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Falling in Love with Bread

I saw this image on the Twitter social media app a few weeks ago.

Yes, I admit I look on Twitter occasionally and sometimes find something worthwhile.

Francine Van Hove

Such as this picture by the French painter Francine van Hove.1 I was drawn to the buttered toast and a dreamy woman spreading a beautiful berry jam over it. It’s almost dream-like in its stillness and sensuousness.

It was the luscious jam and toast that first caught my attention. But as I studied the image, I realized the woman’s face and her relationship to the bread told a story. The painting had a classical feel, like something by Rembrandt or Vermeer, coloured by gentle lighting, ivory skin tone, and the subtle colours of her cheekbone, lips and ear.

Telling a story

She’s unclothed, as far as we can tell. She focuses on the toast and jam, contrasting with her translucent skin. The fingers of her hands holding the spoon and toast are relaxed. The jam draws my attention. I can taste the rich sweetness.

I like the way the woman holds the bread up as she applies the jam as if looking into the eyes of a lover, taking the full measure of its being, its personality.

The painting is titled “Craquante,” meaning “crispy.” Flavour and texture. In the realm of the senses.

We eat a lot of bread in our house. On bread day, as the freshly baked loaves emerge from the oven and pile up on the kitchen counter, I love to sample a slice or two. It’s a brief respite from the business of the morning, packaging and organizing the bread for delivery.

Love at first taste

I love making the first slice into a loaf and then lifting it to my nose to take in its aroma. It’s still a little warm, and the crumb’s humidity carries the smell deeply into my nose. I like the bread’s yeastiness, the distinct smell of the grains I’ve used, and any other additions. Nuts and seeds, for example, impart quite a different aroma than a straight loaf of sourdough bread.

Most often, my first taste is a bite of the bread unadorned. No butter or jam in that initial experience. 2 Those first few bites are of the raw bread, the crust and the crumb alone.

I love searching for the loaf’s essence, built on the flavours of the ingredients: sourdough, flour, salt, sweetness and moistness.

It’s a beautiful moment, getting to know the bread in its most elemental state.

Bread day

I’m joined most bread mornings by my good friend, Davy Rippner, an indispensable partner who helps me stay focused on the details. He packages bread and holds the oven door open as I load loaves and pull them out. He helps keep track of the baking times and keeps the oven warm.

Davy’s first bread taste is usually a toasted slice with a schmear of butter. Jennifer enjoys her first mouthfuls toasted with butter and honey. There is also coffee and music and much conversation while the flavours and smells take shape in our senses.

The kitchen is dusty, and the counters are piled with bags, lists, and baskets. A cutting board and bread knife take up a lot of space, and crumbs are everywhere, with open jars of honey and jam and a big tub of butter.

And once we’ve sensed a personality or established a relationship with the bread, we might venture a few remarks: “Can you taste the molasses?” “Is the crumb a little dry?” “What would you serve this with?”

Taking the full measure of the bread

The questions are only half-answered, mostly. Time moves quickly on bread day, customers will soon call for their bread, and it’s time to return to work.

Tasting the bread — or taking its full measure — happens over time. I may not sense the molasses until the next day, for example, when the bread has cooled and dried a little. But we’ve opened a few doors and learned about the latest bread, this week’s “Baker’s Choice.”

I may soon prefer the bread toasted with butter. Peanut butter is a favourite condiment, sometimes a dollop of Seville Orange Marmalade. The Salish Sourdough sometimes likes to be fried with Extra Virgin Olive Oil. A tiny sprinkle of flaky Maldon salt. I dream of the great sandwiches it will make and the soup that will accompany it.

Taking the full measure of a loaf is a bit of a journey. Sometimes we need time to know it well. Some loaves may not be our best friends and we may withhold comments for fear of hurting their feelings. We respond to bread in the same way we do to people.

Time will tell

As bakers and consumers, we search for the ideal bread experience and probe each loaf’s strengths and weaknesses. And in the case of the woman in this image, “Craquante,” she’s mesmerized by the bread she holds, painting it with jam and butter. Dressing it in clothes she loves, the flavours she wants to taste.

