Semolina and Honey + French Toast + Interuption in baking schedule

Hi Everyone,

It’s been busy around here! And with lack of internet this week I’ve been missing the world-wide web, and you guys of course. Lot’s to do today including a shopping spree for my new job at Cyril’s at Clay Pigeon Winery for kitchen gadgets, pots and pans, etc. Fun! This week also included a baguette tasting for the wine bar. I haven’t purchased store-bought bread in months. After tasting a few mediocre baguettes and a few very decent baguettes it made me feel really good about MY bread and how darn tasty it is. Sometimes I forget. This week’s bread is a semolina and honey loaf. This bread will make AMAZING french toast, so go buy yourself some eggs and milk and get ready! 🙂

If you would like a French Toast recipe, here is my favorite:

So, I have some sad news for you. I know I mentioned I wanted to bake for you all on Thanksgiving day. Well, I have to retract what I said. I also need to postpone bread next week too. The reason? Well, I need to help get the wine bar OPEN next week and we are having a huge private event there on the 16th. So, there will be no bread on the follow dates:

Friday, Nov. 16

Monday, Nov. 19

Friday, Nov. 23

Monday, Nov. 26

Bread will resume as normal after that. Thank you all for being patient with me and I get things sorted on my end. I still need to sort out changing some of your schedules over so I can start baking for all of you on one day, that has yet to be determined.

Looking forward to seeing you all this week and so sorry I won’t be able to bake for you the following two weeks.

If you have any questions please feel free to email me at

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