Fourneau Recipes

Great crust to crumb ratio, excellent for freezing, and just right for eating in a day, torpedos satisfy. This technique turns out two of them from a dough rested as a batard. It's a fun and easy way to add another shape to your baking repertoire!

Looking for that perfect crust to crumb ratio with the flavor of sourdough? Look no further! This recipe is contributed along with photos by Baker Diana Carbonell of The Dandy Bambi.

At Fourneau we don’t eat to live, we live to eat. That means always making room for good food. It’s in that spirit that we’re happy to present Fourneau Factory Lunch, recipes from the factory floor. Well, not literally from the floor … too many metal shavings to brush off.

Oyster mushrooms are such a delight to find. Their soft, delicate shapes emerging from a nurse log is nothing less than mystical, and a simple preparation on toast feels like an ideal way to enjoy these special fungi.