Little did I know as I hungrily pointed to a sugared bread at the Portland Farmer’s Market that I would soon team up with a new friend who has serious cooking chops and a Sherlockian attention to detail. After I told her about the Gibassier, we were both determined to attempt to replicate a rare French bakery treat. Nina and I spent the better part of a Saturday researching, measuring, revising and baking in order to achieve our version of a Gibassier as made by the Pearl Bakery. There are recipes on the Internet, all appear to be based on recipes by Chef Ciril Hitz, who teaches pros at Johnson and Wales and amateurs around the country. Unfortunately, the online recipes are not all the same. Continue reading
Dinner Plate 