forest heartbeat

September 24th, 2014 | Posted by Gregoire Michaud in Classes & Demo | Recipes | Travel - (3 Comments)
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The massive forest I love to wander in back home is host to a lot of pine trees, and scattered among them are the very special Silver Pine, or at least that’s how we call them back home. They have such an heavenly fresh pine tree smell (I wonder why!) that it’s very easy to … Read more

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THE SPACE – That was the name of the place were The Green Queen Market took place last Saturday and space was pretty much were we ended from 11am to 4pm – in absolute space let me tell you! We should have lasted until 6pm, but we were sold out by 4pm. I am saying … Read more

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Pretending I am going to teach anyone how to make the best French toast (or pain perdu) on Earth would be way beyond my confidence point as I think there are so many people making it very well out there… at most, I might be able to inspire a different take on the classic dish… … 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

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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

Unshaped dough in the pot of hay

After a week-long Nordic food specials at our Lounge Restaurant from Chef Jakobsson (ex-Noma), we had a few things leftover, notably hay, hazelnuts and a superbly cold pressed rapeseed oil. A few days back, my friend Frederic came to say hello and brought back 2 bags of organic whole spelt flour from his baking stage … Read more

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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

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Some breads just gain natural recognition amongst diners. Maybe it’s the crust, maybe the fruity and nuty mix with the earthy rye or simply maybe it’s a mix of everything… Overtime, it becomes the word on the street, until it reaches the status of being almost famous; this is the story of our apricot pecan … Read more

18 hours, no yeast - perfect sourness!

A few weeks back, I had the pleasure to meet Philip and Alfred. Two gentleman who introduced Effective Microorganism (EM) products to me. What caught my attention along the discussion we had, more than anything else, was not the usage of EM to clean toilet or purify water, but the fact that it is a … Read more

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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

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Great interview with Jeremy on baking, sourdough and all the trimmings from stirthepots.com Check it out here!  

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

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