An ever-evolving collection of recipes, archival materials, stories, and more orbiting around bread.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 12 | Founded | 2 years ago | Last Issue | a year ago |
| Active | |||||
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chadrobertson.substack.comLatest Issues
January Transience
It’s been a reflective month to say the least.
It’s been a reflective month to say the least. I’ve been moving around and traveling for most of my life, but the last several weeks covering ground up and down the west coast along with the d...
Holey Ascension
ph: Eric Wolfinger
ph: Eric Wolfinger
Indisputably and intentionally Flat Bread - let's call it whatever you think fits best
This is a flat bread baked directly on the hearth stone stone.
This is a flat bread baked directly on the hearth stone stone. It could also be baked in a sheet or pizza pan. So I’m not really sure if it’s more in the ciabatta or focaccia c...
soft buns make the best crispy buns
For so many of those early years, the outsized obsession was on contrast between and crust and crumb.
For so many of those early years, the outsized obsession was on contrast between and crust and crumb. Substantial crust was always more o...
Snacks for dinner: generational..or maybe just me
Snacks for Dinner : let’s discuss this terminology.
Snacks for Dinner : let’s discuss this terminology. Beautifully passively aggressive; (understandably) coined by the teenager in my family. It comes off as a soft slight on a bread bread...
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Authors
The writers behind this newsletter.
Co- founder of Tartine Bakery, observed bread obsessive, handy with grains and cast iron, and forever working to learn from others
Just a pastry, produce and pun obsessed gal busy playing with my food || Freelance Digital Marketing & Food Styling
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