Wild FermentationLe Pain – l’envers du décorArtisan Baking Across AmericaSmall cakes – From Fondant Fancies to FlorentinesThe Bread BuildersOpening up the crumbCrisp, golden, light, salty & oilyA baguette by any other name……Bake class: cookie cravings
Australia: Melbourne: bakeries
(from British Baker, first published July 2000)
Here’s a terrifying thought for many of you. Imagine a future where bakers worked together with restaurant owners and chefs, with publicans, with delicatessen managers, or with greengrocers, creating hybrid “bakery &” businesses. Just the thought creates the same fervour as an England vs. Germany match. What would happen [...]
(from British Baker, first published July 2000)
It must have been a few months ago. I was half asleep, listening to that familiar background murmur for many a baker, the BBC World Service. This time the programme was about the excavations in Pompeii. The archaeologists, acting as moral guardians, had suggested to the Italian officials that [...]
