Annealment

Pictures as requested... I had a great day and learned a lot. All their bread is from a sourdough leaven. The split-open item is the savory fold and makes a terrific lunch. The oven is an enormous wood-fired monster with a rotating baking floor. It's quite an operation—full of skill and good cheer.

Thanks, everyone! Kerry, I grew up in the Laurentians, north of Montreal, but the last place I lived in Canada was Toronto. I moved down to the US four years ago for a job teaching philosophy. Smithy, my standby items are probably easy sweets, like brownies and chocolate chip cookies, but if I have the time and energy, I'll make something like quiche or ice cream. I'm fascinated by the simplicity of bread, and I'd like to immerse myself in artisan baking. I'm actually doing a day of "shadowing" at the Hungry Ghost bakery in Northampton tomorrow. I'm hoping to get a sense of what it's like to work in a small, thoughtful bakery. Thanks again for the warm welcome! I'm looking forward to exploring the forums and meeting people.

Hello! I've been an avid cook and baker for a long time now, and it's a pleasure to join a community of people interested in food. I'm actually playing with the idea of leaving my current job and seeking a career in food—maybe food journalism or baking. If anyone else has made, or is considering, a similar change, I'd love to hear about it!