The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from CA

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TMStanton's picture
TMStanton

Hello from CA

Hi all,


I'm a long time reader, but an only now joining to post. Looking forward to involvement.


 


For some bio - I'm currently a sporadic home baker. While in grad school I was blessed with a chance to work at St. Honore' Cafe as a baker where I really learned a lot! Since then I've do the occasional baking project at home with the family. Most of my experience is with French and European style hearth breads and pizzas. I'm currently using an inefficient and poorly calibrated 1970s junker of a gas over that was in the house when I bought it - this year might be the year for the new oven! :)


I live around Sacramento, CA - so I don't do a lot of baking in the summer as I have a hard time justifying turning on the oven when I'm parying to keep the AC on. :) But - it's winter time right now - so I'm fired up!


Take care,


Tom

Urchina's picture
Urchina

Tom, welcome. Would this be the St. Honore in Portland, OR? If so, yum! I had one of the best baguettes of my life there this summer. 

TMStanton's picture
TMStanton

That was it - I was privileged to learn alot from Dominique while I was there. I still miss that flour :)