Hey Reader!

What a crazy couple of weeks it's been!

I'm still riding the high of winning silver at the Taste Canada Awards for Bread, Etc., and just when I thought things couldn't get any crazier, I found out the book has been shortlisted for an IACP (International Association of Culinary Professionals) Cookbook Award!

The IACP Awards recognize some of the best cookbooks and culinary writing from around the world, so to have Bread, Etc. included among the finalists is pretty surreal.

Honestly, I don't even know what to say. When I started writing Bread, Etc., I never imagined it would receive this kind of recognition. I'm incredibly grateful to everyone who's supported it along the way.

It's been a whirlwind, but a pretty amazing one.

---

Black Friday Is Coming 🎉

It's almost time for my biggest baking sale of the year!

Every November, I run one big sale on my online baking courses and resources, and this year I'm bringing back some of my best offers. If you've been wanting to improve your sourdough, learn to bake baguettes, tackle panettone, or take your pizza game to the next level, this is the time.

Here's what's coming:

• Simplifying Sourdough – everything you need to bake confident, consistent sourdough at home.
• Simplifying Baguettes – learn the techniques behind beautiful, crusty baguettes.
• Simplifying Rye Bread – discover the world of flavourful rye breads.
• Simplifying Sourdough Pizza – make incredible pizza in your home oven.
• Simplifying Panettone – take on one of the most rewarding challenges in baking.
• 50 Best Recipes Excel Workbook – a collection of my favourite bread and baking formulas.

I'll also be bringing back The Ultimate Bundle, which brings everything together at the best price I'll offer all year.

The sale runs from Black Friday, November 27, through Cyber Monday, November 30, but my newsletter subscribers can sign up to receive the details first.

I only run this big sale once a year, so if you've had your eye on one of my courses, don't miss it!

👉 Click here to join the Black Friday Early Access List

---

Grand Cru: A Night of Incredible Food for a Great Cause 👨‍🍳

For those of you who know me mostly through sourdough, you might not know that I also work full-time as a private chef!

Last weekend, I had the honour of cooking for the 22nd annual Grand Cru Culinary Wine Festival, an incredible event supporting the University Health Network (UHN), one of Canada's leading hospital and medical research networks based in Toronto. The event brings together some of the world's best chefs, winemakers, and philanthropists to raise funds for patient care and medical research.

A lot of talented people worked behind the scenes to make this dinner happen, and I had the pleasure of collaborating with Tim from Fogo Island Inn and Liz, their pastry chef. Both were absolute class acts, and it was such a pleasure working alongside them. We put together an amazing menu, paired with exceptional wines from Domaine Ponsot in Burgundy, and the whole evening was a huge success.

But the most incredible part? This year's Grand Cru raised an astonishing $47 million for UHN, supporting patient care, medical research, and innovation. Since the festival began, it has raised an incredible $221 million!

As much as I love baking bread, getting back into the kitchen, collaborating with talented chefs, and being part of something that makes such a difference is pretty special.

Here's a photo of our crew from the evening!

---

Caramelized Onion, Gouda & Herb Sourdough 🧀

This one's rich, savoury, and honestly a little dangerous because it disappears fast.

The idea came to me during a visit to Mountain Oak Cheese, where I got to step into their aging room surrounded by wheels of golden Gouda. My brain immediately went into overdrive thinking of all the sourdough possibilities, and this bread was born.

It's packed with caramelized onions, creamy Gouda, and a mix of fresh herbs (rosemary, thyme, parsley, whatever you've got on hand). The rye in the dough gives it just enough depth to balance all that buttery, melty richness.

The result is one of my most flavourful loaves yet, with a golden crust, gooey cheese pockets, and a herby aroma that fills the kitchen while it bakes. It's quickly become a Micro Bakery Bread Club favourite, and now it's yours to bake too.

👉 Get the full recipe here.

---

Simple Sourdough Discard Apple Cake — Easy Fall Favourite 🍎

If you're swimming in apples like we are right now, this is the cake to bake. It's cozy, moist, and one of the easiest ways to use up your sourdough discard. Light, fluffy, and full of warm spice, it's the kind of recipe that makes your kitchen smell like fall in the best possible way.

This one's a family favourite at our house (my girls request it every time we have extra apples to use up), and it tastes even better the next day. Plus, it freezes beautifully, perfect for when you want a sweet snack with your morning coffee.

It's simple, reliable, and endlessly adaptable. Swap in pears, add nuts, or drizzle with caramel if you're feeling fancy.

👉 Get the full recipe on the blog here.

---

Happy Baking,

MJD

​Unsubscribe · Preferences​