Reflections on returning to our old bakery in Walnut, North Carolina, for a couple workshops this fall
Read MoreThoughts on the stultifying institution of French cuisine—and why the food in France itself offers so much more than that
Read MorePlus, some thoughts on the fickle nature of American recipe preservation
Read MoreA cookie for the purists
Read MoreReflections on baking with wheat in the land of corn
Read MoreThe first of many naturally gluten free recipes I’ve been studying from Europe, and maybe the easiest to boot.
Read MorePandemic reflections, and an update on the Schoolhouse
Read MoreA one-size-fits-all recipe for sweet buns, cardamom bun dough, cinnamon rolls, potica, and more.
Read MoreFor rainy days. For sunny snacks. For afternoon tea. For breakfast treats. Not too sweet, gluten-free, mildly fermented, and highly addictive, this is what’s been on the cutting board here during quarantine.
Read MoreLong shadows define the Schoolhouse this time of year. At 8 A.M. they begin crawling towards the house from the tall conifers on the eastern edge of the yard; around mid-day there is a brief moment of resolute light, clear and crisp and foreshadowing days to come; by afternoon they begin to stretch from the bank of trees on the western edge of the property towards the brick oven and the wood-pile, slowly obscuring the bakery and house.
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