Friday Bread Basket 10/3/25

Hello from the Wordloaf Friday Bread Basket, a weekly roundup of links and items relating to bread, baking, and grain. It's gonna take me awhile to catch up on the backlog of bread basket items I have to share, given how long it's been since I've filled it on the regular.

Boston Calling

First up, I have two important upcoming in-person events to share with my fellow New Englanders, both happening the week of 10/12:

On 10/14, I'll be chatting with my friend Polina Chesnakova about her new book of Soviet Diaspora food, Chesnok, at Brookline Booksmith. I love this book, and I am really looking forward to our conversation. It's free, please RSVP here:

Polina Chesnakova with Andrew Janjigian: Chesnok

Brookline Booksmith

And just two days later, I'll be at Sofra in Allston, taking part in a demo and discussion with my friend Rebecca Firkser, featuring recipes from her amazing new book Galette!, the subject of which should be self-evident. I am also very excited about this one, since I love galettes (and the book). Plus I get to hang out at one of my favorite bakeries on the planet. It's a paid event, but I'll let you in on a little secret about Sofra classes: Not only do you get to taste all the things you learn to make, they also serve you wine and other items from their menu, both savory and sweet, so dinner is included, essentially, making them a delicious bargain.

“Galette” Book Signing & Tasting — Sofra Bakery & Cafe

Join Brooklyn-based author Rebecca Firkser as we celebrate her beautiful new cookbook Galette. A galette is a rustic, free-form tart—sweet or savory, endlessly adaptable with fruit, vegetables, meats, or cheeses. Rebecca’s book is a tribute to the versatility and charm of this beloved pastry. She’ll

Sofra Bakery & CafeOrder

Hope to see you at both!

Monk Bread

NYT's Nikita Richardson interviewed Tony Shaloub about his new CNN series on bread bakers around the world, "Breaking Bread:"

“It’s the O.G. connector,” Mr. Shalhoub said. “Let’s just hit the pause button for a second and talk about how [expletive] good this bread is.”

He channels that zeal on “Breaking Bread,” connecting with bakers, food writers, chefs, former restaurant critics and his own family to talk about, eat and commiserate over carbs. Mr. Shalhoub’s professional world, filled with actors, producers, agents and craft services, at times feels separate from the real world, he said. “But I feel like when I meet people who are doing food, especially doing bread, they’re so devoted to the daily exercise of it.”

I actually have a twice-removed connection to one of the show's producers, and am working to get an interview with Tony myself for Wordloaf, but I'm not sure I'm big-time enough to hook it up. 🤞🏻

(archived version here)

Une journée de la vie

You should probably take 30 minutes to watch this video from Fabrice Cottez, of Boulangerie Pas a Pas, on Diego Laporal, a baker from Caen, France, making all sorts of incredible sourdough breads and pastries out his wood-fired oven at Pain Vivant:

Hell, you should probably also watch all of Fabrice's other videos while you are there.

(h/t Jud Smith)

That’s it for this week’s bread basket. Have a peaceful, restful weekend. See you next week.

—Andrew