/ Notes from the Hearth
Dispatches on dough, grain, and seasonal harvests
Recent Notes
August Harvest
Summer Sweet Corn & Taleggio
A brief exploration of balancing the high sugars of mid-summer corn with the washed-rind funk of Alpine Taleggio on a 72-hour fermented base.
Grain & Mill
Visiting the Mill in Hudson Valley
Spending two days with regional millers testing stone-ground heritage red wheat and evaluating how fresh extraction changes hydration in our daily dough.
Cellar Notes
New Jura Imports and Oxidative Whites
Why we are pouring low-intervention Savagnin alongside our wood-fired pies this season, focusing on growers who practice minimal sulfur additions.
By the Numbers
The constants behind our daily work
72 hrs
wild fermentation
14
regional purveyors
4
seasonal rotations
900°
wood-fired hearth
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