This Saturday is my last day at the Masonic Square until March 1. I am going to California Sunday for 2 weeks of baking school so you’ll have to get along without me until then. The first week of classes is on Viennoiserie which covers things like croissant, danish and brioche — basically things that consist of flour, butter, sugar and yeast. The second week is a class on breads made with whole grain and specialty flours. I’m particularly excited about this class because it is being taught by one of the top bakers in the country. I attended a one day class of his 14 years ago, after I’d been baking for a couple years and thought I knew what I was doing. I walked away humbled after seeing a true master demonstrate how seemingly insignificant differences in handling the dough can generate dramatic differences in the final product.
For this week, I will have the usual Baguette, Poilane, Seed and Walnut Raisin at the Coop Saturday morning. I’ll drop some extra since there will be now midweek resupply. I will have those plus Semolina and Rye at the Masonic Square. Oh yeah — Cookies too. I’ll have those both places.
Peter
