Hey Reader!

Originally, this week's newsletter was going to be all about my favourite bakeries in Paris.

The truth is... I'm still processing the trip.

Between the incredible bakeries, the time spent at Moulins Foricher, and everything I learned from Alexandre Laumain and the team, there's simply too much to squeeze into one email. I want to do it justice, so I'll save my favourite bakery, café, and food recommendations for next week once I've had a chance to sort through my photos and gather my thoughts.

Since getting home, life has shifted gears in a hurry. In less than a week, we've gone from unpacking suitcases from France to packing up the family for two months in Muskoka.

Tonight, we took the girls to see Toy Story 5 to celebrate the start of summer. I wasn't expecting it, but there were definitely a few moments that hit me harder than I thought they would. Watching your kids grow up is incredible, but it also makes you wonder where the time went.

How are they already 5 and 8?

Tomorrow morning I have a small procedure, and then it's full speed ahead as we finish packing and head north. It's going to be a busy summer filled with cooking, baking and life as a private chef, and I'm excited to bring you along for the journey.

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A Quick Life Update 🌲

I feel like I just got home from France, and somehow we're already packing the car again.

In less than five days, we've gone from unpacking suitcases to packing up the family for two months in Muskoka. The girls insisted on packing their own things (which is adorable), and as always, Jody has been an absolute rockstar getting everyone organized. Me? I'm mostly responsible for my clothes... and an unreasonable amount of kitchen equipment.

Every summer feels a little chaotic getting up there, but once we arrive, it's completely worth it. I love cooking in Muskoka. Incredible local ingredients, amazing producers, a kitchen garden, long summer evenings, and a kitchen that keeps me inspired. It's one of my favourite times of the year.

It's going to be a busy summer filled with cooking, baking, filming, and sharing plenty of it with all of you. If you've never spent a summer in Muskoka, I'm looking forward to bringing you along for the ride.

Now... I'd better get back to packing.

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What Is T65 Flour? 🇫🇷

One of the questions I get most often after returning from France is:

"What exactly is T65 flour?"

After spending several days at Moulins Foricher, touring the mill, talking with the team, and baking with MOF baker Alexandre Laumain, I came away with a much better appreciation for how the French think about flour.

One of the biggest differences is that French flour is classified by Type, rather than simply by protein percentage.

The "T" stands for Type, and the number refers to the flour's ash content. Ash content is measured by burning a small sample of flour at a very high temperature. Once all the organic material has burned away, the tiny amount of mineral residue that's left behind is measured. That number tells millers how much of the wheat kernel made it into the final flour.

A lower ash content means the flour is whiter and more refined. A higher ash content means more of the grain has been retained, contributing additional flavour, colour, minerals, and nutrients.

T65 sits in a sweet spot. It has enough of the grain to provide a wonderful flavour while still producing the light, airy crumb and thin, crackling crust that make French baguettes so iconic.

One thing that surprised me was that many French baguette flours aren't especially high in protein. Compared with many North American bread flours, T65 is often a little softer and more extensible. The dough stretches beautifully, making shaping easier while still developing plenty of strength during fermentation.

So, should you use bread flour at home?

In most cases, I'd actually recommend starting with a good-quality all-purpose flour if you're trying to replicate a classic French baguette. Canadian and American bread flours are often significantly stronger because they're milled from higher-protein wheat. They can produce excellent bread, but the dough may feel tighter, absorb more water, and require small adjustments to your hydration or mixing.

Perhaps the biggest lesson I took away from my time at the mill wasn't about chasing a particular bag of flour, it was about understanding the flour you already have.

Every flour behaves a little differently.

The more you learn how your flour absorbs water, develops gluten, and ferments, the better your bread will become, regardless of whether the bag says T65, all-purpose, or bread flour.

Browse My Favourite Bread Recipes

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Cranberry & Raisin Crunch Granola 🥣

With the move to Muskoka this week, we've been doing a little meal prep before the chaos begins.

One thing we always make is a big batch of granola.

This recipe is based on the granola I used to make years ago when I was the baker at Langdon Hall. Since then, we've continued to tweak it at home, and I honestly think this version is the best yet.

This time, I swapped the cherries for dried cranberries and raisins, and it turned out beautifully. It's crunchy, lightly sweetened with maple syrup, and packed with toasted oats, coconut, pumpkin seeds, flax, and sesame.

We baked this batch in the Simply Bread Oven using the new focaccia pans, and they worked incredibly well. The shallow pans help everything toast evenly, cleanup is a breeze, and making a large batch couldn't be easier.

Half of this batch is coming with me to Muskoka for quick breakfasts before work, and the other half will be heading to the micro bakery.

We love serving it over yogurt with fresh fruit and a drizzle of maple syrup, but if I'm being honest... most of it gets eaten straight from the jar.

Cranberry & Raisin Crunch Granola

Makes: Approximately 750g (3 x 250g jars)

Ingredients

• 200g rolled oats
• 40g pumpkin seeds
• 30g sesame seeds
• 50g pecans, roughly chopped
• 50g pistachios, roughly chopped
• 40g coconut flakes
• 30g flax seeds
• 5g salt
• 5g ground cinnamon
• 100g pure maple syrup
• 175g coconut oil
• 150g dried cranberries
• 150g raisins

Method

1. Preheat your oven to 165°C (325°F) and line a baking tray or focaccia pan with parchment paper.
2. Combine the oats, almonds, pumpkin seeds, sesame seeds, coconut, flax, salt, and cinnamon.
3. Melt the coconut oil over low heat, then stir in the maple syrup.
4. Pour the wet ingredients over the dry ingredients and mix until evenly coated.
5. Spread the mixture evenly onto your baking tray and bake for 20–25 minutes, stirring once halfway through to promote even browning.
6. Remove from the oven and immediately stir in the dried cranberries and raisins.
7. Allow the granola to cool completely on the tray before transferring it to an airtight container. As it cools, it will become perfectly crisp.

Tip: Make a double batch—you'll be surprised how quickly it disappears.

Happy Baking,

MJD

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