Our friends at the Bread Lab meet Wired Magazine
The Bread Lab is a leader in grain science, baking and milling. Their work is triggering widespread changes in how industry leaders are approaching the craft.
Link to article.
Link to article.
Jennells Flowers & Pie
As you may know from my prior posts, I am a big supporter of local flour and the local baking community. Just like with breweries, local bakeries will happily share their knowledge and teachings if you are willing to listen, learn, and share. I was looking for a shop to buy a few pieces of pie and found a shop that only sells whole pies. No harm in a little extra pie.
After talking with the owner Jennell for the better part of a half an hour about baking philosophy, crust, bread, cookies, etc, we got down to business and talked about her pie shop. She has 2 or 3 pies options per day, but until her arm finishes healing, cream pies are off the menu. She informed me that she was getting a new set of apples late Thursday and I just had to try her apple pie for Friday. Always best to try the bakers best as a first impression.
The economics to make a pie are tough. Typically, a bakery charges $20+ for a cake and many charge much more, but pie is not often on the menu. Pie has a stigma of be…
After talking with the owner Jennell for the better part of a half an hour about baking philosophy, crust, bread, cookies, etc, we got down to business and talked about her pie shop. She has 2 or 3 pies options per day, but until her arm finishes healing, cream pies are off the menu. She informed me that she was getting a new set of apples late Thursday and I just had to try her apple pie for Friday. Always best to try the bakers best as a first impression.
The economics to make a pie are tough. Typically, a bakery charges $20+ for a cake and many charge much more, but pie is not often on the menu. Pie has a stigma of be…
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