Brioche from the north

“We are going to harvest tomorrow, the Emiliano and Lichtkorn are going off…” The day after I’m standing on familiar ground: the grain fields of the Novalishoeve, Texel. Farmer Meine takes me into the tractor. “I do not have a combine, but neighbor Piet does.” From the land Just like the whole summer, it is…

Bisciola: an alpine panettone

“Use your imagination to make me a sweet bread, even though we’re in the mountains…!” I think Napoleon’s order must have sounded something like that. The French warlord and his troups were in Northern Italy in 1797, taking over the Alps. Conquering countries was always accompanied by good food, his visit to the mountain valley…

Week course in Galica

The dough has been leavening all night, the wood oven is sizzling hot and the courtyard filles with the scent of bread, made from organic Spanish grains and sourdough… A perfume you’ll be meeting everyday during this course! Surrounded by hills, lakes and forests, this week we’ll discover the secret of real sourdough bread. I’ll…

Sun rays over the sea clay of Middenmeer

“Tomorrow they are going into the ground, beautiful weather, Vincent!” Low and high tide, current channels and screeming seagulls … On a sun-drenched Sunday afternoon the feeling is unreal, here used to be the regime of the sea. The First World War made it clear. Land was needed, land to provide the hungry population with…

Grain, dough and fire: workshop sourdough pizza at Fabbrica

On April 29, 2018, I was able to share my passion with 32 enthusiastic people from the North of Holland in a workshop about grain, sourdough, bread and pizza within the beautiful setting of Fabbrica. A blistering hot wood oven, beautiful dough of locally grown organic wheat and great people made it an unforgettable day….

Sicilian gold in Namur: Boulangerie Legrand

The harsh winter wind scours along the paving stones in hibernal Namur. Fortunately, we are almost there … A few minutes later I push the door open, after which a warm gust of sweet-scented grains envelops us: Tumminia, Rosello, Petit ├ëpautre and Maiorca. Welcome to┬áBoulangerie Legrand! Angela, the wife of baker Dominique, comes to my…

Alpine meadows, grains and fire in Trentino

It is the end of August and with the sun still high in the sky I sweep the sweat from my forehead heading towards Malga Castrin; a mountain hut high in the Dolomites of Trentino. A cow calmly watches me, ruminating enjoying the warm summer sun. Erika Maiss had apparently seen me coming from afar…