The Journal
Notes on
Notes on
Bread & Craft.
From the bench, the oven, and the grain store.
Why We Mill Our Own Flour on Fridays
Once a week we run a small stone mill in the back of the bakery. Here is why that Friday ritual matters more than any single ingredient.
Read More →The Starter That Has Been Alive Since 2017
We feed it every morning before we feed ourselves. Eight years old, still unpredictable, still the foundation of everything we bake.
Read More →On the Difference Between Good and Honest
Good bread is technically correct. Honest bread is something else. We have been thinking about the difference for a long time.
Read More →Sourcing Grain: A Visit to Marriages Mill
We drove to Essex to meet the people who grow and mill the wheat that goes into our country sourdough. What we found there changed how we think about flour.
Read More →