The first cold morning

You can tell autumn has arrived by the dough. Cooler mornings mean slower proofs, and slower proofs mean more flavour. We lean into it with heavier flours, brown butter and fruit from orchards an hour north of us.

This month the counter fills with pear and hazelnut galettes, spiced morning buns and a dark molasses rye that pairs well with sharp cheese.

Bake it at home

Brown your butter until it smells like toffee, cool it completely, and use it anywhere a recipe asks for melted butter. It is the easiest upgrade you can make this season.