Welcome...

Sourdough, Rye, Baguette, Boule, Brioche, Ciabatta, Focaccia, Seed Loaf – these were all the breads we ate regularly when my son, Andrew who is completing a stage [pronounced "stahzje"], in Lyon, France, still lived with us in Cape Town, South Africa; hardly ever bread from the supermarket [ and never white bread ], and now, in his absence, we realise how lucky we were and just how much we enjoyed these breads. So you’ll be reading much about bread, from it’s constituents to it production, and most importantly, taste!

Andrew’s culinary journey began when he graduated with distinction from The Culinary Academy [ now known as the Hurst Campus ] which is located in the picturesque wine valley of Paarl, in the Western Cape Province of South Africa, to sous chef at award winning Jardine Restaurant, followed by Jordan Restaurant on the Jordan Wine Estate in Paarl, then baker at Jason Bakery in the popular coffee shop district of Bree Street, just a stone’s throw away from the ever popular tourist haunt of Long Street, Cape Town

This blog is about Andrew’s experiences whilst working under the tutelage of Master Baker, Francois Pozzoli MOF, owner of Maison Pozzoli, learning & honing his skills as a baker.

Born & bred in the beautiful city of Cape Town, South Africa, members of our immediate family have travelled to & lived in many cities & countries,  including Hannover & Berlin - Germany, Melbourne & Sydney – Australia , Seychelles, Singapore, Japan & Lyon – France.

Andrew has been in Lyon, France since August 2013.

When I read Andrew’s first daily journal, I gained a sense of ‘being there’, looking forward to the next one, and felt I wanted to share it with a wider audience.  Other readers commented favourably on the way Andrew writes, reminding me of the praise he received from his English teacher in high school for his essays.  Those in the hospitality industry will know that a baker’s day begins in the early hours of the morning, often unlocking the shop when many party goers and revellers are staggering home from a night on the town!  His day usually ends with cleaning & setting up for the next day, perhaps followed by a bit of socializing with friends afterwards, followed by Krav Maga [a form of martial arts developed in Israel that encompasses a combination of techniques sourced from boxing, Muay Thai, Wing Chun, Judo, Jiu-Jitsu, wrestling, and grappling ].

Soon Andrew’s technical assessment at the Institut Paul Bocuse will end, and he will commence an intensive 3 month long stage at the prestigious Maison Pozzoli Boulangerie, where he will enhance his bakery skills, and upon returning to South Africa, impart  what he has learnt with students at his alma mater.

Although certain sections are of a technical nature [ which,I am sure the analytical reader will appreciate ], this blog’s purpose is primarily to inform & hopefully entertain those with a shared love of all things bread in particular, and food in general.  I hope his insights & commentary on daily Lyonnaise life –the food & wine, people & places & most important of all, the bread of Lyon - [ considered by Paul Bocuse as the ‘larder of France’]; will do just that!

I will be posting regular journal entries from Andrew, along with pictures, and invite readers to comment.  Should you have the opportunity to visit South Africa, and Cape Town in particular during our summer [ mid October to Mid February ]  you are welcome to link up with Andrew for a tour of the Hurst Campus in Paarl, or perhaps a walk up Lion’s Head, check out some of the hip & happening night spots in popular Long Street like Fiction Bar for a dose of thumping Drum ‘n Bass, or simply join him for a drink at Rafiki’s Bar in Kloof Street, a favourite watering hole for locals & tourists alike, or if you are the action type looking for a workout, perhaps you are willing to join him for a session at Krav Maga -  whatever your tastes, I’m sure there’s something our city has to offer which will keep you interested and entertained.

Keep in mind that these journal entries are often written at the end of a very long day, consequently, it is written’ off the cuff’; and whilst correcting grammer & punctuation ( and of course deleting certain ‘colourful’ expressions ) , I have retained  the original content.

Enjoy!

You are welcome to drop Andrew a line [ email ] should you wish to share ideas, comment etc feel free to email me.  If you are visiting Lyon, I am sure he would be happy to link up for  drink or a coffee.