Big News for Bread Etc. — U.S. Readers Save 25%! 🥖
Barnes & Noble has selected Bread Etc. for their exclusive Pre-Order Sale, happening July 8–11!
If you're a B&N Rewards Member, you can save 25% when you pre-order my book using the code PREORDER25 at checkout.
Premium Members get an extra 10% off on top! 🎉
👉 Link in bio to pre-order from Barnes & Noble
(Or just search Bread Etc. Matthew James Duffy on B&N)
Thanks so much for all your support — pre-orders help more than you know and this one helps B&N plan for launch!
Tangzhong Milk Buns from This Week’s Dinner Party 🎊
I made these whole wheat tangzhong milk buns for a dinner party at work this week, and they were a total hit. Baked in advance, warmed for service, and wrapped in a warm linen napkin before being served, these soft, fluffy, and slightly sweet buns are a same-day yeasted dough that deserves a spot in every bread baker’s repertoire.
Recipe's up on the blog if you want to give it a go. It’s a great intro to tangzhong if you haven’t tried it yet.
Baguette Video Tutorials – Quick Update 🥖
Just a heads-up, the full baguette video series isn’t fully live yet, but we’re making steady progress!
I’ve been working on it every chance I get, but my current private chef role has been way busier than expected. That said, we’ve already uploaded the Course Overview and Module 2: Getting Started with lots of written content and bonus resources to dig into now. Videos are coming soon, and I’m aiming to have 2-3 full recipes uploaded by July 14th with the rest coming shortly after.
Here’s what’s inside with lifetime access to everything coming soon:
- Straight Dough Baguettes – great for same-day baking
- Poolish Baguettes – balanced, open crumb, and flavourful
- Baguette au Levain – a flexible hybrid sourdough with a touch of yeast
- Rye Levain Seeded Baguettes – deep flavour with a seedy crunch
- 100% Whole Grain Baguettes – hearty, nutty, and satisfying
- Baguette de Tradition – classic French technique and flavour
- Baguette en Bac – hand-mixed and fermented overnight for extra depth
- Decorative Baguettes – advanced scoring and shaping techniques
Thanks again for being here and for all your support. I promise it’ll be worth the wait.
The presale is the best price this course will ever be offered at.
Reader Bake of the Week: This Bread Is Dangerous 🍫
Big shoutout to Terry, who made my Milk Chocolate, Sour Cherry & Roasted Hazelnut Sourdough and called it “freaking dangerous to have around.” 😂
Honestly, same.
Terry crushed the hand-mixed marbling just look at that crumb! This loaf hits that perfect balance of rich, toasty, tangy, and sweet, and if you haven’t tried it yet, it’s a must-bake.
Bakery Shoutout: Terroir by Chef Dan Angus 🍞
A huge shoutout to my friend Chef Dan Angus on the opening of his new bakery, Terroir, in Cambridge, Ontario. We stopped in during a little getaway a few weeks ago (shoutout to my awesome wife for the surprise getaway!) and were seriously impressed! The bread and pastries are so good. If you're anywhere nearby, definitely pop in. It’s the kind of spot that reminds you why we love this craft.
As many of you know, my wife and I are hoping to open our own bakery next year. Visiting friends' bakeries like Terroir is always a major source of inspiration seeing their vision come to life (and tasting the results!) gives us a real boost.
Wishing Dan and the team all the success in the world. We'll be back soon. 🥐✨
This Week in the Micro Bakery At the Cottage 🏕️
This week at the cottage, I made one of my absolute favourite summer bakes: a rustic all-strawberry galette using my sourdough pie crust recipe, and it was epic. I tossed the berries with a little vanilla, sugar, cornstarch, and lemon, then folded everything up in that flaky, buttery crust. Baked until bubbling and golden, it got some serious love from the family I’m cooking for this summer.
This dough is seriously versatile. In the same week, I used it as part of a tasting menu for a savoury tart with caramelized onions, white anchovy, and frisée kind of a mini pissaladière vibe, and honestly, just as good.
If you haven’t tried this crust yet, it’s one of the most useful recipes on my site. It uses sourdough discard, rolls out like a dream, and works equally well for sweet galettes and savoury tarts.
👉 Get the full sourdough pie crust recipe here.
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Happy Baking,
MJD
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P.S. Want to learn more from me? Check out my online video resources 👇
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