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Morning baker recipes and rituals for breakfast and beyond

"For almost a decade, Roxana Jullapat has woken up in the middle of the night to start baking and fill the pastry case of her L.A. bakery, Friends & Family. Her rituals, and those of other bakers, infuse her new collection of recipes, all of which will expand your repertoire with 100% whole grain fl...

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Main Authors: Jullapat, Roxana (Author), Smolin, Ari (Author)
Other Authors: Teig, Kristin (Photographer)
Format: Books Print Book
Language:English
Published: New York, NY : W.W. Norton & Company, [2026]
Edition:First edition.
Subjects:
Baking.
Desserts.
Breakfasts.
Cookbooks.
Recipes.
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Summary:"For almost a decade, Roxana Jullapat has woken up in the middle of the night to start baking and fill the pastry case of her L.A. bakery, Friends & Family. Her rituals, and those of other bakers, infuse her new collection of recipes, all of which will expand your repertoire with 100% whole grain flour. Baking with whole grains means more sustainable farming and better health; readers will love Roxana's approach to quick breads (muffins, scones, biscuits, cornbread), all achievable in one hour or less, and she's done the work for you by crafting a Master Whole-Grain Croissant Dough that can be shaped endless ways including Espresso Pains au Chocolat or Bacon and Onion Blossoms. Beloved for her whole-grain breads, here she offers a classic sourdough loaf, fast flatbreads (e.g., Heirloom Masa Tortillas) and beautiful, Scandinavian inspired Dark Rye Rolls. Woven through her writing is an appealing California sensibility, an embrace of whole-grain bakes that start, as she does, in the morning hours. This is a book for home bakers wanting to expand to new flavors and ingredients, with gorgeous photography-including shots at Friends & Family-that invites you into the rituals and routines of professional bakers"-- Provided by publisher.
Item Description:Includes index.
Physical Description:335 pages : illustrations (chiefly color) ; 27 cm
ISBN:9781324051350
1324051353
Author Notes:Roxana Jullapat is the head baker and co-owner of Friends & Family in Los Angeles. A true morning person, she's usually up by 2 a.m., baking bread and pastries before the city wakes. She also runs Friends & Family Pizza Co. and is the author of Mother Grains: Recipes for the Grain Revolution .

Ari Smolin is a Massachusetts-based writer and editor. She has worked on numerous cookbooks, including Mother Grains: Recipes for the Grain Revolution , and has trained in bread and pastry at whole-grain bakeries from Runner & Stone in Brooklyn to Friends & Family in Los Angeles.

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