Hey Reader!

This newsletter has gone out every Friday at 7 am since November 2023. This is the first time I was almost too tired to write it but I don’t want to let you down, so I’m keeping it short and sweet.

My book launched last week, and what a ride it’s been. We went to Vegas for the launch, came back to Niagara for the first Canadian signing, and then this morning I was up early for a TV shoot. Oh and last night we also hosted a book launch party for friends and family, over 50 people showed up, which was so special. One of the guests was my photographer, Alex Nirta. It meant a lot to celebrate with him, since the photos in the book took over four months to shoot.

There’s more I want to share, but it will have to wait until I’ve had some sleep. I’ve got another sold-out event in Stratford this Sunday, and tomorrow AM I have to start prepping.

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Reader Testimonial ❤️

The response to Bread, Etc. has blown me away. I’ve been getting so many messages and photos from readers sharing the loaves they’ve baked even my own brother baked the Pullman loaf (woot, go Paul!). It’s such a joy to see the recipes come to life in your kitchens.

Here’s what Linda had to say after baking from the book:

One small favour I’d love to ask: reviews make a huge difference in how a book is ranked and discovered. Video reviews are the most powerful, followed by written reviews. If you’ve picked up a copy and are enjoying it, please consider leaving a video or written review on Amazon. It goes a long way in helping more bakers find the book.

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First Canadian Book Signing 🇨🇦

This past Saturday, I hosted my very first Canadian book signing at RPM Bakehouse. For those who don’t know, RPM is run by the same incredible team behind Pearl Morissette, which is currently rated the #1 restaurant in Canada and earned two Michelin stars just last week.

After the signing, we were invited to dine at the restaurant, and it was such a memorable experience. The focus there is hyperlocal, with much of the menu coming directly from the restaurant’s own farm. Sitting down to that meal after such a special day felt like the perfect way to celebrate the milestone.

Earlier in the day, I also collaborated with the RPM Bakehouse team on a two-stage rye sourdough. Baking shoulder-to-shoulder with another bakery team was a blast, and the bread turned out beautifully.

If you’d like to try this style of bread yourself, I’ve shared the recipe on my blog:

👉 How to Make Sourdough Rye Bread

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Brioche Tart + The Mary Berg Show 📺

This morning started at 6 am (and it’s now 10:30 pm as I write this 😅). I headed downtown for a media appearance on The Mary Berg Show. The segment was recorded live and should air next week.

For the show, I made three recipes from Bread, Etc. — sourdough discard tempura shrimp, the sourdough pull-apart bread, and a brioche tart with poached apples (in the book, it’s made with poached pears).

I’d honestly forgotten how good this recipe is. The tart turned out so beautifully that it reminded me I need to bake it more often. One of the things I love about the brioche section in the book is that it starts with one master dough recipe, then branches into several different recipes you can make from it. It’s a little different from how most cookbooks do it, but it’s such a fun and versatile way to bake.

Grab Bread Etc. Here!

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Pan Pizza Night 🍕

When things get really busy (like this week), I turn to pan pizza. My kids love it, it holds up well, and it’s such an easy win for dinner.

The dough recipe is in Bread, Etc., and I also have a slightly different version up on the blog. Both are awesome, and both give you the flexibility to make all kinds of pizzas from one base dough.

If you’ve got a packed schedule like me, give it a try; you’ll thank yourself later.

👉 The Best Sourdough Pan Pizza Recipe

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This week in the micro bakery 🕺Squid Ink Baguettes 🦑 It has been a busy one in the kitchen. I baked a ton of bread for the book launch party and for The Mary Berg Show (though I was so busy, I didn't have any pictures). On top of that, I tested out a squid ink baguette, which turned out amazing and the recipe drops just in time for hallowe I’ll be sharing the recipe and video for the squid ink baguette next week on Instagram and here in the newsletter once I’ve had a chance to edit everything. If you’re already in the Baguette Course, the full Excel formula is live in the course now, so you can dive in ahead of time if you like.

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Happy Baking,

MJD

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