Here it is, everyone! The Amazon Kindle version of “Blood, Sweat, and Butter” is available NOW! Thank you so much to everyone who pre-ordered!
Click to check it out on Amazon Kindle!
Blood, Sweat, and Butter OUT NOW!!!
Writing
Comfort Food, Part 2- The Family Table
Good afternoon, friends and neighbors!
Between my day job at the bakery, trying to keep up with this blog, and the release of the book (IN 3 DAYS!!,) I’ve actually managed to run a little low on energy for other parts of my life.
Which is why, last night, I decided I was going to give myself a weird form of self-care and fix myself a slightly advanced version of Matt’s Nights In In College.
Don’t make that face. This doesn’t come from nowhere. Nothing we eat does.
Snapshots of the Bakeshop II- The French Connection
Good afternoon, friends and neighbors!
It’s been a minute (and two jobs) since I wrote one of these entries, and it’s something a lot of folks ask me about:
“What’s it like being the morning baker/ ovenmaster in a French bakery?”
Well here we go.
“Blood, Sweat, and Butter”- A NEW BOOK APPEARS!!
Good afternoon, friends and neighbors!
My regular blog posts will resume tomorrow, because for right now I have something BIG to announce:
My new book, “Blood, Sweat, and Butter,” will be released on the Amazon Kindle May 7th!!!
Here’s the deal…
The Role of Discomfort in Development
Good evening, friends and neighbors.
I get to work these days before dawn. As I walk in, the first order of business is checking the oven to make sure the settings are right.
Next, the days first load of croissants- waiting patiently in the proof box since the night before. They need to be in the oven in 30 minutes.
They aren’t ready. Small and sticky still. Crap… that’s not right.
A quick look at the control panel on the box confirms my fears. They’re gonna be late.
Right- time for Plan B. The cookies have time to go in.
Wait… that doesn’t look right. Why is the oven temperature tanking? Ugh… ok. Back on track, make up the time later.
The new wholesale management system is messed up. No one to call to check numbers for retail. Dammit… ok, just fudge the numbers. Wholesale is accounted for, I can bake more for the store later if needed.
The piping tip I need is missing. Use a similar one and change technique to compensate.
Not enough sheet pans- the other stores haven’t been sending them back. Rummage around and condense. There’s gotta be stuff to layer.
It’s cool. I’ll figure it out. It’s fine.
“Totally fine… I’ve got this. I’ve got this…”
“At least I’m learning some interesting tricks…”
The Black Hat Baker 