How far will the relationship go? How long will it last?

Time will tell.


HAPPY MONK BLOG: An Approachable Manifesto: A loaf designed for the grocery shelf, but with honest-to-goodness artisan credentials. (May 24, 2023) [ See LinkTree in Proifile ]

HAPPY MONK BLOG: An Approachable Manifesto: A loaf designed for the grocery shelf, but with honest-to-goodness artisan credentials. (May 24, 2023) [ See LinkTree in Proifile ] ...

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Morning coffee ritual, Saturday morning. Drinking Moving Coffee, eating Happy Monk Sprouted Einkorn Sourdough bread, and spending a lot of time setting up this photo. Thanks for the coffee tip, @jomosenpai, it’s really good!
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#coffeelover #coffee #pourovercoffee #pourover #coffeetime #coffeelover  #coffeecoffeecoffee #ceramiccoffeecup #ceramiccoffeemug #coffeeaddict #einkornsourdough #einkornbread #einkornsourdoughbread #einkornbaking

Morning coffee ritual, Saturday morning. Drinking Moving Coffee, eating Happy Monk Sprouted Einkorn Sourdough bread, and spending a lot of time setting up this photo. Thanks for the coffee tip, @jomosenpai, it’s really good!
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#coffeelover #coffee #pourovercoffee #pourover #coffeetime #coffeelover #coffeecoffeecoffee #ceramiccoffeecup #ceramiccoffeemug #coffeeaddict #einkornsourdough #einkornbread #einkornsourdoughbread #einkornbaking
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It’s been a long time since I baked with Einkorn flour, the most ancient of the ancient grains. It’s called “Farro Piccolo” in Italian, or ‘little farro’. A later variety of Einkorn is called “Farro Grande” (large farro)… otherwise known as Spelt. (Einkorn left, Spelt right) Here endeth the lesson. 
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#einkorn #einkorngrain #einkornbread #einkornbaking #tasteofeinkorn #spelt #speltgrain #speltflour #ancientgrain #ancientgrains #ancientgrainbaking #ancientgrainflours

It’s been a long time since I baked with Einkorn flour, the most ancient of the ancient grains. It’s called “Farro Piccolo” in Italian, or ‘little farro’. A later variety of Einkorn is called “Farro Grande” (large farro)… otherwise known as Spelt. (Einkorn left, Spelt right) Here endeth the lesson.

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#einkorn #einkorngrain #einkornbread #einkornbaking #tasteofeinkorn #spelt #speltgrain #speltflour #ancientgrain #ancientgrains #ancientgrainbaking #ancientgrainflours
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Latest Happy Monk Blog: Bread from the ashes of Pompeii - April 19, 2023 🍞 [ See LinkTree in Profile ]

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Happy Monk Tidings - April 5, 2023 🍞 - BAKER'S CHOICE: Hot Cross Buns; BLOG: Falling in Love With Bread; ANNOUNCEMENT: Next Week Bread Day is on Wednesday, April 12; ALSO: Come see the Happy Monk Bread Oven this coming Sunday, April 9; [ See LinkTree in Profile ]

Happy Monk Tidings - April 5, 2023 🍞 - BAKER`S CHOICE: Hot Cross Buns; BLOG: Falling in Love With Bread; ANNOUNCEMENT: Next Week Bread Day is on Wednesday, April 12; ALSO: Come see the Happy Monk Bread Oven this coming Sunday, April 9; [ See LinkTree in Profile ] ...

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Happy Monk Tidings - March 29, 2023 🍞 - BAKERS CHOICE: Whole Spelt and Maple Pan Loaf; BLOG: Spring: Two Ways of Seeing - [ See LinkTree in Profile ]

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Happy Monk Tidings - March 22, 2023 🍞 - BAKER'S CHOICE: Birdseed Bread; BLOG: Couldn't We Enjoy Winter a Little Longer? EXTRA: "Haulout" A film about walruses on brink. [ See LinkTree in Profile ]

Happy Monk Tidings - March 22, 2023 🍞 - BAKER`S CHOICE: Birdseed Bread; BLOG: Couldn`t We Enjoy Winter a Little Longer? EXTRA: "Haulout" A film about walruses on brink. [ See LinkTree in Profile ] ...

