Good News!

Hi Everyone,

Thank you so much for continuing to log in during this time of transition for us. Here are a few pieces of good news:

–The new web platform is now under construction and we should have it up and running soon. Our partners at Forno Bravo are working really hard to make this happen, so thank you to everyone there. In the meantime, we’ll keep posting as we can. I am working on my report from the amazing dinner we had with Craig Priebe, author of the upcoming “The United States of Pizza” (Oct.), and will tell you all about it, as well as some guest columns that we’ll get posted asap.

–On a personal front, I was just notified that I have been selected to the Dessert Professional Magazine’s Hall of Fame. Here’s the link to the article, which also features their Top Ten Bread Bakers of the Year, some of whom may look familiar to you and some may be new ones to add to your “must visit” list when traveling.  Thank you to Dessert Professional for this wonderful honor. 

–Don’t forget to put May 2nd down on your calendar for the 11th Annual Asheville Bread Festival, where I will be doing a new presentation on sprouted flour, along with an all star line-up of bakers. Here’s the link: www.ashevillebreadfestival.com

More coming soon, so please keep coming back.

All the Best,

Peter