Swedish Tea Ring and Christopsomo Bread

The moon is near full and holidays are lapping in like a glittery tide. We are finally getting a breath of cool air here in the Crescent City and nothing feels better on a cold day than baking. I very much enjoyed the first edition of Zoe Francois and Jeff Hertzberg’s Artisan Bread in Five […]

Christstollen and Butter-Haiku

A German fellow I have been working with was thrilled when I brought in my latest loaf—stollen, er, “sch-tollen.” He regaled me with the history of the bread, how in Dresden, large stollen loaves would be prepared sometimes weeks in advance of the Advent season and then stored outside under shelters where the elements kept […]