Sharing over 60 recipes and decades of wisdom on artisan bread and pastry, focusing on sensory baking, fermentation, and local grains.Published in October 2024, the book combines personal stories with professional techniques, offering guidance for both novice and experienced bakers on topics like sourdough and using local flours, with measurements by weight for precision, emphasizing "soft-skill" baking—using senses like sight, smell, and touch—over purely scientific methods, encouraging patience and intuition.
