In February, I purchased four 10 kg bags of “fine grey sea salt” for Happy Monk bread production. That’s eighty-eight pounds of beautiful salt harvested off the west coast of France.
Don’t worry. Your Happy Monk loaves aren’t going to get saltier. They’ll taste the same as ever. I’ve been using this brand, Maison Orphée, for nearly three years; I got a reasonable price on this batch, and it will last well into next year.… Continue reading
Might the humble French baguette be on the verge of a renaissance?
In November 2019, I lamented in a blog post that the venerable baguette might be in decline. Scores of rural French boulangeries were closing. They were unable to compete with megastores like Carrefour and Super-U, which sell TVs and liquor alongside peanut butter and pork sirloin.… Continue reading
Several years ago, Jennifer and I rented an old farmhouse in the Burgundy region of France. La Roche Vineuse was a small village near Mâcon, a little more than an hour north of Lyon. In the month we were there, we grew into the rhythms and life of the rural farming community.… Continue reading