Hey Reader! This week was a fun one. I had the chance to be part of a chocolate collab dinner, which pushed me a bit creatively. I ended up making a few different loaves for the menu: Triple chocolate sourdough Cocoa nib sourdough Chocolate sourdough with cranberry and cocoa nut Brioche It’s not every day you’re putting chocolate into bread like that, but it actually worked really well—especially paired with some of the dishes on the menu. If you’re curious, there’s a full write-up by Adam...
8 days ago • 3 min read
Hey Reader! For the first time since November 2023, I missed my usual Friday morning newsletter. I’ve been sending this email consistently every single week, so it honestly felt a bit strange to realize I had completely forgotten. We had just returned from a quick family trip to California to visit relatives and a little time at Disneyland. The jet lag hit all of us harder than expected, and somewhere between getting home, unpacking, and trying to get back into routine… it simply slipped my...
13 days ago • 4 min read
Hey Reader! I’m writing this week’s newsletter from holiday mode. I’m spending some real quality time with my family, trying to slow down a little and enjoy the reset after a very full stretch of baking, teaching, travel, and book events. That said… spring always gets me excited to bake. Longer days, fresher energy, and that feeling of wanting to learn something new or get back into a good kitchen routine. If sourdough or bread baking has been on your mind lately, this is honestly one of the...
22 days ago • 2 min read
Hey Reader! It finally feels like things are starting to move again in the kitchen. After a busy stretch and a bit of a pause from the book tour, I’ve been back baking and testing new ideas. This week, I’m sharing a sesame and sunflower porridge sourdough that turned out incredible. The porridge method is one of my favourite ways to add flavour and texture to bread. I also have some exciting news: my publisher just let me know they’re ordering another print run of Bread, Etc. — which means...
29 days ago • 5 min read
Hey Reader! Winter feels like it’s been going on forever here in Canada. I’m officially over it. I’m ready for warmer mornings, open windows, and baking without three layers on. We’re getting there… slowly. Two weeks ago I had a huge number of people reach out about the pistachio brioche bee sting I shared. I wasn’t expecting that many messages, and honestly I just didn’t have time to properly write it out for this week. It deserves its own spotlight. I’ll do my best to include the full...
about 1 month ago • 3 min read
Hey Reader! First, I’ve had a ton of new subscribers lately. Welcome. I’m really glad you’re here. I wanted to do a proper overview of who I am and what you can expect from this newsletter… but it’s late, I worked today, and that deserves its own space. I’ll do that next week. In the meantime, if you’re new and want to catch up, you can browse all of my past newsletters here: 👉 View Previous Newsletters Second, I forgot to add the links to the brownie recipe and the other bread recipe in last...
about 1 month ago • 4 min read
Hey Reader! It has been cold. Proper winter cold. And I was down with a bug for most of the past weekend, so there hasn’t been a ton of baking happening over here. I’m mostly better now, but I am officially over winter. That said, love is in the air, and Valentine’s is around the corner, so I pulled together a few recipes that feel just right for the week. A little chocolate. A little indulgence. Still very much bread. If you’re baking something for someone you love, or just for yourself,...
about 2 months ago • 3 min read
Hey Reader! It’s been cold lately, and I’ve definitely been leaning into it in the kitchen. Lots of broths, long cooks, and hearty food that actually warms you up. This week’s standout was a braised whole chicken with rosemary and cannellini beans, cooked in roasted chicken stock, shredded back into the broth, and served with fresh pasta. Simple, comforting, and exactly what this weather calls for. That same cozy, slow-it-down energy carried into this week’s bakes and recipes below. In this...
2 months ago • 5 min read
Hey Reader! It’s properly cold out there right now, which feels kind of fitting. January has been slower for me than usual, and honestly, I needed it. After a few years of going full tilt, it’s been really nice to reset a bit. Fewer deadlines, more routine, more time at home. I’m easing back into baking, enjoying the quiet moments, and remembering how good it feels to work at a steady pace again. That reset carried over into the kitchen this week, too. I made a pho at work with a deeply...
2 months ago • 6 min read