There was no option: While I was back home I had to bake bread in those century old wood ovens. Before flying to Switzerland, I asked my family to scan all the news around that topic to see if there was any baking going on while we were there and lucky us, the small village … Read more

Scheduled to be published for the Hong Kong Book Fair and its 920,000 visitors in July 2011, here is a glimpse of what you will find in my upoming baking book! After the unconditional success of the now sold-out Artisan Bread book, I oriented this second edition towards baking your own bread at home. We … Read more

Baking tryout: Rye sourdough and roselle

February 4th, 2011 | Posted by greg in Recipes - (8 Comments)

In a passionate baker’s mind, you tend to relate everything you eat to bread. In this case, I am still trying to figure out the every use of Roselle since my last blog post on macarons. While munching on the preserved blossoms and their elegant floral acidity, I thought it would balance quite well with … Read more

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