logologo.gif


This is the Home Page
Edited  29 March 2016

Bakery Benchmarks
Our Breads Nos pains
Bread Images
About Us
Our Equipment
Sources - Digital
Sources - Printed
Site Map



«Faire du pain, ça s'apprend en deux jours, facilement. Mais faire du bon pain, c'est l'art de toute une vie.»

Jean-Claude Mislanghe, instructor,  Institut National de la Boulangerie, cited in Nouvel Obs, 22 June 1995


''Peace goes into the making of a poem as flour goes into the making of bread'',  Pablo Neruda


''Art is our chief means of breaking bread with the dead'', W.H. Auden

Germans are known to call beer, << flussig brot >> (liquid bread), Fresh Loaf.com

Bon comme le pain
http://wetternoise.be/fr/pain/moys/étranger.html


Every trip to the supermarket these days requires us to navigate what has become a truly treacherous landscape.
Michael Pollan, New York Times Magazine,
11 October 2009.


I won't quarrel with my bread and butter. Jonathan Swift, ''Famous Bread Quotes''


Where there's no law, there's no bread
Benjamin Franklin,  'Bread Quotes', Breadtopia


A crust eaten in peace is better than a banquet partaken in anxiety
Aesop, cited on sfbi.com


Give to me the life I love,
Let the lave go by me,
Give the jolly heaven above
And the byway nigh me.
Bed in the bush with stars to see,
Bread I dip in the river -
There's the life for a man like me,
There's the life for ever.

R L Stevenson, stanza 1, ''The Vagabond''

                                                                       




everyday sourdough

Everyday Sourdough
Made at home by the baker, 28-9 March 2016*


BOULANGERIE  NORTH   HEAD  BAKERY

Bread, Craft and Community







BASICS

  • Bread is our passion, our service to the community, our living. The artisanal relation.
  • Bread = wheat and or rye flour, water, salt (optional) and leaven. Other ingredients are passengers, some as flavourings, others are benign, still others, iffy.
  • Good bread realizes the potential of the flour used in its making (Raymond Calvel,  baker, noted teacher of baking and bread author   OR,
  • Good bread, in reference to baguettes, appeals to all the senses:  eye, nose, ear, touch and taste (Bernard Ganachaud,  Parisian baker who patented his baguette,  La flute Gana). OR,
  • Good bread is evocative and nutritious, a pleasure to make, eat and share (North Head baker).
  • This site, made by the baker, is an essay on the North Head Bakery. It is a medley of illustrations, quotations, descriptions and ruminations,  arising out of  the experience of making bread and related bakery and cafe goods on the Island of Grand Manan, since 1988.

watercolour of bakery            
  Watercolour of the bakery, about 1992, done by the baker's sister, Peggy Kipphoff


* The term "everyday" is Jeffrey Hamelman's, applied to his Vermont Sourdough, the recipe and procedures for which guided these two loaves. (Bread, 152-3).

© 2016 North Head Bakery, 199 Route 776, Grand Manan, NB, E5G 1A4  506-662-8862