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Fifth Annual CAREER DAY I am writing on behalf of the Career Day 2000 Steering Committee, and of the entire Marlborough community, to thank you for your participation in our Fifth Annual All-School Career Day. Your contribution, and the contributions of all our hosts, allowed us to offer Marlborough students an astonishing array of enriching experiences, and helped make this Career Day the most uniformly successful day it has ever been. What an amazing morning the girls had with you at the bakery and at your home. We were just sending the last of the morning trips out when the Buona Forchetta crew appeared on campus, and it was such fun to see them burst out of the car, exclaiming about everything they had done, seen, tasted, and baked. Not to mention that they shared with us the fruits of their morning labors. I am enclosing the girls' letters to you, but want to share with you some of the comments from their evaluation forms as well: "I really had a lot of fun and the bread tasted REALLY good" "Suzanne was so interesting and inspiring. I loved my site!" "This was definitely the best time I have had at Career Day. Ms. Dunaway, our host, was so interesting and a joy to be with. I learned so much about cooking and gardening and bread" "This is the best worksite ever. Ms. Dunaway is a wonderful host and the food was incredible!" "I loved being able to make and eat bread and learning about all different kinds of bread and food in general." We are thrilled by the enthusiasm and excitement expressed by the girls, and hope your experience was as positive as theirs. We hope we can look forward to your participation in Career Day again next year, and - if we could ask one last favor of you that you would be willing to complete and return the enclosed evaluation form. I know I am joined by everyone at Marlborough - students, parents, faculty, and staff- in thanking you for your involvement in Career Day. Please extend our thanks as well to everyone at the bakery who helped to make the day such a great experience for the girls. Very truly yours, Maggie Megaw ODE TQ A CULINARY MAESTRO Each time I eat bread born at Buona Forchetta, My heart sings like some classical operetta So when our Dame Dunaway Was hailed in the times today, They got it right: No one else bakes it bettah! Ruthie Graham In questi giorni ho avuto Un sacco da fare, ma comunque ieri sera ho riprovato a fare Ia focaccia che mi e'venuta buona, questa volta dentro ci ho messo 5 cucchiai di olio ( naturalmente oliva extra vergine) e l’ho tenuta in forno circa 20 minuti perche l'altra volta non mi Si era cotta molto dentro, poi ho cotto le cime di rapa, che sono delle verdure, e che qui' a Miami le trovo da publix con il nome di rappini, sicuramente Ii trovi anche tu. poi le ho ripassate un'attimo in padella con un po' di aglio e un pezzetto di peperoncino rosso e sale, e poi le ho messe dentro alla focaccia e' buonissimo provalo anche tu, ha il sapore proprio dei nostri platti rustici italiani. Come ti sono venuti I due tipi di pane nuovo che hai fatto? Simonetta What a fabulous book!!!! I have tried all of the bread recipes in the short week I have had the book. My family raves about each recipe. At last I have found simple, delicious recipes that will become the staples of my family bread. My granddaughters love you too and yesterday baked cinnamon foccacia. Thanks and great success. Gail Malandrone Dear Ms. Dunaway, Thank you for writing your bread book. I have been making bread since was 12, and like you struggled with my medium for years. alas, unlike you I could not come to successful resolution on my own. as a teenager, I was encouraged to make the heavy northern bread that my German Irish relatives defined as bread, the oil painting of the bread world. meanwhile, after a trip to Italy, I longed for the soft, watercolor painting style of bread. I am making fantastic loaves each week, thanks again for liberating me (forever) from heavy bread. Justine in Oregon PS, I also like the other food recipes in your book, the souffle recipe is the best one I have found. Justine | |
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To whom it may concern:
