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About
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- Press
- Testimonials
Recipes
Guides
Shop
Online Learning
Free Resources
- Sourdough Discard Ebook
- Oat Porridge Excel
ORDER PANETTONE

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@matthewjamesduffy

Shaping marble rye sourdough. One of my fave breads currently. I stretched the layers a bit thin so it’s not quite as defined as it should but it still tastes great 😁.

Mixing beetroot sourdough. Had a lot of questions about how to get the beets and beet juice into the dough.

Score and bake on this roasted corn, polenta and rosemary sourdough. Using up some of this summers roasted corn from the freezer to fight this cold rainy weather! Wishing you a warm and wonderful weekend 👊

Shaping a high hydration sourdough batard.

MAJOR PANETTONE NEWS!!

OMG I AM 40 😳🎉🥳

Candied chestnut sourdough dough dump 🌰

Behind the scenes time-lapse from todays Bake 310 artisan bread online class. Did you know in addition to our in person courses, we have a fully online baking and pastry arts program @centennialcollege and I love doing live demos when possible from the baking studio when I can. The students requested a panettone demo so we mixed and shaped during our class.

Making 100% rye sourdough bread @centennialcollege after being stuck home sick it feels good to be baking again!

Me vs sourdough!

Currently thinking l of happier days like braiding this challah with Juniper.

I’ve been working on launching a panettone mini course and (this video is a little BTS) to help get you started on your panettone journey. Whiles it is full of info I’m calling it a mini course as this bread takes years and years of practice and dedication to learn.

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