The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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savvyscrapper's picture

Can you complete a 5 question interview for me? Bakers

September 9, 2012 - 7:30am -- savvyscrapper
Forums: 

Hoping to find a few people who could answer simple questions for me for a paper that I am writing. 

1) Do you have a certification or degree in baking?  Do you feel it necessary to have a degree to become a baker?

2) What flours do you like to work with the most?

3) What is the biggest challenge in baking bread?

4) Favorite tool that you could not live without

5) Biggest lesson that you would share with others regarding baking.

ejm's picture
ejm

In August, I received an email from Hayley Mick asking if I would do a telephone interview about how "rising food prices (particularly when it comes to grains, flour etc) are affecting bakers" and whether "it put a damper on [my] productivity". She said she had found me through The Fresh Loaf. Her email came just at the time that we had ridden our bikes all over Toronto trying to find rye flour and learning that "Five Roses" (now owned by Smucker Foods) has discontinued production of "dark rye" flour due to slow sales.

So I readily agreed to do the interview. Little did I realize that they would want to come and do photos as well! And about a month later, I appeared on the front page of the Life section of Canada's national newspaper "The Globe and Mail".

making wild yeast bread © photo Globe and Mail/Deborah Baic August 2008

And an even larger photo inside as well!!

making wild yeast bread © photo Globe and Mail/Deborah Baic August 2008

Here is the bread I ended up making:

wild yeast bread © ejm August 2008
hmick's picture

Flour prices cramping your baking? Canada's national newspaper wants to chat

August 25, 2008 - 11:12am -- hmick

My name is Hayley Mick and I'm a writer with the Globe and Mail, Canada's national newspaper. I write for the Life section, mostly about health issues but also about people's extracurricular pursuits.

Right now I'm researching a story about how rising food prices are affecting amateur bakers (particularly Canadian bakers!). Have you been forced to bake less? Or maybe you're getting more creative with your recipes -- Or discovered new places to buy ingredients at a discount. 

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