BBGA Members' Bread Blogs
Hello, my name is MC (stands for Marie-Claude) and, yes, I am French and passionate about bread, bread making, bread tasting, bread eating, bread blogs, bread books, bread pictures, bread everything.In the many years since we moved to the United States, I have witnessed a bread revolution the likes of which I never imagined, even in my wildest dreams.
- PArtisan Baker
Microbakery: I have been baking sourdough for well over twenty years. In 2007, at the noble age of 60 and clearly heading into my second childhood, I set up Bethesdabakers, a home-based microbakery which at its peak supplied up to sixty individual customers plus restaurants, delicatessens and B&Bs. Back in 2007 there were no models for setting up a microbakery so I developed my own routines and methods of production, including a spreadsheet-based bakery management system.
Slice of Life
There is nothing like the aroma of fresh baked bread when you walk into your local bakery or your own kitchen. The journey bread takes from the farm to your table is a long and complicated one, but the results are an exquisite pleasure. Katie McNeil of Pacific Sourdough guides us through the rich tapestry of ingredients, techniques, and the history that has made bread the most beloved food throughout the world.
Stir the Pots
Stir the Pots focuses on the food biz, especially chefs. Some are famous. Others aren't. What interests us are the tales about this crazy business, whether the folks we interview are responsible for cutting edge cuisine or old fashioned comfort food. Together, we stir the pots, talking about the passions, frustrations, or challenges of chefs and other food professionals.
The Baker's Hands
My name is Jarrett Chambers, executive baker at Cafe Ficelle in Ventura, California and author of this site.
I caught the bread bug in 2012 as a soon-to-be college graduate. My father in law and executive chef, Bryan Scofield, introduced me to the world of artisan bread. At the time, I was a full time student and practicing Exercise Physiologist. Bread baking started as a cheap way to make great food. After my wife and I married in June 2014 it turned in to a side job that helped us pay rent, and now has lead us all over the world and allowed me to lead a team of bakers at Cafe Ficelle. I have always been intrigued by cooking but baking was a totally different animal. A baker must have a great understanding of chemistry, fermentation, a creative mind, and, most importantly, patience. He must be responsible, organized, must be a great multi-tasker.