What's up Reader!

I’ve been baking a lot of baguettes lately. Like, a truly absurd amount. And while I’m not quite ready to spill the beans on why, I will say this: it’s big. Something major is happening behind the scenes, and I’ll be sharing more in the coming weeks, so stay tuned.

In the meantime, things have been full tilt over here. Over the past two weekends, I’ve hosted an in-person pizza workshop, catered a private pizza party for the family of a former Prime Minister (casual!), took on a massive new project… oh, and kept up with my full-time job at Centennial. So yeah — I’m a little tired. 😅

This weekend is a long one here in Canada, and I’m looking forward to slowing down, spending time with my family, and maybe even sleeping in (wish me luck). I’m keeping this week’s newsletter a little tighter than usual — but it’s still packed with good stuff.

In this week's newsletter, you will find:

1. Story Time: The First Recipe Ever Baked from My Book (By My Daughter) 📖
2. Rhubarb Knots (Sweet, Tangy & Buttery) 🪢
3. How to Braid Challah (with a sneak peek from the book) 🧵
4. Asparagus & Feta Quiche (A Langdon Hall Classic) 🥚
5. Rhubarb Crumble
6. This Message Meant a Lot 🧡

Story Time: The First Recipe Ever Baked from My Book (By My Daughter) 📖

Last week, I got the very first printed copy of my cookbook in my hands.
It took me a couple of days to open it. I’m not totally sure why… maybe I was nervous. Or maybe after years of testing, editing, and photographing, I just didn’t feel ready to see it yet.

When I finally cracked it open, it was during a busy moment — no time to really take it in. But the next morning, I woke up to something I’ll never forget.

Still in bed, I heard my kids talking about flour. When I came downstairs, Juniper and Frankie were in the bakery.
Juniper had scaled out the ingredients for the focaccia levain — from the actual book. She was already mixing, with a bit of flour dusted across the table.

She had to head off to school, so we left it to rise. After school, we weighed the rest of the ingredients together, and I showed her how to mix the dough by hand. She actually did it. She followed the recipe. She followed the photos.

She set a timer, did her folds (with a little guidance), and tucked it into the fridge for the night.

The next morning before school, she grabbed the dough from the fridge, rolled it, oiled the pan using a paper towel, and placed the dough right in. While she was at school, I dimpled and baked it — then brought it to her for lunch.

So… if we don’t sell a single copy of this book, this moment right here made it all worth it.
The very first recipe ever baked from Bread, Etc. was made by my daughter — with a little help from her sister.

It honestly blew my mind 🤯 she's only 7 years old...

📘 Bread, Etc. is available for pre-order now.
The book hits shelves September 16, but pre-orders are really important because they help signal demand to retailers and get the word out early. It also means:

• You’ll get the book as soon as it’s released
• You’re helping support a small-batch cookbook from a baker who still wipes flour off the table most days
• And... you might be baking focaccia with your kids sooner than you think

👉 Pre-order Bread, Etc. here​

The crumb—pretty proud dad moment here 🫶.

Rhubarb Knots (Sweet, Tangy & Buttery) 🪢

These soft, rich knots are one of my favourite things to make this time of year, especially when rhubarb is in season. The dough is enriched with eggs, butter, and milk, giving it a brioche-like texture that stays tender for days (if they even last that long).

We fill these with a swirl of homemade rhubarb & vanilla jam — or you can thicken that same jam with a touch of cornstarch, just like in my blueberry knot variation. Either way, it’s a sweet-tart combo that works beautifully against the richness of the dough.

👉 Here’s the rhubarb jam recipe I use​

Want to thicken it slightly?​
Add 1 tsp of cornstarch per 150g of jam. Mix the cornstarch with a bit of water bring the jam to a gentle simmer, add the cornstarch slurry and stir until it thickens up and holds its shape on a spoon.

Dough Recipe (Yields 12 Knots)

Ingredients:

• 363g AP Flour
• 363g Bread Flour
• 13g Instant Yeast
• 36g Eggs
• 436g Cold Milk
• 109g Sugar
• 11g Salt
• 109g Cold Butter

Filling:​
Use ~500g rhubarb jam per 12 knots (or thicken it slightly using the method above)

Method 🧈

Prepare the Dough:

1. Pour cold milk into the bowl, add yeast.
2. Add flour, sugar, salt, and eggs. Mix on 1st speed until combined.
3. Mix on 2nd speed until smooth and firm (8 min).
4. Add butter, one piece at a time, and mix until fully incorporated (8 more min).
5. Divide dough into ~350g–400g portions. Store in fridge until ready to use.

Shaping:

1. Roll each piece to about 24"–36" long, spreading filling ⅔ across.
2. Fold each third over itself, roll and trim into a 12" × 24" rectangle.
3. Cut into 24 1" strips, then tie into knots.
4. Line on a tray and freeze or proof.

Proof & Bake:

1. Thaw overnight if frozen.
2. Proof and preheat oven to 350°F.
3. Egg wash and sprinkle with pearl sugar (optional).
4. Bake 16–20 minutes, until golden.

Finishing Touch:​
Brush warm knots with a simple syrup for a little shine and extra softness.

How to Braid Challah (with a sneak peek from the book) 🧵

Whether you’re shaping a classic 3-strand loaf or a round challah for the holidays, this new blog post walks you through each step, with clear instructions and photos so you can braid with confidence.

It’s the same technique I’ve used for years — ever since I first learned to bake challah from Bonnie Stern — and it’s become a Friday tradition in our house. The dough is soft and forgiving, and even if your first braid’s a bit wonky (been there), it still bakes up beautifully.

