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Understanding and mastering rye.

Next issue focuses on grain and farming. Send us your advice or proposal.

On a freezing day in January 2016, together with a group of home bakers from Helsinki, Jarkko Laine visited VeckoskiAndersböle Vetekvarn, a small family-run mill built in 1934 in Porvoo, Finland.

Interview with Apollonia Poilâne, CEO of Maison Poilâne, one of the largest artisanal bakeries in France — well known for its dedication to the craft and tradition of bread making, and a continued focus on innovation.

François Thibeault interviews Daniel Leader about his journey in turning his small wood-fired operation, Bread Alone, into a “state-of-the-art artisanal bakery.”

Don Sadowsky takes you on a journey into the world of microbes, reporting on the most promising recent findings from microbiology labs and how they relate to wheat, bread and therefore our individual well-being.

After apprenticing in France, François Thibeault’s Bread Trail brought him to Sweden, where he learned about tunnbröd and visited a hip artisan bakery.

Home milling is a good way to make sure your flour is fresh and you know what goes into it. It’s also a fun way to feed your curiosity.

What is gluten sensitivity, where did it come from, why does it seem to be everywhere today, and what we can do about it?

François Thibeault shares his experiences apprenticing with a master farmer-miller-baker in Normandy, France.

In this article, master baker Jeffrey Hamelman asks a big question: why do we label ourselves artisans?

An easy recipe for a healthy and tasty sourdough pita bread made with freshly milled emmer flour.