After years of making baguettes with almost every type of AP unbleached white flour commercially available, I decided that bringing type 55 flour to the US would be the only way to solve the famed baguette debate. I researched flour suppliers and found one from Turkey. If you have ever been to Turkey, you know how good their bread is. In fact, their standard loaf is much like the bâtard and many mills in Turkey supply flour to France, including the one I have sourced for my flour.

I've visited the Harvest Moon Artisan Bakery once every summer while on vacation in the Bruce penninsula here in Ontario. They built their reputation on their pies, wonderful fillings and great flaky crust. Plus so many savoury items, bread's, cookies, cakes etc. I can't say enough about them. They also have an organic herb garden and a heritage orchard on their property interspersed with trails and sculptures. A nice break from travels!

And I never have enough money to buy all the creations they lovingly prepare.