I don’t make many things.

I make a few, and stay with them.

This is a denser bread. I work with rye and atta flour to weaken the gluten structure. It doesn’t rise as light. It doesn’t open as much. It requires more chewing. Some people find it hard. I understand that. But it slows you down. That is intentional.

Le Pain TLB (Sourdough Bread)

The baguette came from a time where bread had to be made quickly. Cities were rebuilding. People needed something they could carry, tear, and eat within the day. It is a bread built for movement. I use it the same way today. It holds a sandwich well. It fits into a working day.

Baguette (Poolish Method)

Pain Au Lait

This is a softer bread. Not from additives, but from how the dough is prepared. Part of the flour is cooked first, before being mixed back into the dough. It gives a natural softness. Something closer to home.

Bread returns in another form. Breadcrumbs Muffins, BreadCrisps, Biscottis and Cakes. Not as a concept. Just as a way to continue.

Breadcycle Section