Hermine Bread

07/09/2026

A Paris bucket-list moment. 🇫🇷🏊

Today I went swimming in the Seine! For decades, the river was considered too polluted to swim in. As part of the legacy of the Paris 2024 Olympics, an enormous restoration effort transformed it into a clean, swimmable waterway, and today it was filled with locals and visitors enjoying one of the city’s newest traditions.

It felt like the perfect way to spend the day before classes begin!

07/08/2026

🥐 Dough or Know?

A new weekly series!

While I’m in Paris, I’ll be tasting my way through some of the city’s most iconic baked goods - from croissants and pain au chocolat to baguettes, country loaves, and more.

But this isn’t just about giving them a score. It’s about showing you what exceptional baking should actually look, feel, and taste like. Along the way, I’ll share what makes each product great (or not so great) so you’ll know exactly what to look for the next time you walk into a bakery.

Your lust for crust begins here!

07/07/2026

07/04/2026

An American in Paris.

Happy Fourth of July! 🇺🇸

07/03/2026

Je suis retour! Paris, I’m back. There’s something about returning here that never gets old.

I’m privileged to spend 6 weeks with Chef Bardet at Le Cordon Bleu Paris working on ancient grain breads - think Spelt, Khorasan (Kamut), Einkorn, and Emmer. Great for the kids - healthy sandwich bread mixed with toasted seeds. It’s the next big thing for sourdoughs! And yes, Chef Bardet will be teaching me to make killer panettone - the Mount Everest of bread. I hope to have it all for you in Moorestown. From Paris. With love.

Stay tuned as I document my trip and this special experience!

06/29/2026

Sometimes the best things take a little more time.

If you’ve been wondering where we’ve been, here’s a little update: behind the scenes, we’ve been hard at work refining recipes, sourcing ingredients, selecting an artisan coffee roaster and designing our retail space to make sure every detail reflects what you expect from Hermine.

While our original opening timeline has shifted, our vision hasn’t. We’re committed to opening only when we know we can deliver something we’re truly proud of - and we believe that’s worth the wait.

Our new target opening is later this fall, and we can’t wait to welcome you through our doors!

Thank you for your patience, your encouragement, and for cheering us on from the very beginning. We promise it’ll be worth it. 🥖✨

Stay tuned… we’re getting closer!

06/27/2026

À Paris, ready to bake a Pain Surprise. After baking, we remove the center and make tea sandwiches with ham, rabbit rillettes, and a lid. I’m not a tea sandwich guy, but they were delish!

06/24/2026

If I keep buying bannetons, I will get buried alive!

06/22/2026

Feeding my panettone starter - can never get ready too soon for Christmas panettone!

06/20/2026

Experimenting at school with some rye loaves, whole wheat loaves, and some darker caramelized crusts!