- Jochen’s Focaccia
- Kitchen-Sync, Winnipeg, Canada
- Artisan Bread School at Kitchen-Sync, Winnipeg, Canada
- Lori’s Baguette
- Ciabatta, Kitchen-Sync, Winnipeg, Canada
- Artisan Bread School at School of Artisan Food, Nottinghamshire, England
- Semolina sourdough
- Crumb of semolina sourdough
- Firing Le Panyol wood-fired oven
- Artisan Bread School at Foster’s Mill, Swaffham, Cambridgeshire, England
- Lunchtime focaccia sandwich
- King of Sourdough
- Semolina sourdough with saffron
- Double boule Sourdough; King of Bread
- Semolina sourdough crust
- Sourdough: King of Bread with caraway seeds & sea salt
- Unbaked sourdough challah
- Sourdough Challah
- Sourdough: King of Bread with sesame seed
- Sourdough: King of Bread with sesame seed
- Sourdough Challah
- Sourdough Challah
- Carl at Pastelaria Viana January 2017
- Have bagel, will travel.
- Sourdough: King of Bread with caraway seeds and sea salt crystals
- Artisan Bread School Sourdough pizza base
- ViVa la farina
- King of Bread at Kitchen-Sync
- Ciabatta at Kitchen-Sync
- Freshly foraged Saskatoons
- Focaccia with Saskatoons at Kitchen-Sync
- Bagel at Kitchen-Sync
- Val’s first sourdough
- Five-day course participants Kim, Romolo, Claire, Cheryl, Joy with myself & assistant Lori
- Focaccia with rosemary & sea salt
- Participants first Sourdough: King of Bread just out of the wood-fired oven
- Slices of their first Sourdough: King of Bread
- First course participants in Maine, USA
- I’ve taken a shine to this delicious Sourdough: King of Bread
- Firing the mighty Paynol 120 wood-fired oven
- Second course participants in Maine USA
- Aimee’s sourdough crumb
- First steps in fancy design
- Sourdough: King of Bread
- Pamela’s focaccia crumb
- Laura’s sourdough boule
- Joe attacks his first sourdough