Bread And Cheese

I was so busy posting fraudulent nonsense on Sunday that I forgot to mention that the new Chronogram is out and in it I profile Café Le Perche, an excellent bakery in Hudson where they’re making some seriously pedigreed bread at a high level using local, organic flour. I also have two pieces in the new issue of Edible Hudson Valley: one about my homemade Camembert and a sidebar about uses for all the whey that results from cheese making. These pieces also represent my first photo credit, which is nice. The Edible site is not updated, so if you don’t live in the area you will have to wait to read those.

Photo by Jennifer May
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