Hi readers,
This entry has been at the tip of my fingers for about 4 weeks. I’m finally taking some time off to rest, reset, and deliver this with lucidity. I’m actually writing this from my friend’s new bakery in Philadelphia, Downtime Bakery. I’m so proud of her! Hi Dayna.
This beautiful first week of December I have some time to work on creative projects — recipe testing, bread sculpture, and some future plans. Maybe even some tax prep (bleh). I feel very fortunate to have this time though. Nothing feels more aligned with my spirit than being creative in my tiny studio bakery. How many people are lucky enough to say that?
Upon returning from Italy in mid October I sprinted back to my oven, eager to bake again. Chaotically (admittedly, I am) the week before returning I coordinated a few popups and a wholesale account from a park bench along the Ponte Vecchio. The moment I landed Apt. 2 Bread was back, long before I was able to process the preceding journey.
And so in coming home I made a choice to be a freelance bread baker/creative again. That doesn’t really capture all that I do but I’m not sure how else to title it. It’s hardly stable, but for now it’s what I need. Room to breath, create, hustle or slow down, move, cook, and care for myself. And right now these needs really eclipse all the ‘shoulds’ that linger in my mind.
There are a few things I’m doing differently now and some goals I’d like to share, both bread-related and not:
I’m performing fewer folds after the mix. This is one main takeaway I learned from a number of great bakers during my travels, and it really surprised me considering how I was taught to fold militantly. It simply isn’t necessary if you’re using good flour. One baker I met doesn’t fold at all, just leaves it in the bowl for 4 hours, and his dough is stunning every time. Shout out to Steffen at Vild Hvede Bageri.
I’m trying not to be scared to take my hydration higher. I usually hover around 80-82% — though admittedly I don’t always calculate the number. I’m a go-by-feel girly. I was amazed with the bakers at Lille Bakery in Copenhagen and their comfortability with super high hydration. Big hugs to Peppe, Giulia, and Akito.
I’m committing to using more whole grains in my recipes. I’m also committing to being curious about the resources we have nearby. It’s amazing that I traveled to Europe to learn more about bread, but there are people doing incredible things here too!
On that note I am trying to spark up conversations with experts that are generously available to us all through the online baking community. Instagram can be a hard place and also an incredible resource. I am striving to learn more about the soil to bread process and therefore am trying to speak with farmers, millers, and any other professionals in the chain.
I’m cooking way more and creating a weekly routine in my kitchen. I compost completely now. I used to only sort of do it. I find it holds me accountable for all the food I buy.
I’m dining out way less, becoming pickier about where I do choose to dine, and in general I’m drinking less alcohol. I have also felt a need for deep and uninterrupted sleep. My work in the bakery can be intense, physically and organizationally. Clarity has felt so nourishing lately.
Being proactive about approaching those I admire. I recently made a list of creatives I want to work with. At the very least making a connection is more meaningful than we realize. In fact it’s why we’re here.
Taking time, with grace. I’ve realized just how stunted I’ve been on the topic of mindful living, of taking time. I’m a pretty conscious person but there’s room for so much growth! And it’s not a dig on myself, rather I’m so thankful for this insight. It’s a matter of creating new patterns, of continuing education. YES I want to do my best to eat all that I buy, bake with intention, buy used instead of new, but also, make sure my friends are ok and fed, exude kindness in the everyday, get enough rest, listen to and love my body, the list goes on. This is the juice! I’m certain of that.
Abbiamo tempo (we have time). Baking, and the pause it requires, has taught me this.
To accompany this entry I’m sharing my beloved sourdough focaccia recipe with paid subscribers, in your inbox in a few days. She’s always been there for me, tried and true. Unlike the last recipe (sourdough cinnamon buns) I’d call this very approachable. If you’d like access to my recipes please consider supporting my work and upgrading to Paid.
———
And finally, I have a few exciting things going on:
My bread mirrors are now online and available to preorder for gifts.
I will be a vendor at Little Big Market at Grimm Ales on Sunday 12/8 from 1-6pm. I’ll be selling breadwares (mirrors, ornaments, wreaths, other objects). There will be a ton of amazing makers, you should really come through!
Bread mirrors are currently stocked at the beautiful Fredericks & Mae in Chinatown.
Starting next week my bread mirrors will be stocked at Babs in the East Village.
For real, edible bread I’m popping up twice more this month at Variety Coffee: 12/8 and 12/22. Keep an eye out for details and preorder links the Wednesdays prior.
As always you can find my bread and cinnamon buns fresh every Saturday at Prospect Butcher Co. Greenpoint. And one remaining drop of 3-pack cinnamon buns on 12/21 at the Vanderbilt location.
On 1/19 I’m hosting a natural dye workshop with Cara Marie Piazza in Williamsburg. Natural dye on paper but also, yes, in bread. It will be beautiful and thoughtful. (This was originally slated for December but we pushed this to steer clear of holiday mania).
———
And with that I close with a favorite from Rumi:
A strange passion is moving in my head.
My heart has become a bird
Which searches in the sky.
Every part of me goes in different directions.
Is it really so
That the one I love is everywhere?
Speak to you again soon … stay warm.
Carla
This is fantastic. Thank you for being vulnerable and generous in putting this out on the internet. The universe's energy is better as a result!
Love learning how you internalized your travels! Even though I’m quite shy, this way of traveling is exactly what I aspire to. I relate to so many of the goals and realizations that you landed on after returning home, too.