The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Hong Kong!

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Gregoire Michaud's picture
Gregoire Michaud

Hello from Hong Kong!

Hi Everyone!

My name is Gregoire and I live in Hong Kong.

Just joined the community and very happy to be here! With a few years of baking under my belt, I am looking forward to participate in discussions and sharing great bread. I have a blog at gregoiremichaud.com and published several baking books too. 

Thanks!

Gregoire :)

 

tssaweber's picture
tssaweber

Welcome to TFL and enjoy!

Thomas

 

PS: Hopefully you will be able to create the video how you deal with 80%+  dough  in a commercial environment. A lot of people on TFL would probably like to see that!!

Gregoire Michaud's picture
Gregoire Michaud

Thanks a lot Thomas! Wow, I am just discovering this website and it's really nice! Loads of passionate bakers around! Yes, I remember your suggestion for the video... I need to find time to shoot it - for sure I will make it happen! :)

Gregoire

asfolks's picture
asfolks

I am enjoying your new book!

Gregoire Michaud's picture
Gregoire Michaud

Thank you so much! I am so surprised to meet so many people I have crossed path with on other websites! Awesome!

jyslouey's picture
jyslouey

 to see you on TFL!!  I had originally posted your article on TFL on raisin yeast water but because it wasn't working it got deleted.  This is one awesome website where I learnt a lot of the bread making techniques from.  I had wanted to tell you about this website but thought you probably knew about it already.  Cheers,

Judy 

Gregoire Michaud's picture
Gregoire Michaud

Hello Judy! :)

Yes, I've got the hint from your message on TFL last time, but I can assure you the fermented raisins techniques works great! :)

Looking forward to discover TFL!

Gregoire

jyslouey's picture
jyslouey

one of yr classes on bread baking!! 

- Judy