I spent the summer in the mountains of Tennessee working on the pastry team at one of the most highly regarded resort restaurants in the country. I preserved a ridiculous amount of summer fruit, made a lot of bread, and learned more than I ever imagined.
Backpacks are packed and carpools are scheduled, but summer’s produce bounty is still at its peak. Make the most of your berries and stone fruits by tucking them under layers of cake-like topping and vanilla ice cream.
Making your own sourdough bread is easier and more delicious than you think. Explore my step-by-step guide to creating your own sourdough starter and you’ll be bringing Tartine Bakery into your own kitchen in no time.