Hermine Bread

Naturally leavened, stone baked artisan bread. Delicious bakery treats -- croissants, muffins, scones and quiche.

Home made fresh pasta cut to your favorite size.

09/07/2026

Getting ready for another school week 🇫🇷

Even the kitchen rags get a little French breeze between classes!

09/05/2026

Dough or Know: Pain aux Raisins 🇫🇷

It’s time to talk about pain aux raisins - essentially, the fancy French version of a raisin roll.

A good pain aux raisins should start with the same laminated dough we use for croissants, giving you those flaky, defined layers. Rolled between those layers should be a thin layer of pastry cream and, of course, plenty of plump raisins!

The one I picked up in Paris? Didn’t quite hit the mark. Burnt raisins, not nearly enough pastry cream, and a dough that was closer to puff pastry than the croissant dough I’m looking for.

So, what should you look for? Flaky croissant-style layers, pastry cream in every fold, and raisins that aren’t burnt.

And if you want a good pain aux raisins… come see me at Hermine when we open. 😉

09/03/2026

A look back at one of our Friday culinary days in Paris!

As I’ve mentioned before, Friday is culinary day. We use bread that we made two days earlier and then present it with different culinary options. This time, we made three sandwiches: two open-faced summer focaccia and one larger, three-layer sandwich.

For the first focaccia, we used quail eggs, cherry tomatoes, fresh olives, basil, and a tuna mayonnaise combination (I’m not a big canned tuna fan, so this one was not my favorite!).

The second summer focaccia had basil pesto, roasted eggplant, roasted cherry tomatoes and zucchini, finished with pine nuts, capers and mozzarella.

The last was a three-layer salsa sandwich with guacamole, vegetables and red pickled onions. Delicious!

And a bonus from this particular Friday: one of my bench mates is Mexican and has great family recipes for both guacamole and basil pesto. We made them together - and now I’ve got both recipes. 😋

Another Friday culinary day in the books!

09/01/2026

Today’s offload from Paris.

The folded pastry with the chocolate stripes is a plié strié - and it may actually be good enough to get me a smile from the ice-cold Parisian women!

We made this one with a milk leaven, and it was decadent. We started with croissant dough, laminated it, then sliced, re-layered and re-laminated it to create that striped pain suisse look. For the filling, we made a homemade salted caramel peanut butter and blended it with dark chocolate. Rich, chocolatey, peanut buttery, with just a slight crunch. 🤌

The nutritional bread we baked off today may be one of my favorites! We used lots of seeds, goji berries and great flour, and got a really nice crumb out of it. The goji berries even give the crumb a slightly rouge tint.

The freestanding loaf with the scissor cuts is cramique, a brioche specialty from northern France and Belgium. Yummy.

And that giant sheet of chocolate? That’s one of my teammates cutting down pieces of our frozen chocolate mixture so we can insert them into our products before we bake them off.

A little bit of everything today!

08/28/2026

Brushing up on some shaping techniques. Fancy outside (and a bit crispy), still yummy and fresh inside!

08/26/2026

Chocolate pistachio panettone.

And I’m getting better at it!

Panettone has a way of reminding you that progress in baking is measured in the smallest details. Fermentation, dough strength, timing, temperature, structure - each attempt gives you something new to study and something to improve the next time around.

This one brought together chocolate and pistachio in a dough that continues to challenge me, but also continues to get better with every bake!

08/24/2026

Dough or Know? | Brioche Edition 🍞

What makes brioche, brioche?

It’s an enriched dough - meaning we’re working with ingredients like butter and eggs that give it that unmistakably rich flavor, tender crumb, and soft texture.

But adding all that fat to a dough changes the way it behaves. Developing the gluten properly becomes especially important because the dough still needs enough strength and structure to support all of that richness!

It’s one of the reasons brioche is such a good example of the balance between ingredients, technique, and understanding your dough.

The more you know about why a dough behaves the way it does, the better baker you become.

Now you Dough or Know! 🥐

08/21/2026

A closer look at flour analysis.

Before I ever mix a dough, I want to understand the flour I’m working with - its composition, strength and how it’s likely to behave.

The more I understand the ingredient, the better decisions I can make throughout the entire baking process!

There’s always more to learn, even about something as fundamental as flour.

08/19/2026

Today’s lesson: wheat. A lot of wheat.

But I did get a photo with my favorite - Einkorn, or petit épeautre as they call it over here in France.

I’ve worked with Einkorn before, but studying these grains more closely has given me an entirely new appreciation for what they bring to bread - and why the flour you choose matters so much!

08/14/2026

Coffee + chocolate panettone - the final chapter. ☕🍫

Three days of mixing, fermenting, shaping, waiting and baking brought us here.

And remember when I told you panettone gets hung upside down after it comes out of the oven? Here it is in action - cooling inverted to help preserve that delicate, airy structure we worked so hard to build.

Then, finally, the close-up!

Light, buttery, filled with coffee + chocolate, and three days in the making.

Worth the wait. 😋

Address

127 West Main Street
Moorestown, NJ
08057

Telephone

(609)9232322

Website

http://herminebread.com/

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