Breaducation

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The Baker’s Round

Posted by brasseriebread on March 5, 2010

There were two men once who desired nothing more than a good crusty piece of bread to enjoy with their dinner. Both men were chefs, and what they desired for themselves, they desired even more for their patrons, who paid for good wine, a great meal, all in good company at a great place. Trouble [...]

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Deconstructed: What makes the Perfect Crust?

Posted by brasseriebread on February 17, 2010

“Bakers say that the sound of the crust crackling as it cools is the bread’s song’ ” – Rose Levy Beranbaum, The Bread Bible A few weeks ago, I got my first ever crust-cut. A swift misstep, a prickling feeling, and a small slash of red appeared at the top of my right index finger. I [...]

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Folic Acid in Bread – Mass Medication or Fortification?

Posted by brasseriebread on September 30, 2009

Folic Acid in our breads yea or nay? I admit, I’m a little ashamed I paid scant attention to this announcement despite the fact I work in the very industry it s creating waves in, so after @zagundo‘s suggestion that we cover it, I went straight to Michael to get the scoop and his thoughts [...]

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Teenage Angst. Tastes so good

Posted by brasseriebread on September 9, 2009

Riddle me this: What is smack-bang in the throes of puberty, suffering from sleep-deprivation, driven by a deep aching hunger, whinging to be fed constantly, or unable to resist its incessant desire to reproduce and multiply? Ah, teenagers – That tricky tightrope balancing act between dependent child and reluctant adult. I’d say the age of [...]

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Ingest the passion

Posted by brasseriebread on June 23, 2009

I admit that sometimes, I do feel as if I’m treading the fine line between my job and who I am and what I stand for. To be quite honest, blogs for me were never meant for the marketers, for the PR mavens. Like many of you out there I’m sure, I m growing bored [...]

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