Hermine Bread

Naturally leavened, stone baked artisan bread. Delicious bakery treats -- croissants, muffins, scones and quiche.

Home made fresh pasta cut to your favorite size.

10/02/2026

And voilà! Two days, countless details, and one final complete. C’est fini! 🇫🇷

10/01/2026

Day 1 of my two-day final is complete! Taking a much-needed breather along the Seine by my favorite bridge, Pont Alexandre III, with the Grand Palais in the background. 🇫🇷

09/28/2026

Got to make a fun milk leaven brioche! Has a few days of shelf life compared to a yeasted brioche so you don’t feel obligated to eat it all in one day. While we were at it, we made some pain au chocolat with a milk leaven rather than yeast - just because we could. ☺️

09/24/2026

I think I’m starting to fit in around here (happily outnumbered by bannetons)!

09/23/2026

Today’s offload.

Japanese sandwich bread - the two double-hump loaves - with a crumb that’s almost like cotton candy. We scorch some of the recipe flour to release the starches, giving the bread that incredibly soft texture.

The pain au chocolat crumb was exactly what I was looking for: that beautiful, open honeycomb interior!

Note to self: placement is key! The chocolate bars could’ve been spaced a little farther apart. But warm pain au chocolat? I don’t foresee too many complaints. 🥐

09/21/2026

Fresh from the camera roll 🥖

09/18/2026

For our mock final exam, we were asked to choose a bread, define its purpose and target audience, and work through the entire process from start to finish.

Naturally, I made two. Because why test one loaf before the final when you can test two?

Our bread had to focus on one of four nutritional categories: high protein, high omega, high antioxidant, or high fiber. I chose expectant mothers as my target audience and focused on protein and omegas - both important for fetal growth and brain and eye development.

The formula included a blend of two high-protein flours, pumpkin seeds, sunflower seeds, h**p seeds, and dried cranberries for sweetness and texture. The seeds were roasted and then fermented, an extra step that helps break down their natural coating and makes the targeted nutrients more available for absorption.

I tested the formula two ways: one with an ancient-grain T80 flour and another with acorn flour. Both gave me the wide, open crumb I was looking for, which makes choosing between them for the actual final a little more difficult!

The second part of the exam was what the French call “snacking” - essentially their version of substantial hors d’oeuvres.

For the first, I used long slices of bread with whole-grain mustard, sous vide pork tenderloin finished with a sear, a fig-balsamic-thyme glaze, and microgreens.

For the second, toasted Einkorn topped with tomato tartare, grilled prawns, and an herbed goat cheese.

Everything - from the breads to the tartare, glaze, goat cheese topping, and pork - was made from scratch.

Mock final complete. Now I just have to decide which loaf makes it to the real one!

09/16/2026

Today’s bake. Practicing my volcano bread shaping technique!

09/14/2026

Today’s work started with yesterday’s bread.

First, the rye became an open-faced autumn sandwich: roasted eggplant purée with garlic and EVOO, finished with smoked oil, then topped with three kinds of mushrooms, shards of smoked duck, fresh herbs, and skinned walnuts.

And yes, skinned walnuts. They’re beautifully bright white once you remove the skins. It’s no big deal - it only takes an effing half hour to skin one walnut. 😂

I finished mine with a little rose florette of smoked duck in the center.

Then, the croque monsieur - a traditional French hot sandwich. Fresh bread from yesterday, buckwheat butter, Mornay sauce (like a Béchamel sauce), ham, more Mornay, another layer of bread, then more Mornay and shredded Comté before going into the oven until everything was hot, melted, and golden.

A pretty good argument for never wasting yesterday’s bread!

09/11/2026

A little look at what the board looks like when we’re in the thick of a workday at school.

Recipes, calculations, notes, timing - organized chaos, and all part of the process! 🇫🇷🥐

Address

127 West Main Street
Moorestown, NJ
08057

Telephone

(609)9232322

Website

http://herminebread.com/

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