We are absolutely crazy over your bread! Unfortunately we live in a small town in Northern Arizona where good bread is, only a "mirage” Would it be possib1e to buy some directly from you? I am constantly hauling bread back from Scottsdale and LA and freezing it. Help! Beatrice Welles Dear Suzanne, As you open the attachment know that your heart was there with us. As each person touched the bread they blessed it, filling it with their love. Then we broke the bread and fed our closest friends and family. Thank you so much. It was an honor to have you as a part of our beautiful ceremony. We will send you more pictures in hard copy so you can see what the rest looked like. I will be in LA in the next few months and would love to come by and break bread with you. I will keep in touch. Thank you for being so big hearted. Benjamin Taylor Royer. You guys have great bread. I am part of the church that receives your extra bread for donation to local missions and area homeless. I must say that I have taken home a couple of loaves and they are absolutely wonderful. Great when toasted and I can’t imagine how you could get all that taste without using the conventional fats and dairy products that makes bread-well-bread! =) -thanks so much for your donations... I'm sure it's a blessing and may you and your business be blessed as well! Sincerely Jay R Aguda wlafaith.org | |
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Dear Ms Dunaway, I am working my way through your book: No Need to Knead. Have had no failures yet. All breads get enthusiastic, rave compliments from family and neighbors. Have been trying to locate a source for the French Baguette Pan (for three loaves) depicted on page 73 of Your wonderful book. I am using a Gaggenau oven that can take a bread pan 14 inches by 21 inches. Thank You for Your great book. Thanks for any advice You could provide on a source for the baguette pan.
Liz Serrano I just tried basic focaccia bread out of your book and it is wonderful! You don't say much about whole wheat, but I grind my own and used it like the white flour you called for and it turned out great. It really pleases me to be able to make something as good as boughten. Thanks for writing such a great book! Sincerely, Annie Major I’m loving this bread! I had my 1st taste of your Hazelnut sage on my way home from the market tonight. I had to turn the car around & drive back to the market to buy another! (This one was to share) I immediately logged onto the Internet (here I am now) and I need to know how I can incorporate this bread into my catering co.'s sandwich menu. I currently use bread that is good, but your bread is AMAZING!!!!! Please please please contact me with your wholesale prices etc (if I don't camp out at your doorstep & wait for your arrival 1st!!) Thanks, Marsha A Simple Pair Gourmet Catering Suzanne- you wouldn't believe how many times the students have made the focaccia, over a dozen loaves. I like to refrigerate it overnight in the fridge. matter of fact we (8th grade class) are serving it for a Christmas tea this Thursday and I am just out to get some toppings, like roasted veggies. I served it to the entire Bishop Hall Faculty with antipasti. it is so simple the students just come in and whip it up! It was such a hit that there were no leftovers. I got my book and I need to try the other recipes but for now the focaccia is it. The library has a copy and the teachers are purchasing copies. A neighbor just bought it since she saw it on the counter at Barnes and Noble. Mahalo, Jan I was in LA recently and bought some of your bread at a Wild Oats Market (GREAT BREAD!). I have a supermarket in the Turks and Caicos Islands that serves a wide range of clientele, from many famous LA types, to some very humble roots people. I was wondering if you have ever tried freezing then selling thawed, and if so, how did that effect the quality. If it is doable, would you be interested in exporting the bread? Or would you be interested in coming here and training by bakers (two very sweet local ladies)? Doesn't hurt to ask! Great bread! Michael Suzanne, Hi, Just a little before Christmas I bought your book, "No Need to Knead" I am of Italian descent and enjoy baking my own bread and ethnic goodies but my bread had become boring and predictable; not like what I found in Rome either. I experimented with other books on the subject but was not impressed with the results. I always felt they were holding out on something. Then comes your wonderfully witty and generous book. I feel I know you. I love your candor about life but most of all your kindness in sharing what has become for me some real success stories where baking my beloved breads are concerned. Thank you so much for you! for not being afraid to give to others; after all, baking is the sum of knowledge through the ages. It's passed on knowledge and you did a marvelous, non-pretentious job of it. Sincerely, Joan Adams | |