18 posts



Kugelhopf is one of my favorite breads – not only because it’s fun to say, but because of how it’s bold spiral shape contrasts with its delicate texture.  While the cake-like kugelhopf often pops around the fall and winter holidays, the citrus-y flavor of this yeasted, gently sweet dough can […]

English Muffin

English Muffins

Breakfast has always been my favorite meal.  I would love to see a truly epic, Michelin-starred breakfast restaurant elevate our commonplace fare.  Obviously I also have an affinity for baking, so naturally I believe breads and pastry are the cornerstone of any great morning meal.  The best breakfast breads are […]

sandwich bread

Sandwich Bread

Bread is one of those avenues in pastry that’s easy to dabble in and difficult to master.  There are very simple, black-and-white rules about making bread, but the reality lurks in the grey areas where slight changes in humidity or temperature can create different results.  Much like their culinary counterparts, […]

Russian loaf

Russian Loaf

Everyone loves cinnamon rolls.  While I have posted about these gems before, sometimes I get tired of the typical presentation.  I decided to twist it up a bit with a simple Russian loaf. Create a roulade of bread with delicious cinnamon sugar filling, just as you would for a classic cinnamon […]


Peach Challah

I recently spoke at the American Culinary Federation Central Region Conference about modernizing traditional desserts.  One of the desserts I demonstrated was my take on the classic peach melba, using peach challah bread in the place of an actual peach.  Auguste Escoffier is credited for creating this seasonal dessert many many […]


Corn Tortillas

Recently I took part in the first annual North Texas Taco Festival and Taco Throwdown.  The weather was perfect, the people were friendly, and the food was awesome – a truly great day to be a chef.  A big shout out to all of the organizers, vendors, and sponsors!  While I didn’t edge out the competition, […]


Love Letter to Baguette

“A finished baguette should have a rich, russet crust, crackling and fragrant- don’t underestimate the virtue of a bold bake.” – Jeffrey Hamelman  People often ask me why I chose to specialize in pastry instead of savory cooking.  My answer?  Baguette.   I may spend a lot of time designing elaborate and unusual […]

puff pastry

Quick Puff Pastry

Recently I had a discussion with several fellow cooks who said they don’t mind using frozen puff pastry because handmade puff pastry is labor intensive and difficult.  As a pastry chef I was, of course, completely against that idea, so I’m offering my recipe for quick puff pastry.  This entire process […]

Pizza Dough

Easy Pizza Dough

Recently, I had the opportunity to be the guest chef at Dallas’ best neopolitan pizzeria, Il Cane Rosso.  Having just returned from a vacation in Italy, I was anxious to test my wares on their 900-degree wood-burning pizza oven.  Inspired by my travels, I featured a savory pizza with fig, […]

blueberry muffins

Blueberry Muffins

Few breakfasts are more popular than blueberry muffins.  These fruity cakes with crunchy streusel topping are portable, rich, and filling.  An ideal muffin is moist and tender enough to complement your coffee without weighing you down.  Print Blueberry Muffins Author: Joe the Baker Ingredients 8 ounces flour 6 ounces sugar 2 teaspoons baking powder […]