The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hello from the new england coast

joshpsawyer's picture

hello from the new england coast

Hi All,

I'm new to the forum, but not to the site, I've been reading it a few months now. I'm a professional baker insofar that I get paid to bake bread and pastries, but I've still got a lot to learn.

I'm 26 and live in Rhode Island and have been surrounded by some pretty fantastic bakeries for years (Seven Stars Bakery, Olga's Cup & Saucer, The Village Hearth)... tasting these breads for years is what made me want to begin baking bread myself.

A few years ago, I made a sourdough starter using the technique outlined in Nancy Silverton's Breads From the La Brea Bakery and some wild concord grapes. It was a huge success and I've been baking sour dough breads since.

I hope to keep learning and contribute what I know to TFL.

— Josh

LindyD's picture

What types of breads does your bakery offer?

Looking forward to seeing some of your sourdoughs.

joshpsawyer's picture

the bread's are actually a new thing, and so far we're only making baguettes and a sour dough boule. the baguettes are made with a modified version of hamelman's recipe.

aside from that, we make a lot of quick-bread pastry, cinnamon rolls, danish, croissants, et cetera.