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Andrew Janjigian  Boulanger Management, Cook's Illustrated Magazine (@cooksillustrated). I made a t-shirt for bakers & breadheads, get one here:

Local feast of elk, morels, & veg, expertly prepared by my brother @janjiggaman last night here in Jackson.

Solid kouign amann at @persephonebakery in Jackson Hole, WY.

Turned a lot of folks on to the joys of pide, manoushé, and lamajun today at the @kingarthurflour #harvestfest2018 today.

Perfect shaping and scoring of baguettes by students in @ajkingbakery’s class this morning at @kingarthurflour. #harvestfest2018

This seems like a good time to finally start reading ‘Fruit of the Drunken Tree’ from @i__rojascontreras

Late-summer pizza al taglio with corn, morels, chanterelles, fresh mozzarella and purple basil. 🍕🍕🍕🍕

Manning the Fermentation Help Desk at the @bostonferments fest sourdough hour yesterday with @rmiscovich1. After a few people asked us how to find the bathroom, we actually got some real questions about bread baking.

Was writing about my forthcoming @cooksillustrated pizza al taglio recipe today, and needed to spend some quality time with my photos of the greatest slice ever sliced, ever. #angeloesimonetta #rome #pizzaaltaglio

Missing the dunes (and the artwork) in Provincetown something awful right now.

@tandemcoffeeroasters inspired sesame banana bread.

I’m selling limited quantities of my chili crack (locally, that is), since I get so many people asking for it. Let me know if you want some, it’s $35 for a quart, $18 for a pint, and $10 for a half pint. The recipe is available at @johannakindvall’s blog (kokblog.johannak.com) if you want to make your own.

Teaching our 9-year old niece & nephew how to make cyanotypes this July 4th, and explaining why we need to #abolishice. The streaks are the result of melting ice cube water getting on the paper during exposure.

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