About Me & Bread
I've been baking bread as a hobby for a little more than 3 years. I’m a novice (here's my first and my latest) and I’m very much still learning (recent mistake and another). The Bread Box Weekly newsletter was created because my friends and family expressed interest in learning about the bread and pizza I've been making. However, although I'll share some of my personal experiences as I learn, I'm still very much a novice. I lean on the shoulders of experienced bakers around the world sharing their process and techniques on Instagram, Youtube, blogs, forums, newsletters, etc.
Every day there’s amazing bread baking goodness created by bakers around the world, sharing their process and results. I’m making better bread because of the awesome content these bakers are sharing with us all, and I’m thankful to be able to learn from such creative and talented people as they share their craft. With this newsletter I’m simply sharing what I’m learning from them and hopefully introducing these bakers to additional followers, subscribers, and customers. I'm doing the research anyway, why not share?
What ignited my enthusiasm for baking bread was stepping into Sullivan Street Bakery in Hell's Kitchen (NYC) one early, weekday morning. The bakery has been there since 2000 (it's original location downtown opened in 1994); I had no idea, and wish I found the bakery sooner. But maybe it was serendipitus — the right time of my life to start getting more serious, hobby serious, about baking bread versus my previous on-again, off-again attempts in the past.
Anyway, one morning I made it early into the city following my commute from NJ. I had some time to wander the neighborhoods. I decided to pick up some donuts for my cowowerks and located a donut shop hidden in a car wash, which is obviously an experience you don't pass on. With a dozen donuts in hand I found my way walking back up 47th Street and flagged a bakery I had passed on my way to the donut shop as a place I wanted to try out. I grabbed a coffee and a slice of the Sullivan Street Bakery Pizza Bianca (highlighted in the first part of this TimeOut video). Then I came back the next day, and a few days later, etc... trying different breads, baked goods, sandwiches, and getting curious about attempting to recreate this bread at home. I noticed the books on the shelves behind the counter and learned about the baker Jim Lahey. Then, I dove into his books.
I note the above because my enthusiasm wasn't soley ignited by simply finding great bread, but the overall experience visiting the bakery and the people, sounds, smells, and flavors. I would often sit with a coffee, some bread, reading a book, and watch individuals and groups of people visit the bakery together, trying various baked goods, sharing and enjoying themselves. Big smiles. I've introduced as many people as I could to Sullivan Street, shared bombolonis with my coworkers, and even brought my family to visit. Check it out if you are ever in NYC, or Miami.
I wanted to recreate that bread in my kitchen, and begin learning the craft. I geek out on process. So, I got my hands dirty. I dove in.
To be clear, I am absolutely a hobbyist with lots to learn. I enjoy the journey, and I'm thankful to all the amazing bakers sharing content online, helping me become a better baker. Hopefully some of the links I share in Bread Box Weekly issues will also help you improve your baking skills, create new experiences and, of course, make (and eat) great bread.
Be kind. Stay amazed. Thank you.
- Kevin