Pairing bread and cheese without getting it wrong
Stone-milled loaf with strong cheeses, walnut bread with fresh goat's cheese: three pairings that work every time, and why.
TD
Thomas Dubois
Master bakerMaster baker, keeper of the house starter since 1998
at the bakehouse ✿
Extended biography
Thomas Dubois joined Maison Fleur de Blé as an apprentice in 1998 and never left. Top of his class at trade school, he now watches over the house starter, refreshing it every single day for more than twenty-five years.
An advocate of farm-milled flours and long fermentations, he works hand in hand with millers around Paris to select heritage wheats ground on stone. In the journal, he writes about bread: the gesture, the time and the raw material.
from a floury pen
3 stories by Thomas
How to store sourdough bread
A well-kept sourdough loaf stays delicious for a whole week. A baker's tips for keeping crust and crumb at their best.
The secrets of a perfect croissant
27 layers of lamination, AOP butter and a great deal of patience: everything that separates a good croissant from a great one.