March 9 at Mezza Luna for a Baker’s Brunch class. Contact them soon!
Dates to be announced soon for some more bread and pizza fun at Les Touilleurs. Stay tuned.
Come by Le Pain dans les voiles for our Saturday test breads. Well most Saturdays…
This week we made some wicked corn bread featuring my favourite ingredient these days… Société Orignal Wapsee corn flour. Lovely and delicious. I think this bread will be a keeper. Fabien and I made them in the classic baguette épi shape. Fabien Demandolx, Julien Roy and I have been having lots of fun working together in the past several months. PDLV has been a good place for me for testing and discovery.
And speaking of testing, I had a blast a couple of weeks ago when I was invited to test a bunch of corn flours for Société Orignal. Hours of tasty fun! Some days I wish I could just work in some sort of bread and food lab!
And as usual, I’m available for private home bread baking classes. Click on the tab at the top of the page for a little more info.