The Sassafras Curio
Martin PhilipBespoke baking, craft stories
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 54 | Founded | 4 years ago | Last Issue | 25 days ago |
| Active | |||||
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sassafrascurio.substack.comLatest Issues
That Rye Loaf
Rather than add to the noise and further the virality of an infamous loaf similar to this one, let’s focus on the good parts. The part that tastes toasty, malty, and grassy. The part in which a 100% whole grain bread is made entirely from a...
Malted Rye and Ginger Shortbread
Summer is just too short. Like oversleeping on a Saturday morning and missing half the day, the arrival of August always brings a feeling of who ate my ice cream cone?
Our kids are in and out this summer, squeezing in creemees and country...
Lingue di Pizza
Spring is here. I saw flowering trout lilies in the woods yesterday and only just learned that they bloom once every seven years. The next time I see one I should stop and give praise. You did it. We did it.
A quick note before the piece...
Ultimate Peanut Butter Banana Toast
Hey folks, lots to catch up on here after a long pause. So much, in fact, that I’m going to skip the updates. You’re here, I’m here, life (and baking) is happening, let’s just jump in.
Two quick things. My pizza book with (and the invalua...
Taking a break
As a person in my 50s, sometimes I say that now is the time to make hay. Decades of work, learning, growth, (flubs), and practice have prepared me for this chapter. The culmination of so much cultivation — cut the hay, it’s harvest time....
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for The Sassafras Curio.
| Subscribers | Engagement | 73 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
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.
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