Flavour and Alchemy: On Bread Baking

Most people who know me understand the love I have for bread; kneading the dough, watching yeast come to life, and finally eating it, as-is or with a nice butter or soft cheese. Wheat supports a unique alchemy; the grain’s gluten structure and starches allow microbial life (yeasts) to grow, making bread and other products possible. Wheat has…

A Pastry Tour of Paris

So, it’s been a while hasn’t it? Life in France was hectic for the last couple of months, but I have so much to share now that I am settled in at home! Prior to Grignan, I had been planning (and budgeting for) a pastry tour of Paris as a key part of mine and…

Working at Restaurant Lulu Hazard: Grignan, France

This is Restaurant Lulu Hazard, where I am working in the town square of Grignan. Tiny little stove in the tiny kitchen. One time the oven door came off in my hand. Although the kitchen is small and charmingly quirky, there is still an opportunity to make great food here. This is the grilled sardine…