Pain Neuf Bakery

11/22/2025

I had the pleasure of making a croquenbouche for a special occasion. It was the first time I made a croquenbouche and I'm glad it was well received.

11/10/2025

Pan de Mu**to

10/29/2025

I love this time of year because it's time to make Pan de Mu**to!

01/15/2024

This holiday season, I personally worked on a recipe for red fife sourdough! Red fife is a variety of flour native to Eastern Canada. You can get fresh ground red fife flour from Kneuven Creamery (https://www.knuevencreamery.com/). I think it turned out well.

03/29/2023

Greetings everyone! I will be baking Czechoslovakian Nut Roll this weekend. If you are interested and in the area, please check this out. Please make sure orders are placed by Saturday morning.

Search for your favorite breads and pastries such as sourdough, baguettes, croissants, turnovers, and macarons! Items are updated frequently and show what is currently available.

03/06/2023

I'm grateful for the nice story in the BG Independent. And if you're in the area, head to the Clay Pot to have a great meal and some of the bread I make.

Bread baking side business arises from family’s desire to eat healthier TOPICS:Brad YanigaPain NeufThe Clay Pot Brad Yaniga with loaves fresh from the oven in he Clay Pot kitchen. Posted By: David Dupont March 5, 2023 By DAVID DUPONT BG Independent News When Brad Yaniga and his wife, Christina, we...

01/17/2023

Happy New Year! When you bake a loaf, the crust can split when the dough hasn't finished proofing. Instead of the dough rising in the oven in a normal way, it bursts through the weakest part of the loaf. Pictured here is a loaf I baked and another loaf I purchased at a bakery in France (I won't say which one is which :) ). Though no one really wants tears in their loaves, it is common. I wanted to post this as encouragement not to compare yourselves to others. Even some of the best bakers make bread with tears. Happy New Year, and happy baking!

08/06/2022

Garlic bread!
Here's the recipe ...
1 loaf of French baguette de tradition
114 grams (1 stick) of butter at room temperature
2 - 5 cloves of garlic (for taste)
2 - 5 sprigs of fresh thyme (for taste)
2 - 10 leaves of basil, chopped (for taste)

Mix all ingredients into room temperature butter and spread on open side of bread.
Preheat oven to 350F and bake for 8 minutes.
Turn on broiler on high and broil for 3 minutes.
Cut into bite-size pieces and enjoy!

08/02/2022

This is a picture of the Pont Neuf bridge in Paris - the bridge that inspired the name for Pain Neuf Bakery. The name of the bridge translates to "New Bridge", and ironically, it has become the oldest of the bridges crossing the Seine River. Like Pont Neuf, Pain Neuf brings "new bread" using traditional methods.

07/03/2022

Croissants and pain au chocolat !

04/17/2022

Happy Easter everyone!

The holidays are a great time to try new things. This is a Hungarian kalàcs - a nut roll.

04/05/2022

Lemon tart, also commonly referred to as tarte au citron, tastes as good as it looks!