain,” a firm starter at 50% hydration, all kamut rather then wheat. The spelt I used was whole grain, no white sifted...
