Join 13,031+ bakers of all experience levels. In this newsletter, you will find recipes, guides, tips and tricks on how you can make bakery-quality bread and master those tricky doughs at home. I'm Matthew, a full-time baking professor and I'm excited to share all that I've learned in my 20 years as a professional chef.
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Inside the Bakery: Duck Eggs, Rye Bread & a Wild New Loaf
Published about 2 months ago • 6 min read
What's up Reader!
What a wild week.
Last Friday, my Bread Etc. pre-sale officially launched—and wow, I just want to say a huge thank you to everyone who pre-ordered, shared, or reached out with kind words. We came out strong, and your support truly means the world.
On top of that, I hosted an Artisan Bread 101 workshop with an amazing group of bakers on Saturday, followed by a live rye bread webinar on Sunday. It was a whirlwind, packed with energy, learning, and a lot of flour.
Now, as we roll into another week, I’m looking forward to slowing things down a bit and spending some time with my family. After a couple of adrenaline-filled weeks, a slower weekend sounds pretty perfect.
Let’s get into this week’s newsletter—there’s a new recipe, a fresh video, and maybe even a poll about breakfast names (because we all know those debates run deep).
In this week's newsletter you will find:
Why Cookbook Pre-Orders Matter More Than You Think 📚
One Spot Just Opened: Sourdough Pizza Workshop – May 10
New Video: 100% Rye Sourdough 🎥
Soft-Boiled Duck Eggs with Sourdough Toast Soldiers 🥚
Toad in a Hole (Or Egg in a Nest?) 🍳
Ottawa, Porter Airlines & A Very Special Bakery 🇨🇦
Why Cookbook Pre-Orders Matter More Than You Think 📚
First off—thank you so much to everyone who reached out, shared kind words, or pre-ordered Bread Etc. last week. Your support means the world. The presale has been off to a great start, and I’m incredibly grateful. 🙏
That said—we’re just getting started, and I need to keep the momentum going.
If you’ve been thinking about pre-ordering, now is the time. Pre-orders are a huge deal for any book, and here’s why:
They tell bookstores there’s demand. More pre-orders = more copies stocked and easier to find.
They help spread the word. A strong early launch gets the book into more hands and more kitchens.
They determine bestseller potential. All pre-orders count on release day—so the bigger the wave, the better the shot at lists and features.
You get first access. Pre-order now and get your copy shipped right when it drops.
Bonus: A giveaway is coming. I’m working with my publisher on something special for everyone who pre-orders. Details soon!
If you’ve ever learned something from my blog, newsletter, or videos, this is the best way to support my work—and get something amazing in return.
👉 Pre-order Bread Etc. today and be one of the first to get your copy on September 16, 2025.
One Spot Just Opened: Sourdough Pizza Workshop – May 10 🍕
Due to a last-minute cancellation, one spot just opened up for my Sourdough Pizza Workshop on May 10th in Stouffville, Ontario.
We’ll be making four different styles of naturally leavened pizza (plus a bonus tarte flambée) in wood-fired ovens, using incredible flours and techniques I’ve refined over years of teaching.
If you’ve been wanting to join—this is your chance!
Soft-Boiled Duck Eggs with Sourdough Toast Soldiers 🥚
There’s something nostalgic about soft-boiled eggs with toast soldiers. I grew up eating them with plain packaged bread, and now I get to make a slightly fancier version for my own kids—crispy sourdough soldiers dunked into jammy yolks. It’s still simple, still comforting, just with a little extra love (and butter).
Back when I was cooking in restaurants, I learned how incredible duck eggs can be. At Daniel Boulud’s, we served them soft-boiled, breaded, fried, and plated with roasted mushrooms or spring asparagus. But honestly? At home, I keep it simple—and that’s exactly what this recipe is all about.
You don’t need fancy gear or rare ingredients. You can use chicken eggs if that’s what you have. Just bring the heat, a good loaf of sourdough, and a little attention to timing.
Continuing with the breakfast nostalgia theme... here’s another one from my childhood that I now make for my own kids.
Lately, I’ve been testing a Pain de Mie (Pullman bread) recipe for the blog—which means we’ve had a lot of it around the house. And when you have extra soft, pillowy bread? You make this classic: Toad in a Hole.
(Or as my wife insists, Egg in a Nest. I say Toad in a Hole. She says Nest. I’ll let you all decide—there’s a poll going up in the feed!)
This version uses rich, buttery pain de mie and a perfectly cooked egg in the centre—crispy edges, soft yolk, and just enough steam to set it without overcooking. It’s simple, satisfying, and always a hit.
My girls like their eggs seasoned with flakey salt and Espelette
Toad in a Hole (or Egg in a Nest)
Makes: 1 serving Takes: 5–10 minutes
Ingredients:
1 slice of Pain de Mie (or any sandwich bread)
1 large egg
Butter or oil, for the pan
Salt + pepper, to taste
½ tsp water (for steaming)
Instructions:
Use a ring cutter or glass to punch a hole in the centre of your bread slice.
Warm a nonstick or cast iron pan over medium heat and add a little butter or oil.
Place the bread slice and the round cut out into the pan. Lightly toast one side.
Flip the bread and round piece. Add a bit more butter if needed.
Crack an egg into the hole in the center of the bread.
Let it cook until the white is mostly set (about 1–2 minutes), then add about ½ tsp water to the edge of the pan and cover with a lid.
Steam for another minute or so, just until the egg white is set but the yolk is still runny.
Remove from the pan, season with salt, pepper, then serve immediately—with the toasted round for dipping.
This is one of those “simple things done well” kind of breakfasts—and it hits even harder when you’re using good bread.
Try it with sourdough, rye, brioche, or (my current favourite) pain de mie.
Ottawa, Porter Airlines & A Very Special Bakery 🇨🇦
A few weekends ago, I had the chance to head to Ottawa as part of a really exciting collab with Porter Airlines. I brought my daughter Juniper along, and let me tell you—it turned into a core memory.
We visited amazing spots, ate some incredible food, and filmed a video that I can’t wait to share with you.
When it hits my Instagram, I’d love if you could drop a quick comment or share—it would mean the world to both of us... let’s just say there’s a chance we’ll be visiting a few more cities 👀
One of my favourite stops on the trip? Almanac Bakery. It’s a beautiful little bakery that mills all its own flour and specializes in whole-grain baking. I was completely blown away by the flavour, care, and quality of everything they make.
If you’re curious about working with freshly milled or stone-milled flour at home, I wrote a whole guide to help you get started:
Whether you’re using a home mill or just want to try baking with freshly milled flour from a local bakery or mill, this guide breaks it all down—benefits, techniques, storage tips and more.
Fresh flour changed the way I bake, and I think it might do the same for you.
Before I sign off, I’ve got one more thing to share.
This week in the baking studio, I baked an epic loaf: Sun-Dried Tomato & Feta Sourdough. I wish I could take credit for the flavour combo—but this one was all my wife’s idea (and a very good one at that).
It turned out beautifully—crispy crust, soft crumb, salty, tangy, savoury goodness in every bite. I’ll be sharing the full recipe and photos in next week’s newsletter, so keep an eye out if you love a good savoury loaf.
Happy Baking,
MJD
P.S. Want to learn more from me? Check out my online video resources 👇
Join 13,031+ bakers of all experience levels. In this newsletter, you will find recipes, guides, tips and tricks on how you can make bakery-quality bread and master those tricky doughs at home. I'm Matthew, a full-time baking professor and I'm excited to share all that I've learned in my 20 years as a professional chef.
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