The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

brettnortier's blog

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brettnortier

Hi my name is Brett im a baker and have been baking for 2 years now and have been helping around at my aunts bakery while i was still at school. later this year my wife and I are planning to go to France, i would love to work in bakeries that are producing only the best quality breads with very high hydration and preferably sour dough. does anyone have any advice for me?

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