Bespoke baking, craft stories
Platform | Substack | Pricing | Only free issues | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 37 | Subscribers | Read | sassafrascurio.substack.com |
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Recent posts by this newsletter. Browse the email archive.
We’re full steam to fall here in Vermont. If you missed the caramel apple buns, now would be a great time to try those out. We had them for a birthday celebration last week — they’re the perfect cinnmon, apple, and creme anglaise aromathera...
August has been quiet on the Curio but the house has actually felt more like a NASCAR pit area with kids, summer jobs, and such. I’m here this week with something perfect for the season: a sourdough, blitz puff pastry tart flavored with smo...
Hey friends. A quick, summer-length note here with a bread that’s perfect for tabletop pizza ovens (but, can also be baked in the home oven). I hope everyone is finding some time to recharge. Love from Vermont. Martin
Let’s get straight to it. Last spring at Söderberg in Scotland I had a cardamom bun. While I’m not that much of a sweets guy (OK, some exceptions), and, while I already wrote a recipe that I could literally eat every day (toothy, gorgeous, ...
The writers behind this newsletter.
Martin Philip is an award-winning baker and author. A native of the Arkansas Ozarks, he is a MacDowell Fellow, fervent bread preacher, and lover of craft. more
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