Pastry Heaven. Imagine enjoying a fabulously decadent croissant where you actually feel nourished instead of dazed by a refined sugar and flour induced stupor. Well, here you go…
More-
Whole Wheat Croissants
-
Breadtopia Visits the Asheville Bread Festival
North Carolina should change its nickname from the “Tar Heel” state to the “Artisan” state. And Asheville, NC might rightfully lay claim to the Artisan Bread Capital of the World. Nowhere else will you find such a assemblage of talented bakers and quality hand crafted breads. Once a year, most of these bread artists gather …
More -
How Batistine Made Bread
We met Treska Lindsey and her daughter at the Asheville Bread Festival in March. Treska, now 88, is an author and illustrator, mostly of children’s books, who survived the Nazi occupation of her native Belgium as a teenager. After WWII, she came to the US, married Bob Lindsey and settled in the mountains of North …
More -
Uuni Wood Fired Pizza Oven
Uuni Now Available in Our Store Here’s something exciting for the gazillion people who love wood fired pizza. Pizza enthusiast and inventor, Kristian Tapaninaho (right), has invented a light weight portable wood fired oven named Uuni, designed to replicate world class pizza at home. Only this one will set you back a mere few hundred …
More -
Pie Crust Cookies
A great low sugar kid (and everyone else) treat.
More -
Mostly Spelt Whole Grain Sourdough Bread
Saturday whole grain loaf — made w/ 2/3 (about 2cups) whole spelt flour, 1/3 (about 1 cup) miscellaneous whole grain flours from our refrigerator (mostly Kamut, Eric thinks) w/ the coarse bran sifted out of those misc. flours. Added a dollop of sourdough starter, 12 oz. water, 1-1/2 tsp. salt, mixed up no-knead style. The …
More -
Pumpkin Ale Bread
Hey, it’s Fall. Pumpkins are out there
More -
Hamburger Buns
For your next grilling opportunity, try making your own hamburger buns. These worked out well for us. It’s Eric Kastel’s recipe from his book Artisan Breads. Only I used about 40% finely milled whole spelt flour instead of all white. They turned out light and tender thanks to the enriched dough (called for milk instead …
More -
Breadtopia Visits The School of Artisan Food
Eric & Denyce’s Excellent Breadventure Life got particularly good for us a few months ago when we paid a visit to The School of Artisan Food in Nottinghamshire England. Nestled in Sherwood Forest (yes, that one) we found a bit of artisan food heaven. It was pure joy and a privilege to spend time with Emmanuel …
More -
The Stollen Chronicles
Our take on Emmanuel Hadjiandreou’s award-winning Christmas stollen
More -
Campfire Bread
How we spent a summer vacation
More -
The Kneading Conference Goes West
The Kneading Conference, held in Maine for the past several years, is fun and highly informative. Denyce and I skipped this summer’s event but very much enjoyed the two prior years. Now the food savvy Northwest has invited the Maine folks to help them organize the first Kneading Conference West which will take place in Mount Vernon, …
More -
Financier Pastry
Small buttery, moist but chewy almond cake, often topped with fruit jam or dark chocolate squares
More -
Couronne Bordelaise
Make friends and influence people with this one
More -
Longfellow’s Wayside Grist Mill
On the way to visit our new idyllic grandchild in New Hampshire, we visited this idyllic grain mill in Sudbury, MA, near Boston. Rich, the miller and historical custodian, answered our questions and gave us a quick tour. We left with a couple small bags of flour, whole wheat and “white” flour. Their white flour …
More -
Hot Bread Kitchen – Making a Difference
Love this story on Hot Bread Kitchen, a non-profit social enterprise that creates better lives for low-income women and their families.
More -
How to Make Pita Bread
Breadtopia Spawns Breadmania Thanks Kris for sending this… My husband says that I have an obsession with the bread-baking thing and have become a bread baking “MANIAC”. The disorder, I guess has been named BreadMania. According to the DSM-IV (Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition), LOL, there is no cure! For the pita, I doubled your …
More -
Grain Mill Review
Nutrimill, Wondermill and Wolfgang Mill Demonstration It’s hard to beat freshly milled whole grain flour when you want to maximize the nutritional value and flavor of your bread. Milling your own grain has other practical advantages as well. The long shelf life of whole grain berries allows you to buy more economically in bulk and …
More -
2010 Kneading Conference
Enjoy a bake-ation in Maine this Summer The 4th annual Kneading Conference in Skowhegan Maine promises to be a great time again this summer. Last summer’s event was a blast so Denyce and I are heading back. It’s July 29th & 30th followed by the Artisan Bread Fair on the 30th. Conference attendance requires registration …
More -
Food Wishes Wins Saveur’s Innovative Video Category
Hi Everyone, Yesterday, the winners of Saveur’s best food blog awards were announced and Food Wishes took top honors in the category of most innovative video content. I’ve long been an admirer of Chef John, Food Wishes creator and video host. He has a great style and the quality of his productions is always top …
More -
Breadtopia Award Nomination
Well, how about this. I received an email from Saveur yesterday informing me that Breadtopia has been nominated in their 1st Annual Best Food Blog Awards (Most Innovative Video Content category)! Saveur is a hugely popular foodie site, so I figured I’d embark on a shameless self promotions campaign and see how I fare. If …
More -
Artisan Sourdough Rye Bread
This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you’re not into sourdough baking, no problem, I cover the instant yeast version as well.
More -
Bakers, Farmers Hail Grant to Boost Local Organic Wheat Production
Bakers, Farmers Hail Grant to Boost Local Organic Wheat Production. There was good news today for those who like to buy locally-made organic bread, and for the farmers who grow the wheat. The U.S. Department of Agriculture has awarded well over a million dollars in grant money to researchers at the University of Maine, as …
More -
Croissants
I made croissants this morning, my first ever foray into the pastry world, normally the domain of my wife. You’ll have to trust me that they were a lot better than they look. It’s 9 pm now and I’m finally recovering from a croissant induced coma. There are some other cool things you can do …
More
