Hey Reader!

With Mother’s Day this weekend, I wanted to dedicate this week’s recipes and newsletter to all the moms out there, especially my wife, who somehow keeps everything moving while still making it look effortless.

This week’s newsletter ended up full of the kinds of moments that remind me why food matters so much. There’s a new sourdough crepe recipe on the blog, a simple brioche breakfast Juniper made this week that honestly kind of blew my mind, and a few moments from Bakery Showcase with Frankie that made me smile looking back at them.

And honestly, thank you for being here and reading these every week. I really appreciate it.

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Sourdough Crepes 🥞

With Mother’s Day this weekend, I wanted to share a recipe that feels a little special but is still incredibly simple to make.

These sourdough crepes are thin, delicate, lightly tangy, and one of my favourite ways to use up extra sourdough discard. They work just as well for breakfast as they do for dessert or savoury fillings, which makes them perfect for a slower weekend brunch.

The last time I was in Paris with Juniper sitting on my shoulders, we walked past a crepe shop and I stopped so she could watch. We also visited a small spot where the owner told us his family actually grew the buckwheat used in the crepes. Ever since that trip, making crepes at home has felt a bit special.

A few reasons I love this recipe:

• Great use for sourdough discard
• Sweet or savoury
• Comes together with simple pantry ingredients
• Easy to make ahead
• Freezer friendly

👉 Get the sourdough crepe recipe here

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Bakery Showcase Weekend 🍇

This past Sunday and Monday, I was at the Bakery Showcase working with California Raisins.

Over the two days, I baked around 200 mini Pop-Tarts and 48 walnut-raisin sourdough loaves for demos and samples, which honestly turned into a pretty fun challenge to prep and organize everything ahead of time.

The Pop-Tarts were based on a recipe from the blog and filled with California Raisin filling, while the sourdough was a naturally leavened walnut-raisin loaf that worked really well for sampling.

One thing I always forget until events like this is just how much people genuinely love raisin breads and pastries when they’re done properly. Toasted walnuts, good fermentation, and a bit of sweetness from the raisins just work.

The best part, though, was taking Frankie with me on day two. Bakery Showcase only happens every three years, and three years ago, I brought Juniper with me, so it felt pretty special having Frankie there this time, following in her big sister’s footsteps. She had an absolute blast and honestly did amazing the whole day (she didnt complain she was bored once 😆).

It was also great getting to meet so many readers and bakers in person over the weekend. Really appreciate everyone who stopped by the booth to say hi.

👉 Get the Pop-Tarts recipe here

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A Workshop Worth Checking Out

A lot of people reached out after my last newsletter, asking about workshops, especially after I mentioned I won’t be hosting any more in-person classes until the fall.

So I wanted to share one that I genuinely think is worth your time.

My friends Mark and Luis from Rise Bake Lab have an upcoming workshop, and honestly, if I were free, I’d be there myself.

I’ve known both of them for a long time, and they’re not only great bakers, but great teachers too. The kind of people who really care about the craft and want to help others improve. Those are the workshops that stay with you.

One of the best ways to improve as a baker is just being around other passionate bakers, asking questions, seeing different techniques, and getting hands-on with the process.

So if you’ve been looking for a class or workshop this summer, this is a really good opportunity.

👉 Check out the workshop here

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Mother’s Day Breakfast with Juniper 🍳

With Mother’s Day coming up, I wanted to share this one because Juniper actually just made it this week while practicing different ways to cook eggs.

As soon as she saw the brioche sitting on the counter, she immediately wanted to make a toad in a hole with it, and honestly… it turned out amazing.

One of my favourite things as a parent is watching my kids become more comfortable in the kitchen. Juniper is 8 now and cooked this entirely herself, which kind of blew my mind.

Simple, comforting, crispy around the edges, and really, really good. The rich buttery brioche toasts up while the egg gently steams under the lid. We usually serve it with the little toasted circle cutout on the side for dipping into the yolk.

And honestly, if my 8-year-old daughter can make this, so can you.

This would make a pretty great Mother’s Day breakfast this weekend.

Brioche Toad in a Hole

You’ll need:

• 1 thick slice of brioche (sourdough or challah also works)
• 1 egg
• Olive oil
• Small piece of butter
• Salt and pepper
• Espelette pepper if you have it

1. Cut a hole in the middle of the brioche using a cutter or a small glass.
2. Heat a pan over low to medium heat and add a little olive oil. Place both the brioche and the cutout piece into the pan and lightly toast them.
3. Flip the bread and add a very small piece of butter into the hole. Crack the egg into a small container first, then gently lower it into the center.
4. Season with salt, pepper, and espelette.
5. Let it cook for a moment, then add 1 to 2 teaspoons of water to the pan depending on the size. Cover with a lid briefly to let the egg steam gently.
6. Remove the lid and continue cooking until the bread is crisp and the egg is set how you like it. If needed you can flip it, but I prefer not to.
7. The biggest thing is not adding too much water so the bread stays crisp and doesn’t go soggy.
8. Serve warm with the toasted cutout piece on the side for dipping.

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This week in the micro bakery 🕺Baguettes + Doughnuts I finally put out a new “day in the life” style video from the micro bakery this week. This one is less polished and, honestly, more reflective of what things actually look like right now. Early mornings, doughnuts, baguettes, filming, baking, family life… trying to juggle all of it at once. In the video, I make baguette de tradition and yeasted doughnuts, and one of my favourite parts was having Juniper helping shape baguettes alongside me. The funny part is that after they baked, I genuinely could not tell which ones were hers and which ones were mine anymore. That was a pretty cool moment. I also talk a bit in the video about something I’ve been trying to prioritize more lately, sleep. When I’m rested, everything feels smoother. More energy, better focus, and honestly, I just enjoy the work more. If you want a behind-the-scenes look at the micro bakery and what my days actually look like right now, I think you’ll enjoy this one. ⬇️ Watch the video here ⬇️ ​

Happy Baking,

MJD

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