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Having stepped on hot embers, I do not recommend using a brick oven while barefoot!
BARKING BEAGLE'S BAKER:
I have been a home baker for nearly 40 years. It all started with a bargain-bin bread book I discovered at the UCONN Coop. Bagels and pretzels were my first baked goods.
Through extensive reading, culinary training at Manchester Community College, a six-weekend program at the Culinary Institute of America, baking classes with bakers, and plain old trial and error, my baking is continually evolving.
In 2000, I built an Alan Scott-style wood fired, brick oven with the help my wife, Kat, my father-in-law, family and friends. I later helped to build a commercial brick oven at the former Maxie's Bread in Smithfield, Rhode Island. I currently have an outdoor pizza oven that I use throughout the year.
I have enjoyed teaching baking to kids at the University of Hartford's Summerplace. I also developed and taught baking classes for adults at The Oak Lodge on Kineo Island, Moosehead Lake, Maine.
When I am not baking, I work as a school library media specialist in West Hartford. I enjoy hiking, traveling, and biking, and have a passion for learning - I have brewed my own beer and made a variety of cheeses.
- Dave St.Germain
First baking book purchase - 1986
WHO IS THE BARKING BEAGLE?
Daisy is our pushy, nosy and always fun, beagle and bakery mascot.
ABOUT THE BAKERY
My cottage bakery is licensed by the state of Connecticut and focuses on slow-rising sourdough breads, crafted with locally sourced, organic flours. I specialize in whole grain sourdoughs, rustic French and Italian loaves, and bagels.
I plan on offering a variety of baking classes, sharing my passion for the craft and teaching others the skills to create delicious, handmade baked goods like pizza (Neapolitan and New York style), yeasted and sourdough breads, bagels, and more!
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