Miyuki Togi is now the head teacher at SFBI. To date, I have never had an opportunity to take a class with her but I know people who have. They rave about her and her baking/teaching skills. [Read more…]
I knew of Steve Sullivan before last weekend’s L’Atelier du Pain Serie at the San Francisco Baking Institute (SFBI). One of my kids used to live in Berkeley and, whenever I visited, I would go get bread at Acme, Steve’s bakery on San Pablo. In later years I always stopped by his smaller bakery in the Ferry Building in San Francisco, drawn by the memory of an improbable beetroot-and-goat-cheese sandwich on baguette I bought there for lunch one day, the type of sandwich that leads you to believe that perfection is indeed of this world.
This past weekend, the San Francisco Baking Institute (SFBI) marked its twentieth anniversary by launching its first ever L’Atelier du pain (bread workshop) serie. The event featured renowned bakers Steve Sullivan of The Acme Bread Company, Dave Miller of Miller’s Bakehouse and Chad Robertson of Tartine Bakery as well as two talented in-house bakers and instructors, Miyuki Togi and Mac McConnell. While it was streamed live across the world to anyone who had bought a ticket, a lucky few (thirty in all) had been randomly selected to attend it in person.
Super Woman is real. I have met her. Sure, she appears to favor the Chicago area but, let me tell you, she does get around: the place I saw her most recently was at the Grain Gathering 2016 in Washington State. Her name is Melina Kelson. Truth be told, I have never seen her in her blue and red garb. In fact she seems to prefer bakers’ whites… [Read more…]
It is tomato time in our neck of the woods and since the season is so short, I thought it better not to wait to post this galette recipe (with the kind permission of beloved local chef Anne Baldzikowski, aka The Easy Artisan.) I modified it a bit as Anne uses an all-purpose flour dough (for one 12-inch round galette: 1 1/4 cup unbleached all-purpose flour, 1/4 tsp salt, 4 oz. salted butter and 1/4 cup ice water.) I always like to use some percentage of whole-grain flour (it adds another layer of flavor.)