Hey Reader!

What a crazy week it's been!

Last Friday, we celebrated my wife's birthday with a night out seeing Dave Chappelle, Sunday was the Taste Canada Awards, and now I'm spending the week downtown Toronto getting ready for a massive dinner at Grand Cru this Friday.

We've been busy prepping everything from brioche and sourdough to shokupan (Japanese milk bread), and the workload has been pretty wild.

Needless to say, I'm running on a little less sleep than usual, so this week's newsletter is going to be a shorter one!

In this week's newsletter, you will find:

Bread, Etc. Won SILVER at the Taste Canada Awards! 🥈
Something Good Is Coming... 👀
Happy Halloween! 🎃
What I'm Listening To: The Loaf That Changed American Bread 🎧

Bread, Etc. Won SILVER at the Taste Canada Awards! 🥈

What a crazy week. I'm still trying to wrap my head around this one!

On Sunday night, I attended the Taste Canada Awards, where Bread, Etc. was nominated in the Single-Subject Cookbook category. I was just excited to be there, surrounded by so many incredible Canadian cookbook authors.

Well, somehow, Bread, Etc. took home SILVER! 🥈

I genuinely wasn't expecting to win anything, and when they called my name, I kind of froze. 😂

Writing this book was one of the hardest and most rewarding things I've ever done. So many early mornings, late nights, recipe tests, retests, and plenty of moments wondering what I'd gotten myself into.

To see all that work recognized like this is something I'll never forget.

A massive thank you to everyone who helped bring this book to life, and especially to all of YOU who have bought a copy, baked from it, shared it, or supported me along the way. I really couldn't have done it without you.

I'm incredibly proud of this book, and if you haven't grabbed a copy yet, I'd love for you to check it out!

GET YOUR COPY OF BREAD, ETC.

Something Good Is Coming... 👀

I've been working on something special for Black Friday this year, including some of the biggest savings on my online baking courses.

I'll be opening up a VIP early-access list next week, so keep an eye on your inbox if you've been thinking about taking one of my courses!

More details coming next week. 🍞

Happy Halloween! 🎃

I'm wrapping up at Grand Cru on Friday and can't wait to get home and take the girls trick-or-treating!

I'm going to be absolutely exhausted after this week, but there's no way I'm missing this one. 😂❤️

I also wanted to share these fun spooky cookies! They're a Halloween twist on my sourdough cookie recipe, which you can find over on the blog. Such a fun little baking project, especially if you've got kids who love getting creative in the kitchen!

Hope you all have a fantastic Halloween filled with lots of treats (and hopefully not too many tricks!). 👻🍪

GET THE SOURDOUGH COOKIE RECIPE

What I'm Listening To: The Loaf That Changed American Bread 🎧

I recently listened to a fantastic episode of King Arthur Baking's Things Bakers Know podcast, all about the iconic Tartine sourdough loaf and its influence on bread baking.

The episode features a conversation with Chad Robertson, the baker behind Tartine, about his journey, the inspiration behind his bread, and how sourdough has evolved over the years.

If you're into sourdough, bread history, or just love hearing how great bakers think about their craft, this one is definitely worth a listen.

🎧 LISTEN TO THE EPISODE

Happy Baking,