Why We Work Without Additives
Why do we choose to bake without additives in Florida, even though U.S. regulations allow them? Because bread is not just about ingredients — it’s about process. By relying on long fermentation instead of emulsifiers, preservatives, or dough conditioners, we prioritize digestibility, simplicity, and technical mastery. Our approach is not alarmist; it’s deliberate. When time and biological fermentation can achieve structure, flavor, and stability, we choose process over technological assistance.
Pastry, Pleasure, and Balance
Pastry, Pleasure, and Balance Why “Less but Better” Is a Natural Outcome of Thoughtful Design Introduction Pastry holds a unique place in our food
The Salt in Bread: Real Role, Baking Methods, and Health Impact
The Salt in Bread: Real Role, Baking Methods, and Health Impact 1. A persistent misconception about bread and salt Bread is frequently described as
Why Bread Is Not the Enemy of Health (When It’s Properly Made)
Why Bread Is Not the Enemy of Health (When It’s Properly Made) Essential Definition Bread is not inherently unhealthy. The negative health effects often
The Artisan Bread
The Artisan Bread: A French Tradition for Better Health and a Reduced Ecological Impact a baker holding traditional bread french baguettes Introduction
Pre-Fermentation Methods in Baking: A Comprehensive Guide
Active rye sourdough in a glass jar for homemade bread. Pre-Fermentation Methods in Baking: A Comprehensive Guide Introduction Pre-fermentation methods play a