Takin' some time off

This will be the last posting for nine days. I'm off to visit bakeries in Spain. The exchange of ideas and techniques between bakers is unlike any other group of professionals. It's never a good time to leave the bakery. Now it's graduation season, but the bakery made it the first forty seven years without me. It's not like I'm here doing all the work anyway. We are fortunate to have a terrific group of folks behind the scenes that keep it all going. In fact, if all goes well, our Marc Levy will earn his Certified Journey Baker degree in August. With that Bennison's will lead the country in the number of CB's, CJB's and CMB's, Certified Master Baker.

My son, Guy Downer, is also in class this week at the French Pastry School in Chicago. He is taking a Whole Grain Class with Jeff Hamelman. Jeff is a great baker and friend. He's one of those celebrity types, written books, teaches around the world. But one truly genuine person. He runs the production bakery and school at King
Arthur Flour in Vermont.

Do you think your grocery store/warehouse club bakery department goes to those lengths to improve their goods?

I think not.

I'll holleratcha next week.