ICYMI: I’m More Than Just a Bread Guy 👨🍳🍞
Hey! If you’re new to the newsletter—or maybe you’ve just joined for the sourdough—I figured it was time for a little re-intro.
Most folks know me these days for my bread, but I’ve actually spent the last 20+ years working in some of the top kitchens and bakeries around the world. Before I ever pulled a crusty boule out of a wood-fired oven, I was a full-time chef—and here’s a quick snapshot of that journey:
- 👨🍳 5 years with Daniel Boulud in NYC and Toronto, where I worked as his sous chef and helped open two restaurants
- 🌍 Trained and staged in Michelin-starred restaurants in Italy, Japan, Spain and Denmark, plus time baking in Germany, France, and Vermont
- 🏨 Four Seasons alum, where I cooked for more celebrities than I can name (and a few I probably shouldn’t!)
- 💼 Former private chef to a billionaire—yes, the kind with a yacht, a jet, and a very specific breakfast order. This summer ill be suiting up again to cook for another amazing family and I can't wait to share some of the recipes with you.
- 👨🏫 Professor of Baking & Pastry at Centennial College, previously at George Brown, and a speaker at major culinary conferences like IBIE, Food on the Edge, and instructor in residence at King Arthur Flour
- 🇨🇦 Represented Canada at Terra Madre in 2008, 2010, and 2024—a global gathering of farmers, chefs, and food activists hosted by Slow Food International to celebrate sustainable food, traditional practices, and local ingredients.
These days, I run a micro bakery, teach bread to amazing students, and share everything I’ve learned through this newsletter, YouTube, and my online resources. But lately? I’ve been getting a ton of messages asking for more culinary content—and honestly, I’m here for it.
So whether you’re here for the sourdough, the chef-y techniques, or just some solid kitchen inspiration, welcome. I’m really glad you’re here. And if you're just joining us, now you know a little more about the guy behind the loaves.
The Ultimate Sourdough Pan Pizza (aka Juniper’s Birthday Favourite) 🍕
My daughter Juniper just turned 7 (cue the proud dad moment), and when I asked her what she wanted for her birthday party, there was no hesitation: “Your sourdough pan pizza!” Honestly, it’s become such a staple in our house that I wasn’t even surprised. This sourdough pan pizza is crispy on the outside, pillowy on the inside, and perfect for feeding a hungry crowd—kids and grown-ups alike.
This recipe has become our go-to for Friday nights, casual dinners, and yes—birthday bashes. It’s flexible, forgiving, and bakes up beautifully whether you load it with pepperoni, do a burrata-and-arugula twist, or go full-on gourmet with figs and gorgonzola (for the adults of course).
If you’ve never made sourdough pan pizza before, don’t worry—I’ve got a full step-by-step guide that walks you through every stage from starter to slice, including make-ahead tips and par-baking options to take the pressure off.
Sourdough Calzone: A Crispy, Cheesy Throwback 🥟
Last week, we ran a calzone drop for the micro bakery—and it was a HUGE hit!
We made dozens of them using our house sourdough pizza dough, stuffed with all the good things: gooey cheese, briny olives, a bit of salami, and a spoonful of cooked tomato sauce (uncooked sauce gets too wet—trust me on that).
Each one was folded, sealed, and baked in the wood oven at a slightly lower temp than pizza. That way, they bake through perfectly and the filling gets all bubbly and delicious.
This one’s a bit of a throwback for me—growing up, my brother always ordered panzerotti from our neighbourhood pizza shop, so making these felt like a nod to those after-school pizza nights.
📺 While the full calzone recipe isn’t live on the blog yet, you can:
👉 Watch the sourdough pizza dough + wood oven setup here
🍕 Want to master naturally leavened pizza at home? My
Simplifying Sourdough Pizza resource covers everything from dough techniques to oven strategies—whether you're baking in a wood oven or your regular kitchen setup.
Crank that oven and go for it—calzones are way easier (and more fun) than you think.
Gouda & Herb Sourdough – A Savoury Favourite Worth Revisiting 🧀
This one’s been on the blog for a while, but every time I bake it, I’m reminded why we love it so much. It’s rich, savoury, and absolutely loaded with flavour—the kind of loaf that vanishes faster than it cools.
I first developed it after visiting Mountain Oak Cheese, where I picked up some incredible caramelized onion gouda. (Yes, the onions are in the cheese!) That said, you can use any gouda and it’ll still be amazing.
🌿 What’s inside:
- A mix of strong bread flour and rye
- Fresh herbs like thyme or rosemary
- Gouda—onion-infused, spicy, or classic—your choice!
This has been a long-time favourite with our micro bakery crew, and it’s a great loaf to add to your rotation if you’re looking to branch out beyond plain sourdough.
📖 The full recipe is on the blog, complete with shaping tips, dough schedule, and substitution ideas.
Baguette Tweaks (a.k.a. The Quest for Better Crumb)🥖
If you caught last week’s newsletter, you saw my baguette with poolish recipe—a formula I’ve been baking and tweaking for years. But as any baker knows, there’s always room for refinement.
This week, I made a few small (but mighty) changes in pursuit of a more open crumb and better structure:
- 5-minute mix on 1st speed – A tip I learned from Alan Dumonceaux: always start with 5 minutes on speed one to fully hydrate both starch and protein before increasing speed. Depending on your mixer’s RPM, this could make a big difference in gluten development.
- +2% water – Just enough to loosen the dough and open up the crumb.
- Shorter bench rest – I cut it to 15 minutes, which helped with shaping and structure.
If you missed the original recipe (or want to revisit past bakes), you can find it and all my old newsletters here:
👉 Browse My Recipe Archive
It's full of tips, formulas, and deep dives for home and pro bakers alike.
Help Keep This Newsletter Free 💌
Each week, I pour time, energy (and let’s be honest, a fair amount of coffee) into this newsletter—sharing recipes, tips, behind-the-scenes moments, and tools I’ve picked up over 20+ years as a chef and baker.
This newsletter is truly a passion project—I love writing it, and my goal has always been to make it as valuable, useful, and accessible as possible for anyone who wants to learn, bake, and grow with me.
That said—running the newsletter does come with a cost. My annual platform fee is $1,490 USD and will jump to $1,790 USD once I cross 15,000 subscribers (which, excitingly, we’re very close to!).
So if you’ve ever baked a loaf, tried a tip, or just enjoyed reading along—and you’d like to help me keep this going, there are a couple of ways you can support:
- 🎁 Grab the 30 Best Recipes Workbook – My most-loved formulas in a beautifully formatted Excel file that’s great for scaling and tweaking
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My next payment is due May 5, so if you’re able to chip in before then, thank you 🙏
And whether you do or don’t, you’re always welcome here. I’m so glad to have you in this baking community.
Whole Grain Banana Bread with a Sourdough Twist 🍌
This recipe has been on repeat in our house lately—and not just because it makes the kitchen smell incredible. Packed with overripe bananas, whole grain spelt and wheat flour, toasted walnuts, and a scoop of sourdough discard, this loaf is hearty, wholesome, and just sweet enough.
We’ve made dozens of versions over the years, but this one’s a family fave—especially with a smear of salted butter or a drizzle of maple. Grab the recipe and make your next bunch of browning bananas sing:
Happy Baking,
MJD
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P.S. Want to learn more from me? Check out my online video resources 👇
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