An Artisan Bread Manifesto

Behold, this loaf, the staff of life!

It is beautiful to look at, chestnut-coloured, with a patina of flour on its expanse of crust, dark brown with a bit of char along its scoring lines.

Breathe it in deeply! Close your eyes. It transports you! The aroma is intoxicating, earthy, buttery, and exotic.

Glorious to taste, the crunch of crust, creaminess of crumb, a dense chew with darker notes, the subtle hint of wheat, grass, malt.… Continue reading

An Arizona Baker Bakes Bread with the Flour of his Ancestors

Ah, Saturday mornings!

A sleep-deprived baker who’s worked through a Thursday and well into Friday afternoon needs a Saturday morning! A luxurious lie-in, a delicious pour-over coffee and a slice of Happy Monk rye bread for breakfast!

It’s also a time to get caught up, a time for inspiration for the next week.

This Saturday morning, I got around to reading a New York Times article sent to me by an observant customer.… Continue reading