Thank you so much for continuing to log in during this time of transition for us. Here are a few pieces of good news:
–The new web platform is now under construction and we should have it up and running soon. Our partners at Forno Bravo are working really hard to make this happen, so thank you to everyone there. In the meantime, we’ll keep posting as we can. I am working on my report from the amazing dinner we had with Craig Priebe, author of the upcoming “The United States of Pizza” (Oct.), and will tell you all about it, as well as some guest columns that we’ll get posted asap.
–On a personal front, I was just notified that I have been selected to the Dessert Professional Magazine’s Hall of Fame. Here’s the link to the article, which also features their Top Ten Bread Bakers of the Year, some of whom may look familiar to you and some may be new ones to add to your “must visit” list when traveling. Thank you to Dessert Professional for this wonderful honor.
–Don’t forget to put May 2nd down on your calendar for the 11th Annual Asheville Bread Festival, where I will be doing a new presentation on sprouted flour, along with an all star line-up of bakers. Here’s the link: www.ashevillebreadfestival.com
More coming soon, so please keep coming back.
All the Best,
Recent Articles by Peter Reinhart
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
...and other books by Peter Reinhart, available on Amazon.com