The Food Crafting 101 class at The Institute of Domestic Technology, began with bread making. Erik Knutzen of Root Simple, started off by sharing his thoughts on various flours and yeast, followed by a hands on demonstration for making our own Twenty-One-Hour Boule. Now, I know that sounds like an enormous amount of time to make bread, but it's only about 10 minutes worth of work, the remaining time is resting & rising the dough.
We've returned from our vacation and now begins the posts of some the highlights from our trip. We thoroughly enjoyed walking to Bouchon Bakery for a morning latte and sweet treat.The weather was incredibly gorgeous and the courtyard was the perfect spot to start the day. And I must say I adore their pistachio green and chocolate brown packaging....ADORE.
It was nice to be able to watch the baker doing his magic through the glass windows. Bouchon is rather known for their enormous macarons so of course, we had to try them. Below is Hazelnut, Pistachio and PB&J. You can see we tasted each for you. Our favorite was the Hazelnut...classic and delicious.
So what treat would you choose with all those delectable sweets right in front of you? Croissant, crumb cake, chocolate bouchon, macaron, eclair......