GREATER EDISON    FAVORITE SUPPLIERS     OUR FAVORITE BAKERIES

Scott has been to some fantastic baking classes throughout the world. 

In the summer of 2006, Breadfarm participated in the "Kansas Wheat Fields Experience".  Coming from the northwest, to Kansas in mid summer was an experience in itself.  Sponsored in part by the Bread Bakers Guild and millers, he joined along with 40 other nerdy bakers to tour millers, ride combines, meet farmers, visit bakeries and share bakers camaraderie. 

Scott and I (and Nell) attended the second annual "Camp Bread" in May 2007 at the San Francisco Baking Institute.  It was a really fun weekend filled with over 250 bakers from around the world.  Scott spent his time learning how to build an Alan Scott brick oven.  We are inspired to maybe someday try and duplicate the experience in our backyard.  I spent my time learning, one day about enriched dough's, (perhaps for some rustic Breadfarm pastries?) another day on alternative flours (rye, spelt, emmer) and the last day touring small and large scale artisan bread bakeries in the South Bay.  We made alot of really great acquaintances and came back to Edison inspired about what we do for a trade.

We get numerous questions per month from folks who want to learn how to be a baker.  Our advice is to get a good book and if time allows, go take a professional class.  Oh yeah, and join the Bread Bakers Guild so you can connect with other like minded breadies.

OUR FAVORITE BAKING INSTITUTIONS
Ritz Escoffier  Paris, France
Culinary Institute of America at Greystone  Napa Valley, CA
San Francisco Baking Institute  San Francisco, CA
The Bread Bakers Guild

OUR FAVORITE BAKING BOOKS
The Bread Bakers Apprentice by Peter Reinhart
Bread Alone by Daniel Leader
The Village Baker by Joe Ortiz
Food Lovers Guide to Paris by Patricia Wells
Crust and Crumb by Peter Reinhart
Bread-A Bakers Book of Techniques by Jeffery Hamelman
 

Created by Sirius © 2007  All rights reserved.