For those of you who may have missed one or two of the recent postings of the intern bakers who have visited us at the Back Home Bakery this year, I thought I'd use this as a reference page for all of them. Click on the links to visit the pages specifically about them. Enjoy.
The cast in order of appearance:
Thomas (tssaweber): Having grown up in Switzerland, Thomas had the taste of fantastic bread from an early age. When he moved to the US ten years ago, he began baking his own bread and during the past 5 years he has spent much time experimenting with sourdoughs and native Swiss breads too. This is the page of his internship.
Diane: Diane's been cooking and baking bread for many years also. In her spare time, she's also a cheese maker and dairy farmer. Here's her internship page.
Paul (PMcCool): Paul's enjoyed baking breads for over 30 years. He's also a regular contributor here on TFL and he frequently blogs about his baking adventures. This is his blog about his visit.
Callie (calliekoch): Callie has spent most of her life cooking at home and has been baking bread for the last few years. About a year ago she began to enjoy baking sourdoughs with her own starter. Here's a bit about her internship.
Greg (gcook17): Greg's well versed in both pastries and breads. Although not a professional baker, he's taken several courses at SFBI and has been baking artisnal breads for many years. This is the page about his stay.
Pat (proth5): Pat's a great bread baker with the mind of a pastry chef. Not only has she baked bread since she was a little child, she's also studied under some of the top bread bakers around the country. This is her blog about her stay.
Brendan (smithbr11) Brendan is relatively new to bread baking, but is improving quickly. With his kinesthetic learning style and detail oriented mind, he'll be an expert in no time. This is my blog entry about his internship.
Thanks so much to all of you interns for all of your help and time. I hope you went home with some improvement in your skills and maybe a little more baking knowledge too. Take it easy.