Flour Powered
Maddie BurtonA newsletter about pastries and personal growth from the owner of Atomic Bakehouse in Santa Fe.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 102 | Founded | 4 years ago | Last Issue | a month ago |
| Active | |||||
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newsletter.maddieburton.comLatest Issues
All about (rebuilding) that base
This letter is part of my running series, where I document the dreams, miles, and lessons that fill the hours outside building my pop-up bakery in Santa Fe.
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After my last letter about running three years ago, my motivation t...
I started a bakery in Santa Fe
At 10am on Saturday, March 21, I opened the delivery door at the back of The Kitchen Table Santa Fe and propped up a painstakingly-designed sandwich board, marking this as the first pick-up location of my pop-up bakery, Atomic Bakehouse.
H...
School’s out for summer
The Baking School Diaries is a series about my three months as a student in the Intensive Professional Program in Bread Baking & Viennoiseries at Ferrandi Paris. Bienvenue!
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We all converged on the Parc des Buttes-Chaumont th...
The great Parisian bake-off
The Baking School Diaries is a series about my three months as a student in the Intensive Professional Program in Bread Baking & Viennoiseries at Ferrandi Paris. Bienvenue!
My heart sank as I peered into the oven and saw it: a melted, smok...
Baking School Diaries: The Final Countdown
The Baking School Diaries is a series about my three months as a student in the Intensive Professional Program in Bread Baking & Viennoiseries at Ferrandi Paris. Bienvenue!
Panettone: the culmination of 24 working hours
Well, it’s finally...
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| Subscribers | Engagement | 78 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Current baker, recovering financial planner.
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