Renaud Miche
Fourth-generation boulanger from Lyon who moved to Portland and immediately regretted it. Renaud covers heritage techniques, pre-ferments, and the moral bankruptcy of anyone who uses instant yeast. His columns read like love letters to pain de campagne written by someone who is also furious.
Articles by Renaud Miche
Foraged Focaccia Movement Under Fire After Dozens Poisoned by Decorative Weeds
Instagram bakers are being urged to please stop picking things off the ground after a surge in botanical bakes featuring questionably sourced greenery.
Sourdough Starter Joins Local HOA, Immediately Begins Enforcing Fermentation Rules
The starter, known as Captain Levain, now chairs three committees and insists all bread be proofed no longer than 18 hoursunless in glass containers.