Bonus: If you’ve pre-ordered Bread, Etc., this is the same technique you'll find inside the book, complete with a QR code that links to a video tutorial so you can follow along visually as you shape.

Whether you’re baking for Shabbat, Rosh Hashanah, or just craving a soft, shiny loaf for weekend brunch, this guide will walk you through the rhythm and repetition of challah braiding — and maybe even make it part of your weekly routine too.

👉 Read the full how-to here

Asparagus & Feta Quiche (A Langdon Hall Classic) 🥚

This past Mother’s Day, I made a spring quiche filled with asparagus from County Left Farm and crumbled feta. It was simple, seasonal, and rich in memories. I even made a tiny plain quiche for the kids — no greens, just eggs, and they crushed it.

The base for this quiche is a formula I’ve carried with me since my time at Langdon Hall, where Sunday brunch meant trays of golden, custardy quiches flying out of the oven. The original technique came from Michel Roux’s Pastry book, which is still one of my most-used references. If you're into pastry work, that book is gold. Here’s a link to the book I use.

🥧 Pâte Brisée (Michel Roux’s Classic Dough)​
Makes: ~450g (enough for 6 small tarts or 1 large shell)

• 1¾ cups (250g) all-purpose flour (or try soft wheat flour like I did)
• ⅔ cup (150g) butter, cut into small cubes and slightly softened
• 1 tsp (6g) fine salt
• Pinch of sugar
• 1 medium egg
• 1 tbsp (15ml) cold milk

1. Heap the flour on a work surface and make a well.
2. Add the butter, salt, sugar, and egg. Use your fingertips to cream it all together.
3. Gradually draw in the flour, working it gently until the dough takes on a grainy texture.
4. Add the milk and gently mix until the dough just comes together.
5. Using the palm of your hand, push the dough away from you 4–5 times until smooth.
6. Roll into a ball, wrap, and chill until needed.

Chef’s Tip: This dough freezes beautifully and keeps in the fridge for a week.

🥬 Asparagus & Feta Quiche Filling​
Enough for one 9" tart shell

• 3 large eggs
• 3 medium egg yolks
• 1¼ cups (300ml) heavy cream
• Pinch of freshly grated nutmeg
• Salt + pepper, to taste
• 1 cup grilled asparagus, chopped
• ¾ cup feta, crumbled

Instructions:

1. Whisk together the eggs, yolks, cream, nutmeg, salt, and pepper.
2. Scatter asparagus and feta in your blind-baked tart shell.
3. Pour the custard over the top, filling just to the edge.
4. Bake at 350°F (175°C) for 25–35 minutes or until the centre is just set and lightly golden.

📸 I’ve dropped in a few brunch photos below — yes, the crust was snack-tested before plating.

Seasonal Favourite: Rhubarb Crumble in a Cast Iron🍂

Okay, I know we’ve talked about rhubarb a lot lately… but it’s in season, everywhere, and incredible right now. And honestly, I’m not ready to stop baking with it.

Last weekend w threw together this cast-iron rhubarb crumble, and it was gone in a flash. A little tangy, a little jammy, and topped with a buttery, oat-packed crumble that basically guarantees second helpings. It’s unfussy, wildly comforting, and the kind of thing you can bake while cleaning the kitchen or wrangling the kids.

Here’s how I made it:

🥄 Rhubarb Crumble Filling

• 800g chopped rhubarb
• 100g maple syrup
• A squeeze of lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Mix everything together and let it sit while you prep the topping.

🧈 Oat Crumble Topping​
(approximate, but very forgiving)

• 100g rolled oats
• 100g whole grain flour (spelt or whole wheat works beautifully)
• 100g brown sugar
• 115g unsalted butter (1 stick)

Rub the butter into the dry ingredients until crumbly — no need to overthink it. Sprinkle generously over the rhubarb.

🧑‍🍳 Bake​
Pop into a preheated oven at 375°F (190°C) for 35–45 minutes, or until the topping is golden and the filling is bubbling at the edges.

Let it cool slightly so it sets up a bit, then serve warm with yogurt, whipped cream, or a scoop of vanilla ice cream if you're going all in.

🧡 Bonus: You can sub in some chopped strawberries or apples if you’re short on rhubarb.

Back by Popular Demand: Sourdough Tarte Flambée 🥓

I shared this last week for Mother’s Day brunch — and honestly? I had to bring it back. This is the perfect long weekend recipe. Whether you’re hanging at home, headed to the cottage, or hosting family, sourdough Tarte Flambée (aka Flammkuchen) is a total crowd-pleaser.

It’s rustic, crisp, loaded with flavour, and surprisingly simple to throw together. The base is a thin, sourdough-fermented dough topped with crème fraîche, sweet onions, and smoky bacon. You bake it until golden and bubbling and try not to eat the whole thing straight off the tray. (Good luck with that.)

This one’s extra special to me — I first learned to make it while working for Chef Daniel Boulud, and it quickly became a brunch favourite during my Four Seasons days. I’ve even made it in Alsace, right where it was born.

🧡 Chef’s Tip: Use my free sourdough calculator to size it up for any gathering — or pan!

👉 Grab the Sourdough Tarte Flambée Recipe Here

This Message Meant a Lot 🧡

I wanted to share a note I received this week that really made me pause:

Writing this newsletter each week is a joy, and messages like this remind me why I do it. Thanks, Rebecca.

Alright, I’m officially spent and heading to bed.
Thanks for reading and baking along with me — talk soon.

MJD

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