Hey Reader! This newsletter has gone out every Friday at 7 am since November 2023. This is the first time I was almost too tired to write it but I don’t want to let you down, so I’m keeping it short and sweet. My book launched last week, and what a ride it’s been. We went to Vegas for the launch, came back to Niagara for the first Canadian signing, and then this morning I was up early for a TV shoot. Oh and last night we also hosted a book launch party for friends and family, over 50 people...
7 days ago • 4 min read
Hey Reader! I want to start this week by saying thank you. None of what I am about to share would be possible without your support. Back in June 2020 I had my very first conversation with my publisher. Now more than five years later my book Bread, Etc. is finally out in the world. It is hard to put into words just how surreal that feels. The love and encouragement pouring in have been overwhelming in the best way. The feedback has been so positiv,e and I could not be more grateful. We...
14 days ago • 6 min read
Hey [FIRST NAME GOES HERE]! What a week. Honestly, I’m swamped a bit right now. My garden is totally overgrown (help!), the house is a mess, there are over 100 copies of my book stacked in boxes, and I fly to Vegas tomorrow. On top of that, I’m in the middle of a pretty major life transition (more on that soon). And, oh yeah my debut cookbook Bread Etc. comes out in just 5 days. WOAH. In between all that chaos, I did something kind of surreal. I pulled out my own book and followed one of my...
21 days ago • 5 min read
Hey [FIRST NAME GOES HERE]! What a Summer and What’s Next? I’ll be honest with you, I’m writing this one a little under the weather. It’s been a whirlwind couple of months, and my body finally told me to slow down. From July 1st through August 25th, I was up in Muskoka working as a private chef. It was an incredible summer full creative freedom in the kitchen, long hours, and the chance to create some core memories with my family in between the busyness. When I finally wrapped up, I came home...
28 days ago • 6 min read
Hey [FIRST NAME GOES HERE]! It’s hard to believe, but I’ve been working in this baking studio for almost four years now, and sharing recipes online for over eight. In that time, I’ve had the privilege of helping thousands of you bake better bread from your very first loaves to bakery-level showstoppers. This summer, my baking looked a little different. I was working as a private chef, which meant my schedule (and my numbers!) were constantly changing, and my bread bakes were few and far...
about 1 month ago • 8 min read
Hey [FIRST NAME GOES HERE]! This summer has been one for the books. I was finally back in my baking studio for the first time since July 1, and looking back, wow, what a ride. Working as a private chef was a TON of work, but honestly, I loved it. I had the privilege of cooking for the best people, with full creative freedom, and I turned out some incredible food (and baked a whole lot of bread, of course). It wasn’t perfect every single day it never is but I’m proud of what I cooked. Even...
about 1 month ago • 6 min read
Hey Reader! I just wrapped 7 straight days of big, long shifts, some running from 8 AM to 11 PM, and I am tired. After finally getting two days off, I spent today hanging out with my kids (which is the best kind of reset) and doing a little planning for something exciting… I’ve been working on an upcoming collab with MOF Alexandre Laumain, who was recently featured in my newly launched Baguette Course. This course is officially complete, and it’s been amazing to see all the baguettes being...
about 2 months ago • 6 min read
Hey Reader! Wow!!! August already?!I feel like I just unpacked in Muskoka, and now I’m less than a month away from back-to-school and heading home. The private cheffing gig has been amazing (and I’m definitely going to miss lake life)… but I can already feel the shift back to real life creeping in. Me and my daughter Juniper on the beach in Muskoka If you’re anything like me, baking tends to go a little off-schedule during summer, but I’ve got something that’ll help you get right back on...
about 2 months ago • 6 min read
Hey Reader! Wow! Summer is officially halfway done. As of today, I’m on the back half of my private chef contract, meaning I’ve got fewer days left than I’ve already worked. (How did that happen so fast?!) Making S'mores in Muskoka With my Girls It’s been such a great season so far. I’ve been cooking every day with amazing organic produce from Eat Local Muskoka, and I’ve really leaned into the joy of cooking carte blanche just using what’s in season and letting the ingredients guide the menu....
2 months ago • 8 min read