The La Brea Bakery Blog: Home For Artisan Breads and More

Water, Flour, Salt

I first came upon Michael Pollan after reading his book In Defense of Food almost 10 years ago. The book always stuck with me and became a guiding principle for how I would eat.

Tips from the Innovation Kitchen: Cooking Pizza at Home

Most of us don’t have a deck oven, let alone know their magical nuances.  They function quite differently from a home oven as direct heat gets to your food from underneath, vs the top or the side. Ideal for breads. And pizza; lots and lots of pizza.