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Happy Monk Tidings - March 15, 2023 🍞 - Greetings! This week's BAKER'S CHOICE: Anadama Bread; BLOG: The Enduring Promise of Bread Machines ~ [ See LinkTree in Profile ]

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Happy Monk Tidings - March 8, 2023 🍞 - BLOG: The Scent of Wood; BAKER'S CHOICE: Honey and Oat Porridge - [See LinkTree in Profile ]

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Happy Monk Tidings - February 22, 2023 🍞 - BAKER'S CHOICE: Sprouted Rye and Seed Bread; BLOG: The Shipping Forecast on BBC 4; SPECIAL ANNOUNCEMENT: No bread next week! https://mailchi.mp/4ea4d30316bb/happy_monk_tidings_feb22_2023

Happy Monk Tidings - February 22, 2023 🍞 - BAKER`S CHOICE: Sprouted Rye and Seed Bread; BLOG: The Shipping Forecast on BBC 4; SPECIAL ANNOUNCEMENT: No bread next week! https://mailchi.mp/4ea4d30316bb/happy_monk_tidings_feb22_2023 ...

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Happy Monk Tidings - February 15, 2023 🍞 - BAKER'S CHOICE: Cinnamon-Raisin Sourdough; BLOG: The Magic of the Grouse; VIDEO: How Bread Was Made in 1962; FINAL REMINDER: New Delivery Times/Prices - [Campaign URL]

Happy Monk Tidings - February 15, 2023 🍞 - BAKER`S CHOICE: Cinnamon-Raisin Sourdough; BLOG: The Magic of the Grouse; VIDEO: How Bread Was Made in 1962; FINAL REMINDER: New Delivery Times/Prices - [Campaign URL] ...

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Luminous bannetons.
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#woodfired #woodfiredoven  #woodfiredbaking #woodfiredbakery #woodfiredbread #earthoven #earthenoven #bannetons #banneton

Luminous bannetons.
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#woodfired #woodfiredoven #woodfiredbaking #woodfiredbakery #woodfiredbread #earthoven #earthenoven #bannetons #banneton
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Sesame Sourdough bowling alley. 
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#woodfired #woodfiredoven #coboven #Mildrith #Mildriththeoven #woodfiredovenbread #sourdough #sourdoughbread #bread #realbread #sesamesourdough #sesame #naturallyleavened #baker #bakery #bbga #artisanbread #breadhead #sourdough #sourdoughbread #penderisland #southpenderislands #southerngulfislandsbakers #southerngulfislandsbakeries #happymonkbaking #happymonkbakery #happymonkbakingcompany

Sesame Sourdough bowling alley.
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#woodfired #woodfiredoven #coboven #Mildrith #Mildriththeoven #woodfiredovenbread #sourdough #sourdoughbread #bread #realbread #sesamesourdough #sesame #naturallyleavened #baker #bakery #bbga #artisanbread #breadhead #sourdough #sourdoughbread #penderisland #southpenderislands #southerngulfislandsbakers #southerngulfislandsbakeries #happymonkbaking #happymonkbakery #happymonkbakingcompany
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Happy Monk Tidings - February 8, 2023 🍞 - Baker's Special: Spelt-Honey Sourdough; Happy Monk Blog: Into the Murk; REMINDER: New delivery hours and prices; [ See LinkTree in Profile ]

Happy Monk Tidings - February 8, 2023 🍞 - Baker`s Special: Spelt-Honey Sourdough; Happy Monk Blog: Into the Murk; REMINDER: New delivery hours and prices; [ See LinkTree in Profile ] ...

