Reflections on returning to our old bakery in Walnut, North Carolina, for a couple workshops this fall
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Thoughts on the stultifying institution of French cuisine—and why the food in France itself offers so much more than that
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Plus, some thoughts on the fickle nature of American recipe preservation
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A cookie for the purists
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Reflections on baking with wheat in the land of corn
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The first of many naturally gluten free recipes I’ve been studying from Europe, and maybe the easiest to boot.
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Pandemic reflections, and an update on the Schoolhouse
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A one-size-fits-all recipe for sweet buns, cardamom bun dough, cinnamon rolls, potica, and more.
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For 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.
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Long 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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