Breaducation Central

Preordering, press coverage, event links, etc.

A work-in-progress, keep an eye on this page for updates.

Reviews and press coverage

“The most clear-headed, authoritative, science-driven, and practical guide to bread baking I’ve seen.”—J. Kenji López-Alt, author of The Food Lab and The Wok
"Andrew Janjigian leaves no loaf unturned in his adventure into what we all love so dearly—bread. As comprehensive as it is approachable, this book will make you a better, more thoughtful baker.”—Maurizio Leo, New York Times bestselling author of The Perfect Loaf
“In Breaducation, Andrew has written a generous, practical, and deeply informed book that helps bread bakers build confidence, refine their process, and make better bread with intention. This book is for all serious bakers who love the science and the intuitive art of fermenting and baking bread.”—Aran Goyoaga, three-time James Beard finalist, author of The Art of Gluten-Free Bread, and creator of Cannelle et Vanille
“What Andrew has achieved is marvelous. Breaducation is a truly complete guide for every skill level and is the first book I’ll reach for whenever I have a question about bread!”—Nicola Lamb, author of Sift
“Breaducation is both practical and deeply comforting, guiding readers through the nuts and bolts of baking, while revealing the elegance and grace at the heart of true craft. Gorgeous, intelligent, and completely indispensable, Breaducation belongs in every kitchen.”—Tara Jensen, author of Pizza Practice
"If you’re on a personal bread-making journey, Breaducation is here to elevate your skills to expert status. Brimming with science-backed bread education, this book covers everything from key ingredients and kneading techniques to milling your own grains and more. Plus, there are 50 recipes for a wide range of bread types that you can keep coming back to—think baguettes, sourdough, fougasse, pita and more." — Forbes 14 Best Cookbooks of Fall 2026