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Happy Monk Tidings - February 3, 2023 🍞 - HAPPY MONK BLOG: Save Something From The Time Where We Will Never Be Again; BAKER'S CHOICE: Sesame Sourdough; NOTE: New Delivery Times and New Prices [ See LinkTree in Profile ]

Happy Monk Tidings - February 3, 2023 🍞 - HAPPY MONK BLOG: Save Something From The Time Where We Will Never Be Again; BAKER`S CHOICE: Sesame Sourdough; NOTE: New Delivery Times and New Prices [ See LinkTree in Profile ] ...

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Happy Monk Tidings - December 14, 2022 🍞 - Baker's Choice: Fruit Sourdough Pan Loaf; Happy Monk Blog: The Year in Bread ... and Gratitude! [ See LinkTree in Profile ]

Happy Monk Tidings - December 14, 2022 🍞 - Baker`s Choice: Fruit Sourdough Pan Loaf; Happy Monk Blog: The Year in Bread ... and Gratitude! [ See LinkTree in Profile ] ...

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Happy Monk Tidings - December 7, 2022 🍞 - Baker's Choices: Fig and Fennel and Rye-Currants; BLOG: The Noble French Baguette; Last Bake next week! [ See LinkTree in Profile ]

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Happy Monk Tidings - November 30, 2022 🍞 - Bakers Choice: Cranberry-Pecan Sourdough; BLOG: Tassajara Wisdom/Perfect Loaf Mastery; REMINDER: Happy Monk holidays fast approaching! [ See LinkTree in Profile ]
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#theperfectloaf #perfectloaf #perfectloaf #maurizioleo #tassajarabreadbook #tassajarabread #tassajaracookbook

Happy Monk Tidings - November 30, 2022 🍞 - Bakers Choice: Cranberry-Pecan Sourdough; BLOG: Tassajara Wisdom/Perfect Loaf Mastery; REMINDER: Happy Monk holidays fast approaching! [ See LinkTree in Profile ]
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#theperfectloaf #perfectloaf #perfectloaf #maurizioleo #tassajarabreadbook #tassajarabread #tassajaracookbook
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Happy Monk Tidings - November 16, 2022 🍞 - BAKER'S CHOICE: Spelt & Toasted Buckwheat Sourdough; BLOG: Mysticism and Bob Dylan; Extra: Happy Monk Search [ See LinkTree in Profile ]

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Just rockin’ the Olive Sourdough at 4:30 a.m. in the morning. Into Mildrith’s fire they go!
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#woodfired #woodfiredoven #woodfiredovenbread #bread #realbread #naturallyleavened #baker #bakery #bakerslife #bbga #artisanbread #breadhead #breadmaking #breadmaking🍞 #sourdough #sourdoughbread #coboven #earthoven #earthenoven #olives #olivebread #olivesourdoughbread #penderisland #southpenderisland #happymonkbaking #happymonkbakery #happymonkbakingcompany #southerngulfislands #southerngulfislandsbakers #southerngulfislandsbakeries #penderisland

Just rockin’ the Olive Sourdough at 4:30 a.m. in the morning. Into Mildrith’s fire they go!
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#woodfired #woodfiredoven #woodfiredovenbread #bread #realbread #naturallyleavened #baker #bakery #bakerslife #bbga #artisanbread #breadhead #breadmaking #breadmaking🍞 #sourdough #sourdoughbread #coboven #earthoven #earthenoven #olives #olivebread #olivesourdoughbread #penderisland #southpenderisland #happymonkbaking #happymonkbakery #happymonkbakingcompany #southerngulfislands #southerngulfislandsbakers #southerngulfislandsbakeries #penderisland
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  1. Van Hove is a contemporary painter (born in 1942) who lives in Paris. A brief Wikipedia entry is online, but little else is written about her activities. You can find lots of her paintings on Google Images).

  2. I use the word “butter” in the generic sense. Jennifer and I are primarily vegan, or at least we prefer plant-based foods. So our “spread” is more accurately plant-based margarine.

1 thought on “Falling in Love with Bread

  1. David, your writing is a delight to read! Than you for entertaining us with the written word. ❤️.

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