Bread, Etc. Is Going on Tour! 🍞
My debut cookbook, Bread, Etc. comes out on September 16, 2025 — and to celebrate, I’m hitting the road this fall for a Southern Ontario book tour!
I’ll be hosting breadmaking demos, dinners, and book signings in some amazing spots. Some events will be ticketed while others are casual drop-ins, so there’s something for everyone.
Here’s what’s confirmed so far:
Toronto, ON
📅 September 19 | 6:30 PM
Baking Demo at Cirillo’s Academy
Lincoln, ON
📅 September 20 | 9 AM – 12 PM
Drop-in signing at RPM Bakehouse (no RSVP required)
Stratford, ON
📅 September 28 | 2 PM
Baking Demo at Stratford Chefs School
Elora, ON
📅 October 5 | 1 PM – 3 PM
Drop-in signing at Seasons Gifts & Decor (RSVP link coming soon)
Toronto, ON
📅 October 11 | 1 PM – 4 PM
Drop-in signing at Cheese Boutique (no RSVP required)
Uxbridge, ON
📅 October 23 | 6:30 PM
Dinner at Urban Pantry with Blue Heron Books (tickets coming soon)
👉 Some events are ticketed while others are drop-ins. RSVP links will be added to my website soon, and I’ll make sure to share them with you here as well.
One of the very best ways you can support me right now is by preordering the book. Preorders really matter because they help drive sales momentum, tell bookstores to stock more copies, and ultimately make this launch even bigger.
I can’t wait to finally meet so many of you in person and, of course, break bread together.
The 50 Best Baking Recipes (Coming Soon!) 🎉
Some of you might remember when I released the 30 Best Recipes Excel, my go-to collection of bakery-tested formulas that I use in my studio almost every day. The response blew me away, and I've decided to relaunch it this Labour Day weekend.
So, I kept testing, refining, and adding. What started as 30 has now grown into a massive collection of 50 of my best, most reliable baking formulas.
And here’s the best part:
👉 If you already own the 30 Best, you’ll get the 50 Best for free, automatically. No need to re-purchase.
This isn’t just “more recipes.” It’s an entire resource for serious bakers who want to dial in their craft.
- 50 bakery-tested formulas (everything from classics to seasonal favourites)
- Scalable Excel + Google Sheets database (from 1 loaf to full production runs)
- DDT calculator + built-in tools to keep your doughs consistent every time
- Full methods + temps included—no holding back
- For beginners & pros alike
I rely on this tool daily, and it’s about to become even more powerful.
🎥 Want a sneak peek? Check out the preview video of the original 30 Best here → Watch on YouTube.
The 50 Best launches Labour Day weekend with a special sale. Click the link below if you want to be the first to know and get early access before anyone else.
Start Your Micro-Bakery This Fall 🍂
Fall is the perfect time to get back into baking, and if you’ve ever dreamed of running your own micro-bakery, now’s the moment to start.
What’s a Micro-Bakery?
A micro-bakery is essentially a small-scale baking business, often run right from home or a small studio space. Think 10–50 loaves a day (or week), baked fresh for your community, neighbours, or even a local café. It’s flexible, creative, and much more approachable than opening a full-scale bakery with massive overhead.
When I first started consulting and teaching, I saw just how powerful micro-bakeries could be, not just for sharing great bread, but for building connections in your local community. And with the right tools, you can get bakery-quality results without needing commercial space or equipment.
Why the Simply Bread Oven?
For me, the Simply Bread Oven is the ultimate sourdough tool. It’s designed specifically for home and micro-bakery bakers who want to level up their bread game. After baking thousands of loaves in it (yes, literally thousands), here’s why I love it:
- Consistent heat and steam control (no more ice cube hacks or spray bottles).
- Big enough for 10–12 loaves at once, compact enough for a home studio.
- Versatile: from sourdough to pizza, cookies, and even panettone.
- Built tough for serious baking—but approachable for anyone ready to grow.
Limited-Time Deal 🔥
For a limited time, you can get $250 off the Simply Bread Oven with my code: SIMPLYDUFFY25. It also includes free shipping, which is huge because this oven is a beast.
If you’ve been on the fence about starting your micro-bakery or just want to bake more consistently at home, this is the best time to leap.
I just published my full review and guide to using the Simply Bread Oven—so if you want the deep dive, you can read it here:
Focaccia Worth Showing Off 🫒🍅
I made some killer sourdough focaccia at work this week. Hand-mixed, simple, and honestly one of my best recipes. This is where I love to start beginners, but let’s be real: anyone can (and should!) make focaccia.
I went with two versions: one topped with briny olives and another with cherry tomatoes straight from my clients’ garden. Both were epic, light, airy, and full of flavour.
If you haven’t tried it yet, grab my full recipe below, but do me a favour and when you bake it? Please, send me a picture. I love seeing your focaccia creations!
Breadsticks Worth the Hype: Grissini at Work
This week I put together an Italian-inspired tasting menu at work. It was simple food, but sometimes that’s the best kind: just clean flavours, great ingredients, and a little love in the cooking.
We started with grissini (Italian breadsticks), followed by some garden vegetables, a risotto finished with garden pesto, and a roasted rack of veal. Honestly, nothing fancy, just really good.
When I was still in the baking studio, I filmed the grissini process, so if you want to try making these crisp, golden breadsticks at home, here’s the video:
This Week in the Micro Bakery At the Cottage 🏕️ - Coconut Macaroons
This week I had some extra egg whites lying around, so I made some coconut macaroons. They’re the perfect way to use up leftovers, and they are too easy not to make.
The only “mistake”? I dipped them in chocolate while it was 28°C outside. I ended up serving them right out of the fridge, and they are actually really good cold.
Here’s the recipe if you want to try them yourself:
Coconut Macaroons
Ingredients
- 120 g egg whites (about 3–4 large)
- 250 g sugar
- 2 g salt (a pinch)
- 20 g honey
- 200 g unsweetened shredded coconut
- 40 g flour
Process
- In a saucepan, mix together the egg whites, sugar, salt, and honey.
- Place over low heat and stir until the sugar dissolves and the mixture loosens slightly.
- Add the coconut and flour, stirring over medium heat for a few minutes until it thickens. Remove from heat and let cool.
- Pipe or spoon onto a parchment-lined baking sheet.
- Bake at 350°F (180°C) for 18–20 minutes, until golden brown.
- Optional (but highly recommended if you’re braver than I am in the summer heat): dip the bottoms in melted chocolate.
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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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