let’s keep it simple

have you already eaten like a million tomatoes this year? holy crap, they’re here in full force, and here at The Mill we are freaking out about how delicious they are. in particular, just this last week Ryan & Blair & Erin roasted up a whole bunch of them and turned them into the best damn pizza sauce we’ve ever had. we’re getting all of our tomatoes, of the dry-farmed early girl variety, from a strapping young farmer named Toby, who looks just like this -

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Toby the farmer. (photo credit: zagat.com)

handsome, isn’t he?? but hold your horses boys + girls, he’s taken.

so hell yeah, we roasted up all those yummy tomatoes and put them on the pizza along with smoked mozzarella and basil and it looked like this -

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we liked it so much, get this – for at least the next month we’re going to celebrate the mighty tomato by letting it shine loud and true – dry farmed early girl tomatoes, mozzarella cheese, basil. what does it taste like? really frikkin good cheese pizza, that’s what. come check it out if’n you’re curious.

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and eating this delicious pizza made us feel just like this -

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which was funny, because there just so happened to be many drawings of this variety all over The Mill this last Monday, since we had very rad Berkeley artist Rob Wilson’s art opening, which was a smashing success – he sold almost all of his art that very night. understandable, when it looks like this -

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we’re also continuing our R&D for a bunch of new breads, here’s one that we pulled outta the oven today: stone ground spelt -

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100% stone ground whole grain spelt sourdough, to be exact. where do we look for inspiration on matters such as these? the man, the myth, the legend: Mr. Dave Miller.

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was beyond stoked that he came by to visit the other day. he never ceases to inspire, got me all pumped up to keep pushing our bread into new directions.

that’s all, check ya soon sweeties.

<3 j

#sharetheloaves

Cathy's Flowers 2014-7guys, i can’t even tell you how proud this makes me: my mom is using my cookbook to bake bread. i mean, look at this, this is some of the gorgeous bread she is pulling out of her oven in her home in Vermont!!

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this brings a tear to my eye, i mean, my love of the kitchen began with her. (and my gramma, with whom i used to love watching cooking shows, most memorably the Galloping Gourmet, i mean, check him out -)

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my mom taught me how to hang in the kitchen, and her cookbook collection was integral to my development as a baker, as an all around lover of cooking, and learning abut cooking and baking through cookbooks… and now she is using MY book!!! too good to be true, really, goodness gracious me.

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mama’s been taking lots of photos of her baked goods, and every time she sends me a photo my heart sings with joy. so yesterday she sent me a few photos of her sourdough pizza, and i damn near drove off the road (was driving back from week in LA in which i was absolutely floored by the excitement around baking, grains, the “artisan bread revolution”, but more to come on that later).

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without further ado, i would like to invite all of y’all who are baking from my book to SHARE THE LOAVES. and by that, i mean take a sweet pic of your bread, pizza, pocketbreads, whatever, and post it to Instagram or Twitter with the hashtag #sharetheloaves. there’s already a bunch up there as i started tagging photos a while back, other folks have picked up on it, and it would warm my heart to see what y’all are baking up.

and speaking of baking from the book, check out what these folks have been saying…

David Lebovitz

Lottie & Doof

Root Simple

The New York (frikkin) Times (!!!)

TheKitchn

so have at it people, please keeping sharing the loaves.

<3 j