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The Sassafras Curio

Martin Philip

Bespoke baking, craft stories

Platform
Substack
PricingOnly free issues
PublishesWeeklyIssues46
SubscribersRead sassafrascurio.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

The Discard Baguette

This is a short excursion into my breadmaking brain. Wanting to bake but lacking any prep other than some discard, this is what I came up with. I captured my process here as it happened from ideation (a scrap piece of paper with baker’s mat...

17 days ago
58
30

GIANT PRETZEL

I know you just got a Curio this week, but here’s a little bonus. This is a large variation on the pretzel buns I did last year. Rather than shaping into shorter tubes for sausages or hot dogs, I’m shaping into large pretzels—a sheet tray c...

a month ago
53
5

Blue Blossom Pain de Mie

It’s been cold here in Vermont. In the past month or so we’ve had only a couple days above freezing. I’m watching our wood pile disappear so quickly that I wonder if someone isn’t nicking logs in the middle of night. It might be the raccoon...

a month ago
60
29

The Flaky Creamsicle

From plans to get honey bees to improving at archery and remembering my vitamins, January has landed as it does—full of hope for great plans and many wishes for a delicious year.

2 months ago
96
24

Authors

The writers behind this newsletter.

  • Martin Philip

    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.

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