🇫🇷 The Ultimate Baking Trip Is Coming… ✨
If you missed out on my sold-out workshops with MOF World Champion Alexandre Laumain coming up this November, here’s your second chance.
Next June, we’re heading to France.
I’ve teamed up with The Gourmet Vacation for an unforgettable week called The Art of Dough: From Croissants to Cabernet. This is a once-in-a-lifetime trip that combines baking, wine, and world-class food.
We’ll start in Paris, tour incredible bakeries, and then head into the Loire Valley, where you’ll stay in a private château, sip wine straight from the vineyards, and take a hands-on masterclass with Alexandre Laumain himself at the historic Foricher Moulin des Gaults.
It’s luxury, learning, and pure French magic, limited to just 20 guests.
The official announcement goes out this weekend, but if you want first dibs before the public launch, hit the link below 👇
This one’s been in the works for over a year… and it’s going to be epic. Could you not sleep on it?
Rye Bread Season 🌾
I’ve been getting a ton of rye questions lately, which honestly makes me happy, because it’s one of my favourite grains to bake with. Rye’s nutty, complex flavour and hearty texture make it perfect for fall, and it just feels right when the weather starts to cool down.
If you’ve never baked with rye before, start here:
👉 How to Make Sourdough Rye Bread – Step-by-Step Recipe
This two-stage rye is inspired by a Jeffrey Hamelman formula, one of the most respected approaches to naturally leavened rye bread. It’s an approachable way to dive into the world of rye: deeply flavourful, naturally moist, and full of that rich, earthy colour that makes rye so special.
And if you want to go deeper, my digital rye course covers everything from building a rye starter to baking 100% rye breads. It includes classic Rugbrød, a scalded rye, and a fig & rye sourdough (and more). You’ll learn the techniques that bring out rye’s best flavour, texture, and keeping quality.
Walnut Raisin Sourdough 🍷
As I write this, I’m baking my walnut raisin sourdough for a private dinner party this Friday, part of my continuing journey as a private chef. For the cheese course of the tasting menu, I wanted something rich, nutty, and slightly sweet to pair with the wine and cheese plate, and this bread fit perfectly.
This loaf has a special place in my heart. It was served with the cheese plate at Rundles Restaurant in Stratford, where I baked my very first loaf of sourdough almost 20 years ago. That memory still sticks with me, and it’s why this recipe found its way into my cookbook.
And speaking of the book… we just officially became a National Bestseller. Honestly, I still can’t believe it. Thank you for every preorder, message, and photo. It means the world.
If you haven’t grabbed a copy yet, you can order it here:
Sourdough Apple Muffins 🍎
We’ve got so many apples at home right now (we may have gone a little overboard at the orchard), so I’ve been finding every excuse to bake with them. These Sourdough Apple Muffins with Pecan Crumble have been on repeat lately, soft, fluffy, and packed with warm cinnamon and juicy apple flavour.
They’re made with 100% whole grains, a bit of sourdough discard to keep them tender and moist, and a buttery pecan crumble that gives them that perfect bakery-style top. My kids absolutely love them — they freeze really well and make the perfect grab-and-go snack for school or busy mornings.
👉 Get the full recipe here:
This week in the micro bakery 🕺🍎 – Classic Apple Crisp
Apple season is in full swing, and about a month ago, I took my girls apple picking, which means our kitchen has been smelling like cinnamon and butter ever since. There’s something about the ritual of peeling apples together that just feels like fall, even if half of them get eaten before they hit the pan.
This week, we made one of my absolute favourite comfort desserts: a simple, classic apple crisp. It’s the same buttery crumble topping from my wild blueberry version, but with tart, juicy apples instead of berries.
It’s cozy, nostalgic, and ridiculously easy to make the kind of dessert that feels like a warm hug after dinner.
Seasonal Fave: Apple Crisp 🍎
Filling
- 6-8 apples, peeled and sliced (I like a mix of Honeycrisp and Cortland)
- Juice of 1 lemon
- 75–100 g maple syrup (or brown sugar if you prefer)
- 1 tsp vanilla extract
- 1.5 tbsp cornstarch
- Pinch of cinnamon and salt
👉 Toss everything together until coated, then place in your favourite baking dish or pan.
Crumble Topping
- 100 g rolled oats
- 100 g whole grain flour (spelt or whole wheat)
- 100 g brown sugar
- 115 g unsalted butter, cold and cubed
Rub the butter into the dry ingredients until it’s crumbly and clumpy. Chill for 20–30 minutes before baking.
Bake at 375°F (190°C) for 40–45 minutes, until golden on top and bubbling around the edges. Serve warm with vanilla ice cream (the girls’ choice), whipped cream, or yogurt if you’re pretending it’s breakfast.
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Happy Baking,
MJD
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Want to learn more from me? Check out my online video resources 👇
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