Kouign Amann for No Kings Day. #bakingsky

This is only a sliver of today’s turnout in Walnut Creek, CA.

I kicked the Little Free Bakery back up yesterday with some almond croissants.

It’s amazing how much a box of free pastries confuses people walking by. A friend described the enterprise as “subversive mischief”. I agree. Down with capitalism, up with butter.

More from the cornucopia. Brioche tart with poached pears, palmiers… Learning how to make these treats is so satisfying. Thank you SFBI. #bakingsky

I’m taking a 2 week pastry class, and this is what I made TODAY. Family, friends, and neighbors be warned: the danish dump truck is backing up.

Weekend bakes: strawberry maritozzi and country sourdough. #bakingsky

50% whole wheat sourdough. Baking my way through 2025.
#bakingsky

This week’s loaf: my take on nussbrot. Sourdough with honey, buckwheat, and hazelnuts. Think I’ll make bratwurst and cabbage tonight with some spicy mustard to go with. (I usually base my menus around what bread we have.) #bakingsky

Sometimes it all comes together. Pain de campagne. #bakingsky

High school son made millionaire bars to celebrate achievement of middle school son. I am proud on multiple levels. #bakingsky

Today’s bake: oat & honey sourdough. This is a great example of simple ingredients coming together to make flavors they have no business making. Pretty to look at, but I never let that stop me from tearing in. #baking #bakingsky

I’ve been sick all week, so I had time to mull things over and mock this up:

Cuchaule and pain de campagne, sourdough two ways. The Swiss brioche on the left is buttery, tinged with saffron, and flavored with orange blossom. The hearty country loaf on the right is nutty with a custard crumb. Both look rustic but the flavors are layered and refined. Unlike me. #bakingsky

Okay Bluesky: where are my fellow home bakers? Here’s my orange-cherry seeded sourdough. #baking

They say your first post should let the world know what you’re about.