Bakers like to talk to each other. We’re slightly odd creatures, after all, and it’s good to know we’re not alone in thinking about different hydration levels in artisan breads or the effect of baking soda on muffins that have been refrigerated overnight.
The store is open. Our gluten-free flour is here. Danny and I have been working for years to bring you this flour.
We’re pretty crazy about smoked salmon around here. In fact, when I was working today, Danny sent me a photo of our little guy in his highchair, looking happy, reaching for another bite of smoked salmon.
A few years ago, rumors of something big about to happen swirled around our small town. There’s a Thai restaurant opening on the island!
Walker’s shortbread now makes three gluten-free flavors: classic butter shortbread, chocolate chip shortbread, and ginger and lemon shortbread.
On Sunday afternoon, along with more than 100 people from our island community, we attended the memorial for a woman we adore.
Bob’s Red Mill is the one brand of gluten-free food that has been in my home from the time I was first diagnosed in 2005 until today.
Banana flour. Who knew? Banana flour. I never imagined this unusual flour would be one of my favorite for baking. Why?
You lose a lot when you have children. You lose sleep, of course. Everyone knows that. Well, you think you know that until you are dragging through the day, the 14th day in a row, with no real end in sight, reaching for coffee again and hoping for a nap.
I’ve been thinking a lot about ritual lately. So much of life is repetition. Do the laundry. Pay the bills.
When we opened this package at our studio, our daughter Lucy read only one phrase: chocolate cupcake.
Some days, it seems, nothing makes me feel more grounded than baking. It seems funny to me now: when I was first diagnosed with celiac, almost a decade ago (a decade?
Folks, we would like to feed you. Feeding people is one of our favorite activities in the world. Add in laughter, talking, teaching, answering questions, the chance to form a new community, and chocolate?
The day after we returned from New York, I spent all day in bed, feverish, rising only to run to the bathroom.
Lately, I’ve been playing with flaxseed again. Why? For one, I never stop playing with flours, measuring out 100 grams of a new flour in an old recipe, just to see how it works.
This passage from Marco Canora’s brilliant new cookbook, A Good Food Day: Reboot Your Health with Food That Tastes Great sounded so familiar to Danny, after 2 decades of being a restaurant chef, that he laughed out loud when he read it in bed the night we returned from New York City.
If you’re in New York City, take a trip to the East Village. In a tiny sliver of a storefront on the north side of East 10th Street is Jennifer’s Way Bakery.
After I wrote here last, sighing into the satisfaction of being home, we went flying off again. It wasn’t planned.
This afternoon, we gathered at our favorite beach on Vashon for a New Year’s day picnic with friends.
Danny and I were driving in the car yesterday, heading down the interstate toward Seattle. We had just been in a courtroom, for all the best reasons. The hour before, we had stood in front of a judge, raised our right hands, and swore that we truly — yes, and we mean it — want to be Desmond’s parents for the rest of our lives.