Some bakery and bread blogs

There are many bakeries that make good bread. Impossible to do without his good wand, is it? Discover some bakery blogs that talk about their bread, their pastries, recipes, special breads, sourdough, flour, novelties, etc. Did you know ? The invention of sourdough bread is generally credited to the Egyptians when, centuries later, the Romans still ate porridge. The invention of bread is credited to the Egyptians in 3000 BC. Indeed in ancient Egypt, we already find the ancestor of our daily bread made from water, flour, salt and leaven. The techniques of processing wheat have been a path to evolution and civilization. From the primordial purees of cereal seeds ground by hand, stone by stone, mixed with water and cooked by the fireside, man has learned to improve his product. The bakery of ancient origins: With the Roman civilization, the Roman notables attached the services of Greek bakers in their villa, the importance of kneading is highlighted, a milling-bakery college is created in Rome. For your store or establishment, do not hesitate to contact our expert digital agency for all your digital needs: virtual tour, sponsored article, ... explore our digital services : virtual visit for showroom, 360 ° photo, panorama, virtual solution and ask for your free quote.

    Blogs to read and follow / bakery
  • Dominic Update #1 April 26, 2022
    Dominic Update #1 Hello friends! I want to take a moment to thank you all SO much for the outpouring of love, prayers, and well wishes that you have sent to Dominic. Our family is overwhelmed and humbled by the love and kindness of this community. We thank you all from the bottom of our […]

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  • An Update + Prayer Request April 4, 2022
    An Update + Prayer Request Hi everyone, So many of you have reached out over the last two weeks asking if everything is okay because I have not made any recent posts. I appreciate your concern so much. Last week, our son Dominic was diagnosed with neuroblastoma, a childhood cancer of the nerve cells. He […]

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  • The Weekend Dish: 3/19/2022 March 19, 2022
    The Weekend Dish: 3/19/2022 Happy Saturday to you! I hope that your week was wonderful and that you got to enjoy some of the beautiful spring-like weather we’ve had here this week. Wishing you a weekend full of things that bring you joy! On Brown Eyed Baker This Week Homemade Buttermilk Ranch Dressing – Homemade ranch […]

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  • Latest news from : Michelle (bakery bread food )

    Blogs to read and follow / bakery
  • Flourless Peanut Butter Cookies May 11, 2022
    This recipe for flourless peanut butter cookies is your new go-to when you need something sweet ASAP! They are ridiculously easy to make and require only five simple ingredients. Just mix everything together in one bowl, scoop out the cookie dough balls, press with a fork, and bake. And since they’re flourless, these cookies are... […]

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  • Sweet and Salty Crunch Bars May 9, 2022
    If you’re a sweet and salty lover, this recipe is for you! These no bake crunch bars are SO easy to make and are similar to scotcheroos, but with salted pretzels, crunchy kettle cooked potato chips, crispy rice squares, rich dark chocolate, and savory SunButter. They have a chewy texture that’s slightly sweet, but with... […]

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  • Double Chocolate Chip Muffins May 2, 2022
    If you’ve been on the hunt for the perfect double chocolate chip muffin recipe, you can stop here. These muffins taste like they came straight from a bakery with a rich and moist texture, loads of melty chocolate chips, round muffin tops, and a sprinkle of flaky sea salt. Better yet, they stay moist for... […]

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  • Latest news from : Jenna (bakery bread food )

    Blogs to read and follow / bakery
  • Plain sourdough loaf without inclusions have better oven spring? May 16, 2022
    Plain sourdough loaf without inclusions have better oven spring?Submitted by icheepoo on May 15, 2022 - 7:52pm.I got into the sourdough bandwagon a little less than a year ago (usually bake once a week). Never really looked into the issue of oven spring and open crumbs until I started seeing all these beautiful pictures on […]

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  • Croissants filled with pastry cream - how to make? May 16, 2022
    Croissants filled with pastry cream - how to make?Submitted by n03 on May 15, 2022 - 6:22pm.Hello all,How do I fill a croissant with pastry cream? I mean it needs space, like a cavity to fill. Do I need to try to bake a hollow croissant (assuming that's even possible), or does the honeycomb network […]

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  • Simple sourdough spelt loaves May 15, 2022
    Simple sourdough spelt loavesSubmitted by pnguyen951 on May 15, 2022 - 8:21am.Hello fellow bakers, First time poster and new baker here. I started baking when I got my sourdough starter going this past December 2021.Here are 40% Spelt flour sourdough loaves from Great River Milling off Amazon. The rest is 60% KA bread flour (top loaf […]

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  • Latest news from : pnguyen951 (bakery bread food )

    Blogs to read and follow / bakery
  • Fugazzeta (Stuffed Pizza) May 13, 2022
    Fugazzeta is a scrumptious cheese-stuffed pizza topped with caramelized onions from Argentina. This recipe features a sourdough crust with two types of flour and some filling variations, including spinach and nigella seeds.

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  • 50% Emmer (Farro) Sourdough Bread May 7, 2022
    Emmer wheat (aka farro) is so tasty and also high in protein. Paired with bread flour and plenty of water, the dough is manageable and yields a lovely crumb. You can try a textured crust by rolling the shaped dough in flaked emmer or leave the crust smooth.

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  • Homemade Granola April 30, 2022
    Make delicious, fresh granola using a variety of ingredients with this framework of a recipe. Pick the oil and sweetener you prefer, and use fresh nuts, seeds, oats, and sprouted grains. Whether you flake your own oats and grains or you buy rolled oats, this granola is full of flavor and fiber. Say goodbye to […]

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  • Latest news from : Melissa Johnson (bakery bread food )

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Gérald Mardirossian

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Gérald is a high-level digital expert and a digital enthusiast. Having attended elitist establishments during his studies such as Henri IV and the Sorbonne, he is one of the over-educated individuals of his generation. Holder of diplomas in HR (Human Resources), digital communication and communication / semiology, he also has multiple accreditations from the largest companies in the digital world : Google, Facebook, Microsoft, Hubspot, Salesforce, CPanel University, United States Institute of Peace (USIP), Agence nationale de la sécurité des systèmes d'information (ANSSI), etc. With many years of digital experience in different fields: associations, tourism, distributor, software publisher ... Gérald Mardirossian had the opportunity to work on both B2B and B2C issues. With many talents, he has already worked on web projects of various types, redesign, development, integration, modernization, website evolution, UX redesign, marketing automation, lead generation, outsourcing, emailing, etc. If you have a digital need or a project, you can contact us.

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