Last weekend I had the chance to dine at one of the best restaurants in the bay area. “Ad hoc” is one of Californian chef Thomas Keller’s famous restaurants and I was quite lucky to sneek in with a couple of friends who actually had a reservation (“Oh noooo, I thought our reservation was for three!”). Let me tell you, the food was amazing!

Keller has a bunch of cook books published, one of them the “Bouchon Bakery”. I’ve looked at the book in the store many times and I think it’s about time to pick one up. Maybe I could ask Santa for a copy….

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Crumbsy, the newest addition to the family…

It wants to be fed…twice a day….I was told I have to name it or it will die…may I introduce: Crumbsy, the sourdough starter!

Now, let me show you what Crumbsy can do if treated well…

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I’ve been baking beautiful breads like these ones all week long at the San Francisco Baking Institute and I can’t wait to start working with my own equipment now. It was such an inspiring experience to work with bakers from all over the world! I discovered that Crumbsy’s relatives have a hard time surviving in Brazil and Panama, because they can’t handle the climate. Who would have thought…

Right now Crumbsy is on vacation (in the B&B’s shared fridge), made into crumbles with a lot of flour to slow down it’s metabolism and taped shut, waiting for it’s trip back to Castlegar. Crumbsy and I will strive to make the best sourdough breads possible for the bakery. There will be Old World Whole Wheat, Multigrain, Rye, Walnut Raisin and many more.