So Santa Monica isn't ALL multi-million dollars homes, eh? Sounds like a lot of fun! Baking is one of my favorite things and not having my oven for the last 3 months has been KILLING me!! But my starter has been patiently waiting until we once again can mix it with flour and water and create MAGIC! And I'll check out that French Macaron class - Macarons are yum plus, for sure!
Thanks, Crowden! It does sound like agony not to have your kitchen. I’d love to see pictures of the magic you conjure up with that starter! I’m considering the macaron class too, along with one on croissants. You can never have too many French baked goods! 🥐
One of my favorite expressions is things are true until they are not. The same is true of the mysterious. This is a great write today. To know how something is made or how it works changes your experience I think. Taking a professional cooking class is just awesome even if you don't make it a lot. You still appreciate the process and the finished product as a result! When I saw the reference to Jacques Pépin I just smiled. Simple, high quality ingredients and repetitions for mastery!
Thanks for the wheat PSA. I got a little pushback in my Newslettter a while back about gluten. The top line estimate for celiac disease is 3% of the population. I understand it is heightened among the gene pool in East Africa. SOME gluten resistance PERHAPS 6% of the population while 40%-45% express some unease with gluten nowadays. Too much Tik-Tok and Facebook IMO. To miss out on the essential goodness of wheat is pretty silly. More baguettes for me.
Since you are an avowed bread lover I have a question and an opinion. What is the best use of a baguette? For me, it is a Bánh mì
Thank you so much for your response, Mark--thoughtful, educational and kind, as always.
I agree that you can get a lot from a cooking class, even if you don’t make the finished product--in this case baguettes--a lot afterwards.The teacher was smart in giving us some dough to take home to make into loaves the next day. If we didn’t follow up, the dough would just go to waste. It was pretty satisfying to make those loaves at home and have them actually come out!
Do you own a Pépin cookbook?
Thanks for the gluten stats--I’ve always suspected there were far more gluten-phobic folks than true celiacs, but I’m a born skeptic. I’m just glad I don’t have to abstain from wheat (though I do have to pace myself!).
Thanks also for the great question re the best use for a baguette. I haven’t tried many bánh mì, even though they’re extremely popular here, but that would be a great way to eat a baguette--there’s even a class at this school to learn how to make them.
As for me, I love to enjoy a fresh baguette the way the French do at breakfast--with some good butter, some jam and a café au lait!
Truly enjoyed Clemence’s story and accompanying photos and recipes! Well done, Ruth.
Thanks, Amie! So glad you enjoyed Clémence’s story. The school is really special, and ALL the teachers are tiptop in the craft.
This was a wonderful blog post about a terrific baker, innovator, entrepreneur, and teacher with a vision. And , her cookies are extraordinary!
A big fan and aspiring cook! Tina
Thanks for a wonderful comment, Tina! You’re more than an aspiring cook—you’re a truly accomplished one! Clémence’s cookies ARE amazing! 🍪
So Santa Monica isn't ALL multi-million dollars homes, eh? Sounds like a lot of fun! Baking is one of my favorite things and not having my oven for the last 3 months has been KILLING me!! But my starter has been patiently waiting until we once again can mix it with flour and water and create MAGIC! And I'll check out that French Macaron class - Macarons are yum plus, for sure!
Thanks, Crowden! It does sound like agony not to have your kitchen. I’d love to see pictures of the magic you conjure up with that starter! I’m considering the macaron class too, along with one on croissants. You can never have too many French baked goods! 🥐
Hmmmm, maybe this week's pics can be "stuff I cook" ...
Can’t wait!😋
Fantastic read. If only I could join you for a baking class with Clemence!
Oh, Sinù, how I wish you could! It would be so fun! Maybe we’ll take a class together someday--here or there! Thanks so much for your comment! 🤗
That'd be so much fun :)
One of my favorite expressions is things are true until they are not. The same is true of the mysterious. This is a great write today. To know how something is made or how it works changes your experience I think. Taking a professional cooking class is just awesome even if you don't make it a lot. You still appreciate the process and the finished product as a result! When I saw the reference to Jacques Pépin I just smiled. Simple, high quality ingredients and repetitions for mastery!
Thanks for the wheat PSA. I got a little pushback in my Newslettter a while back about gluten. The top line estimate for celiac disease is 3% of the population. I understand it is heightened among the gene pool in East Africa. SOME gluten resistance PERHAPS 6% of the population while 40%-45% express some unease with gluten nowadays. Too much Tik-Tok and Facebook IMO. To miss out on the essential goodness of wheat is pretty silly. More baguettes for me.
Since you are an avowed bread lover I have a question and an opinion. What is the best use of a baguette? For me, it is a Bánh mì
Thank you so much for your response, Mark--thoughtful, educational and kind, as always.
I agree that you can get a lot from a cooking class, even if you don’t make the finished product--in this case baguettes--a lot afterwards.The teacher was smart in giving us some dough to take home to make into loaves the next day. If we didn’t follow up, the dough would just go to waste. It was pretty satisfying to make those loaves at home and have them actually come out!
Do you own a Pépin cookbook?
Thanks for the gluten stats--I’ve always suspected there were far more gluten-phobic folks than true celiacs, but I’m a born skeptic. I’m just glad I don’t have to abstain from wheat (though I do have to pace myself!).
Thanks also for the great question re the best use for a baguette. I haven’t tried many bánh mì, even though they’re extremely popular here, but that would be a great way to eat a baguette--there’s even a class at this school to learn how to make them.
As for me, I love to enjoy a fresh baguette the way the French do at breakfast--with some good butter, some jam and a café au lait!
What a beautifully written piece, Ruth, and I love Clémence’s story. Everything looks so delicious, I envy you taking these classes! 🥖
Right? Makes me want to move back to SoCal!
Thanks so much, Jolene! Now if only I can repeat all those steps on my own... Another few classes may be in the cards!
Lucky you! What a wonderful experience to learn and bake from such a wonderful teacher in a group setting. Educational, social, and tasty!
Thanks, Vicki! It was all of the above--and fun too!
Fascinating story and mouth watering recipes. I can't wait to taste what you make next.
Thanks, Judy! Can’t wait to come up with something to share with you! 😋