Once again I find inspiration in your pictures and words! I too use baking projects and rituals as waypoints to help navigate my way through the depths of winter. These galettes would be a welcome addition!
Martin, having grown up in France, I remember eating galette des rois ,starting in my region, just after Jan 1st. My mom would always pretend cutting the pie right on top of the "feve" usually a baby Jesus or one of the Kings, and as the tradition went, if you ended up the king (meaning finding the feve in your slice) you got to pick your queen (or vice versa), We also had galette des rois in school (just imagine the middle school giggles as kids chose their king/queens). I tried making a galette a few years ago and your post makes me want to try it again. I mostly make baguettes, sourdough bread pains au chocolat and croissants (to the delight of my friends and neighbors) and just fine tuned my pao de queijo (brazilian cheesybread). Keep up the good work, I love watching your videos and now your newletter. Alain the Ohio french baker
you have succeeded to master many accomplishments in your life: music, bread baking, and now the most unusual pastry delight. I loved your script and true emotional feeling as we enter the new year,
BTW: Happy Birthday, little late, though. Blessings for your many gifts...Sal C
Once again I find inspiration in your pictures and words! I too use baking projects and rituals as waypoints to help navigate my way through the depths of winter. These galettes would be a welcome addition!
Martin, having grown up in France, I remember eating galette des rois ,starting in my region, just after Jan 1st. My mom would always pretend cutting the pie right on top of the "feve" usually a baby Jesus or one of the Kings, and as the tradition went, if you ended up the king (meaning finding the feve in your slice) you got to pick your queen (or vice versa), We also had galette des rois in school (just imagine the middle school giggles as kids chose their king/queens). I tried making a galette a few years ago and your post makes me want to try it again. I mostly make baguettes, sourdough bread pains au chocolat and croissants (to the delight of my friends and neighbors) and just fine tuned my pao de queijo (brazilian cheesybread). Keep up the good work, I love watching your videos and now your newletter. Alain the Ohio french baker
Love these, Martin. Just beautiful!!!
I can relate to the therapeutic effect that the dough has on an anxious mind.
Your baking and your writing inspire me!
Happy Birthday, by the way! I'm also a Holiday baby 😁
Martin,
you have succeeded to master many accomplishments in your life: music, bread baking, and now the most unusual pastry delight. I loved your script and true emotional feeling as we enter the new year,
BTW: Happy Birthday, little late, though. Blessings for your many gifts...Sal C
Hi Martin. Lovely words and beautiful galette. I wish we lived closer as a coffee and galette sounds just right.