The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What's been baking in my oven?

arlo's picture

What's been baking in my oven?

This isn't a bread picture blog and I apologize. It is more of a catch-up blog for those who have wondered where I have been and what I have been doing in my baking career. No, I am not conceeded, I just remember one or two people asking what I have been up too while I pop in-n-out of TFL on occasions.

It has been quite some time since my last post, and I have plenty of reasons for it too. A seperation between my fiance of five years and I in late Decemeber, opening a new bakery at beginning of the year in Lansing, finishing college in two weeks(!) and now picking between moving to Madison, Wi to work as a pastry chef for the University, or to bake bread at Zingerman's in Ann Arbor.

Of course I face the pain of leaving my small independent bakery where I have been working for a year, and as of three months ago, six days a week work schedule -- the downside of being the only bread baker!! I have learned lots for sure and it has helped me work on my skills even more so in the three years I have been baking for a living. But I must move on... just like when I left Great Harvest after spending two years there.

Lots of choices and going on's in my life for sure. So that is a little window into my life lately. A lot of bumps in my road and at one point I felt like I was at the bottom of the barrel with the seperation in all. When you are scratching the bottom though, the only way from there is up, right?

I'll let everyone know my choice of where I am headed when I make it. Which will be very soon.




Mebake's picture

It has been a while indeed, Chef! I'am sorry to hear about your separation, Arlo.

Trying times like these are the ones that makes us pause for a while, and think of what we already have in hand. I'am sure you'll find plenty, Chef Arlo!

Keep on baking (at home).. that'll cheer you up :)


LindyD's picture

I'm so sorry, Arlo, to hear of the breakup.    Has to be a really stressful time for you, especially with your baking schedule.

On the other hand, immersing ourselves in work we love can be therapeutic in tough times.

Ann Arbor or Madison.  Whichever your choose, keep in mind that old saying: everything will be okay in the end, and if it's not okay, it's not the end.

Happier trails and please stay in touch.


GSnyde's picture


Welcome back!  Good to see you.

<philosophizing on>I know from your blogs that you're a "glass half full" kind of guy, and you'll make your own destiny.

Change is good (in fact, there's little choice...change happens).  Make the most of it.<philosophizing off>

It sounds like you have good choices.  Wishing you big bloom and crispy crusts wherever you land.




proth5's picture

 - strange changes, eh? 

Anyway, I wish you luck and hope you are able to - or choose - to work at Zingerman's - some world class bakers have gotten training there and you may be able to follow in their footsteps.

Keep us posted.

Syd's picture

Any Pain de Urban's lately?  Your recipe is still one of my favourites.  Nice to see a post from you again.

Wishing you all the best with the decisions you have to make.  I am sure it will all turn out good.


mkelly27's picture

Have you looked into "Crust" in Fenton?  They're World-Class and growing

Mike In Clare