I grew up in a bakery. My father smelled of stoneground flour almost permanently and my childhood was a lesson in crisping up the perfect crust: not too squidgy, not too hard.
I didn't go into the trade myself, but it saddens me to see all the old ways lost in this brave new world. I've started this blog to share my memories, and help modern-day bakers embrace some of the best tricks and tips of the past. If you have any curiosity about how it was done back before industrial ovens were affordable for a small business and kneading machines were in every kitchen, read on.