Two Months
Today marks the official two-month anniversary of leaving my job in NJ and moving back up to Beach Lake full-time to run our bakery in,...
Speck on Toasted Rustic Country
This recipe makes 4 open-faced sandwiches 4 slices Rustic Country, sliced ½ to ¾ inch thick 2 garlic cloves, peeled and cut in half ...
Pizza – BLB Style
If you have the chance to stop by our bakery, you can purchase one of our pizza dough balls. They come frozen, and are perfect for making...
Marinated Mushrooms on French Baguette Crostini
Ingredients: 1 lb. button mushrooms 6 Tbsp. extra-virgin olive oil Juice of one lemon, about ¼ cup 1/3 cup water 2 large garlic...
A Day in the Life of a Baker
I decided to start this blog to keep my fingers busy when they’re not sticky from mixing batchfuls of dough. My husband Brian and I had...
HOW I BECAME AN ARTISAN BREAD BAKER
I don’t come from a family of bakers. My love of baking arose from my love of cooking, a passion that germinated when I was still a young...
