Extraordinary brewing stories

July 3rd, 2015 | Posted by greg in Daily life... - (4 Comments)
Pre-fermented malted barley rye sourdough.

Ever since I came across Young Master Ales, I kind of knew there was more lingering in the air than just wild yeast… Tucked in a quiet corner of Mongkok, The Ale Project otherwise known as TAP is a small, very friendly beer place managed by James. Visiting Young Master Ales Brewery in Ap Lei … Read more

We all need Young Masters

June 3rd, 2014 | Posted by greg in Daily life... - (2 Comments)

In a not so far past, beer was called “liquid bread”, the reason being that beer was a simple fermented cereal beverage, and it was never filtered, thus there was solid residue of the cereal left in the liquid, where the name liquid bread. And when I visited Young Masters Ales, a new start-up where Rohit and Ulrich … Read more

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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


Every artisan has its element to work. Writers have paper and pen, musicians have instruments, sculptors have noble wood or stone… and we, bakers have flour – a noble element that requires the same amount of artistry as a sculptor or a painter. For us, quality flours created by the passionate millers are our playground, … Read more

Movie: Wood fire baking in Verbier

September 2nd, 2011 | Posted by greg in Daily life... | Travel - (8 Comments)

Decades ago, in my hometown of Verbier, wood fire oven baked sourdough bread was reigning king. Back then, the main activity in our village was farming, not only to make a living but more simply to live. There was one communal oven, called Four Banal in French, and each family had its turn to bake. … Read more


So you’ve got sourdough? For the purist, die-hard sourdough bakers out there, you may just follow the below guideline without the suspiciously dangerous 2 grams of industrial yeast… simply using the sourdough you’ve prepared in part II of the trilogy. For everyone else, you may chose to bake  with a little extra fresh yeast with … Read more

Sorry to keep you waiting so long after part I of the trilogy… it’s just that good bread takes time! Sadly not just five minutes a day…   I have seen quite a few baking books relating about no-knead, no-work, few-minutes-job breads… is that what bread baking has come to? Like everything else: fast and … Read more

I figured it would take me at least 3 extended blog post to explain my complicated relationship with sourdough. As a quick introduction and as a fan of the Bourne trilogy blockbuster, I thought appropriate to call this series as: I. The Sourdough Identity II. The Sourdough Supremacy III. The Sourdough Ultimatum National Geographic, Discovery … Read more

Baking tryout: Rye sourdough and roselle

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