Update: All three parts of my blog series are now published! Scroll for the links.
I often have to remind myself when I’m taking photos that as much as I want to document an experience, I need to actually enjoy being in the moment. On this particular day in late February, it was especially important. I was photographer, interviewer, taster and student on a special visit of Bouchon Bakery in Yountsville with my Book Project team.
Being a part of the Project has allowed me to reinforce everything I learned in pastry school and discover new techniques and tricks. The freezer has truly become my best friend. The book was put together by the Bouchon Bakery team of chefs and tested in a home kitchen and I have not come across any major issues. I say that with confidence as I approach week 17 of the project (tentative end date of summer 2014).
My day at Bouchon Bakery was a milestone moment. Not only did I tour the bakery, I was given the opportunity to meet with the chefs, which was incredibly valuable. We troubleshooted recipes, discussed technique and worked with bread dough. An experience like this is one I live for – food people sharing our love for the craft that is baking.
Part 1: A Day at Bouchon Bakery
Part 2: In Conversation with Chef Janine Weissman
Part 3: Bread Demonstration with Chef Matthew McDonald
Photo courtesy of Leticia