Boulanger itinérant / Baker on the Go

Hey there, I thought I would share some thoughts…. Just read Mission Street Food book and got totally inspired and motivated! So happy to be baking and cooking, thrilled about local food and products, considering doing something to give back to the community and neighbourhood I love so much. Getting excited again about Red Fife [...]

I haven’t been very busy with any bread classes or workshops … it looks like folks don’t want to learn to bake bread at home in the hot summer months. But that hasn’t stopped me from havin’ fun! I did some barbecue and fire pit pizza tests at a friend’s cottage and I made beer [...]

All right, hows about a little update… it’s been a little too long since my last post. Wow! What a couple of months it’s been! First off, the big news… I’ve been named sous chef at Olive+Gourmando. How exciting! I guess I’ll be sticking around after all… just kidding! I love that place! I get [...]

So you’re gonna make bread—What will you use to make it rise? Wild yeast or commercially produced dried yeast? Many bakers have a clear preference and feel quite strongly about it. The bread baking world, like cooking in general, is rife with many beliefs, traditions, habits, and the line dividing them all is quite thin. [...]