|
Recently, my friend Erica Holthausen and I had been fortunate to grab the last two offered seats for an Artisan French Bread class at Stone Turtle Baking & Cooking School, a small, family run baking school in Lyman, ME. Stone Turtle is an unpretentious, hidden gem that turns out some wonderfully executed and practical lessons on the art of bread baking. (Hidden indeed as the directions had us turn at an old landmark, roadside stand painted with a weathered Moxie logo.) On this brisk fall day, ten participants surrounded the kitchens significant rectangular table. The group makeup was diverse: 3 men and seven women ranging in age from late twenty-something to over seventy years.
|
