The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hello from the new england coast

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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.