Baking in the Time of Coronavirus

Like many other bakers unable to supply restaurants and shops during the pandemic I decided to supply our village only.  Regular customers in the village get a guaranteed loaf. Those who don’t want to commit to a regular delivery can take potluck on a...

Answers to a Variety of Questions

Over the years I’ve been emailed asking all sorts of questions. I thought I’d provide answers to a few common questions: Does a wood-fired oven add flavour to the bread? No, a wood-fired oven doesn’t add flavour to your bread. The reason we, who are...

Why Winnipeg?

I’m often asked, “why Winnipeg?” The truth is, my initial contact with anyone in Winnipeg was the result of mistaken identity, and when I first arrived in 2016 I knew nothing about the City. Now, three 5-day courses, three visits and 33 nights stay later I can tell...

Looking back at Fattoria 2018

During a 5-day course I have very little time to write blogs or take photos. I get into the kitchen every morning by 05:30, 06:00 at the latest. The first two days I’m normally on my own. From then on, someone normally volunteers to join me, to experience refreshing...