Recipes


This is another post for any of you serious bread bakers out there. Lately I’ve been obsessing over focaccia. It is a deceptive bread and it’s not until you taste an excellent one you realize there is so much more to focaccia than meets the eye. So much so that in Italy these breads are…

This post is for any serious bread bakers out there and especially for my friends over at The Fresh Loaf where I post occasionally. It is about the typical rye bread of the Swiss Valais. This wonderful bread has its own AOP status (appellation d’origine protégée), a certification which guarantees that everything used to produce it comes from…

  On a trip to Canada this November I was surprised to learn Kouign Amann was having a moment. It’s one of my two favourite French pastries (brioche feuilletée is the other) but this was the first time I had ever seen it in North America. Even in France, this delicious and deadly treat (just look at one…