Boulanger itinérant / Baker on the Go
From the monthly archives:
I did The Baker’s Brunch workshop at Les Touilleurs on Tuesday and Wednesday nights. What a treat! It’s gotta be one of the nicest kitchens to work in, and the participants were quite a wonderful bunch.
As usual, François Longpré was a generous and gracious host. The workshop menu included english muffins, rustic buns, Boston brown bread and a couple of other goodies.
The fun and friendly group from my brunch workshop on Wednesday night.
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Fun, fun, fun!
Julian Armstrong’s article was in today’s paper:
http://www.canada.com/montrealgazette/news/arts/story.html?id=149b03a2-8fce-47d4-8945-adf0b755f6c5
Hope you like it!
Cheers,
Marc
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The recipe I submitted to Bakers Journal magazine was published in a supplement called the Bakers Journal Recipe Collection 2008 – Baking Across Canada. Needless to say, I am very pleased. Bakers Journal is a national magazine that covers all kinds of baking activities from small scale bakeries to large producers of baked goods. It’s an honour to be included.
I submitted a recipe for Roasted Tomato Bread. Mmmmm, delicious!
I’ll post the recipe, as it appeared (probably in pdf. format) very soon so keep checking in or subscribe.
Cheers,
Marc
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I had the pleasure of meeting Julian Armstrong from the Montreal Gazette a couple of days ago. She came over with a photographer, Natasha Fillion, for an interview and to take some photos of me making bread at home. Good times! Julian was preparing her yearly list of Montreal-area cooking schools and classes for publication on September 17th. (Stay tuned, I’ll post a link once it’s available.)
That morning, I had made three Boston brown breads, a loaf of NKB (no-knead bread) and a bunch of little rustic buns. When the ladies arrived, I made us some espresso then we got to work. I started weighing up, Julian started asking questions. I started mixing and kneading, Natasha started snapping shots. We talked about the Slow Food movement, the Montreal baking scene, the Bread Bakers Guild of America, Red Fife wheat, bread machines, butter versus margarine – we were all over the place, it was great.
We cut into the NKB first of course, Julian was intrigued, she hadn’t tried this bread yet. It didn’t disappoint. With a generous spread of butter, wow! She loved it. Natasha, meanwhile was very curious about the Boston brown bread. Again, butter made its way onto the slices…Delicious! She loved it. In fact, they both left for home with their own Boston bread.
For the pictures, I made a dough with white flour (Moulin Abenakis all-purpose) and whole wheat flour (Speerville Mills Red Fife organic wheat). A nice and sticky one, probably not the ideal dough texture to reassure people that bread is easy to make but hey, I’m sure it’s gonna look cool in the photos.
The Gazette feature that will come out of this should be good for business, I hope. I’m looking forward to doing more workshops with folks in their kitchens and hearing their bread stories.
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Well, summer’s almost over and I’m looking forward to the fresher weather for more home bread baking. My 8-week run at the Académie Culinaire was a resounding success and I hope to do more workshops with kids in the future. In the meantime, I’m testing recipes and working on a couple of interesting projects (more on those later, once they’re a little more concrete…).
Also, the response has been positive for the Baking Bread at Home -The Basics workshop. Folks are enjoying it and I’m having a blast meeting people and baking with them in their kitchens.
I’ll be posting updates a little more regurlarly so please check in every once in a while.
À bientôt,
Marc
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