We had a first staff meeting on Sunday.  It was attended by those so far selected to be on the staff of Bread Furst at opening, some professional bakers and some serious amateurs now considering career changes. A week or so before the meeting, Jack Ravelle, our pastry chef, had written to me about the […]

I am flying across the country to bake. Not a celebrity chef going to a James Beard Foundation fund-raising dinner, I am instead on my way to the San Francisco Baking Institute to select a bread-baking oven. We may learn in a couple of weeks that the electrical upgrades we must make to the little […]