Hello from Vermont
In case you missed it.
Hey friends, Martin here. Lots of new folks have found the newsletter recently and I thought it might be a good time to say hello, and highlight some recipes and essays that you may have missed over the past 18 months.
Also, after scores of you have expressed a desire to support this work, I’ve finally gotten around to adding a place where you can do that. At this point, I don’t want anything like a paywall — I’d rather that things remain accessible to everyone. But, if you want to say thanks for the content or pitch in, there’s a button at the bottom where you can do that. As always, I appreciate you.
Martin
What is the Curio? The full version of this answer is in the start here post. The short story is that I’m a baker — it’s been my professional work for almost two decades. I didn’t come to this in a straight line (that story is in my book, Breaking Bread: A Baker’s Journey Home in 75 Recipes) but I’ve landed in a place that fits me. I enjoy the handwork, the potential for beauty and flavor, and, making food connects me in a tangible way to my family and the world around me.
In the newsletter I write about my curiosities, collected things, and whatever recipe or life event is on my mind. While most of this is baking-related, I do wander to parenting, travel stories, and beyond. I don’t have any rules, but everything does relate back to baking.
The team at the Curio is small. It’s me, writing and taking pictures, and my dear friend Posie Brien, editing, advising, and bringing her deep love for heartfelt words and great food to the mix in ways that are truly invaluable.
As for the recipes, I joke that I’m a bread preacher. So yes, there is plenty of that. From sourdough baguettes to golden focaccia, great toasting bread, whole grain breakfast loaves, and even things that don’t take forever. Bread is always around.
I like sweets, too. If you’re a project baker looking to improve your laminated pastries, or if you want my favorite danish, caramel apple cinnamon rolls, a lemony pie with a breadcrumb crust, brioche focaccia, or even chocolate shortbread cookies, I have you covered.
And for things in the middle, like a crispy sourdough cracker, a waffle with an interior structure better than any baguette, or a scone, doughnut, or bialy, that’s all here, too. So, welcome. I’m glad that you’re here. We’re lucky to have a place to dream, to reflect, and share our love of making. Let’s bake.
Martin
Cover picture of Martin making a pizza was shot by Tucker Adams. Thanks, buddy.
I have your book and love it. Made many a baguette. I love this substack but would like to know how to save or print your recipes. I will definitely be making these recipes.