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Chocolate Burned & Lessons Learned at Pastry Boot Camp

By Brian Hart Hoffman There aren’t many things called “Boot Camp” that sound fun to me. I’m more of a “café-and-coffee” man than a “boots-in-the-mud” kind...
Grist & Toll - Bake From ScratchHow Small Scale Millers Like Nan Kohler Are Changing Our Flour

How Small Scale Millers Like Nan Kohler Are Changing Our Flour

By Adrian J.S. Hale I first met Nan Kohler at a grain conference. In a room packed with wheat breeders, grass seed farmers, and bakers,...