Grand Cru Bread for a Grand Cause 🥖
Last weekend, I had the honour of baking the bread for Grand Cru, an incredible annual wine dinner that raises funds for Toronto General Hospital. It’s one of those events that truly brings together the best of food, wine, and community, and every year, I’m blown away to be part of it.
Chef Daniel Boulud, who I worked for as a sous chef and spent five years with, personally asked me to handle the bread for the dinner again this year something I never take for granted. Daniel also wrote a blurb for my cookbook Bread, Etc., so getting the call from him is always special.
This year’s theme was Paris, so I baked a mix of classic baguettes and decorative breads to fit the occasion. The bread was served with cumin butter, a perfect little touch that tied the flavours together beautifully.
The dinner featured an incredible lineup: Chef Jérôme Banctel, from the three-Michelin-starred Le Gabriel in Paris, and Chef Éric Canino, with two Michelin stars of his own. Both chefs created dishes that were just stunning. Jérôme even invited me to visit Le Gabriel next June when I’m in Paris, and you can probably guess what that means…
Because next June, I’ll be heading back to France, but this time with you!
🇫🇷 The Art of Dough: From Croissants to Cabernet
My new France baking and wine tour is already over 50% full, and it’s shaping up to be something truly once-in-a-lifetime. We’ve officially put the deposit down on the private château in the Loire Valley, and I can’t wait to bake, eat, and explore alongside you.
This trip includes a two-day masterclass with MOF World Champion Alexandre Laumain (who happens to be at my house right now for another series of workshops in the baking studio), unforgettable meals, vineyard visits, and a week that blends learning and living the French way.
There are just a few spots left — if you’ve been dreaming of baking in France, this is your moment.
Caramelized Onion, Gouda & Herb Sourdough 🧀
This one’s been blowing up on Instagram this week, and for good reason. It’s rich, savoury, and honestly a little dangerous because it disappears fast.
The idea came to me on 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 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.
Rye Croutons, the Fancy Way (But Still Totally Doable) 🧈
At work this week, I served a dish with local trout, smoked yogurt, and a cucumber-celery salad, and honestly, the surprise hit of the plate was the croutons.
I used my rugbrød (Danish rye bread) from Bread, Etc. as the base, cubed it up, and fried it gently in unsalted butter just as it started to foam not brown. From there, it’s all about movement: keep tossing the pan over medium heat until every side is evenly toasted. It takes a little care (and some chef reflexes), but the payoff is incredible.
It's not a great picture but the result is toasty, nutty, buttery rye croutons that add crunch and flavour to just about anything, soups, salads, or in my case, that trout dish.
If you want to bake the bread I used as the base, the full Rugbrød recipe is in my cookbook, Bread, Etc.
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.
This week in the micro bakery 🕺
It’s been a big baguette week here in the micro bakery, with dough, flour, and shaping everywhere, but the real excitement kicked off last night when MOF Alexandre Laumain arrived!
He’s been testing recipes with our local flours, and tomorrow we’re diving into a full day of baking, troubleshooting, and fine-tuning ahead of the weekend workshops. I can’t wait to get started with the group; it’s going to be an incredible couple of days.
Alexandre also brought a few surprises from France, some unique ingredients, new tools, and his signature precision. I’ve learned so much from him already, and we’re only just getting started.
Oh, and this week marks another first for him: his first real Halloween! 🎃 They don’t really celebrate it in France, so he’s about to experience the full candy-fueled chaos. I can’t wait to see his reaction.
|
|
|
Happy Baking,
MJD
|
Want to learn more from me? Check out my online video resources 👇
|
Unsubscribe · Preferences
