10/18/2026
Flour. Salt. Water.
Every time I make our country loaves I think of my time living/baking in Normandie. I spent days bent over wooden troughs mixing dough like they would have historically, chopping wood for the oven (or watching someone else do it 😂), baking in an oven so deep that if someone put bread far back in there I could never reach it, and selling bread at our local markets. In my free time, I wandered the hillsides picking blackberries along the way and read books in beautiful places. I got to know myself a lot in that small village. Truth be told, I wouldn’t be the baker I am today without that period in my life.
Maybe I romanticize it all, but it’s easy to see why. And besides, I guess I do every week in my own bakery anyways. It’s hard not to when you’re the only one awake while the rest of the city sleeps, shaping dough at 0200 in the morning.
Just something about it…flour, salt, water. Warmth. Time. Then, sustenance 🍞
Preorders are open! Check it out, get your orders in, and I’ll see you Saturday 🤍
