Jeremy Cherfas

Hello again, old friend.

Hello again, old friend.

I appreciate fancy scoring when I see it, but there is also something marvellous about a loaf that so clearly reprises the seeds it came from.

I appreciate fancy scoring when I see it, but there is also something marvellous about a loaf that so clearly reprises the seeds it came from.

Very definitely that time of year.

Very definitely that time of year.

Three successive days of sunshine and the crocuses are out in force. This sparks joy.

Three successive days of sunshine and the crocuses are out in force. This sparks joy.

Seven sorts of seeds ready for a soak.

Seven sorts of seeds ready for a soak.

Latest episode travels to Louisville, Colorado, to meet Andy Clark, the baker behind @moxiebreadco and one of the most delicious pastries I have ever tasted. Have a listen at https://eatthispodcast.com/moxie -- which I will also put in the bio -- and tell me, please, where I might find the nearest kouign amann in Rome.

Latest episode travels to Louisville, Colorado, to meet Andy Clark, the baker behind @moxiebreadco and one of the most delicious pastries I have ever tasted.

Have a listen at https://eatthispodcast.com/moxie -- which I will also put in the bio -- and tell me, please, where I might find the nearest kouign amann in Rome.

I know what you’re thinking. And so was I.

I know what you’re thinking. And so was I.

The air is cold and the sun is warm. So good to be out and about doing deliveries

The air is cold and the sun is warm. So good to be out and about doing deliveries

A corn (maize) flour new to me. Yellower and perhaps thirstier than I am used to.

A corn (maize) flour new to me. Yellower and perhaps thirstier than I am used to.