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The newsletter, the classes, and the small handful of tools that quietly do the heavy lifting in my kitchen every week.
My proofer, bannetons, and the rest of the studio essentials.
The mixer I reach for every single bake. Gentle enough for enriched doughs.
Stone-milled Sonora and einkorn. A woman-owned small farm in Washington.
Hand-made starter whisk from Andrew Janjigian. Small, specific, perfect.
Countertop deck oven that completely changed my crust game at home.
Bannetons and bread mats. The reusable mat is what I bake on now.
Spiral mixer built for bread. If you bake big batches, this is the upgrade.
Beautiful scoring lames. My favorites for clean, deliberate cuts.
Cast iron bread pan. Trap the steam, get the spring.
