What makes bread Basque?
Not a single recipe so much as a way of working: few ingredients, long time, and bread built to last the week.
What we mean when we say Etxea
It is the Basque word for home. It is also sitting inside the family surname, which is a happier accident than we deserve.
A starter that crossed an ocean
In 1899 a sixteen-year-old left Les Aldudes for America. Family lore says he did not travel light.
Why the sourdough is never quite the same twice
Temperature, time, and the age of the starter. A loaf answers to all three, and none of them hold still.
Market season ends. The baking does not.
Farmers markets wind down in the autumn. Here is how to keep bread on your table through the cold months.
Bread for restaurants: what good bakers and good kitchens owe each other
Supplying a kitchen is a different craft from supplying a household. Consistency, timing, and honest conversation.
How to keep a real loaf alive at home
No preservatives means a shorter honest life. A few habits get you most of the week.
Four generations, one starter: what actually gets passed down
A sourdough culture is the visible inheritance. The hands that know what the dough should feel like are the real one.