At The Chefs Table podcast

In this episode, we sit down at the table with Monsieur Alexandre Laumain, a master of French baking whose work has earned international recognition. Alexandre shares the story of his journey from training in traditional French bakeries and Michelin three-star restaurants to competing at the highest levels of global bread-making, including the Mondial du Pain 2023 competition. Listeners will gain insight into the dedication, skill, and creativity required to excel in the art of professional baking.

We explore the meticulous craft behind Alexandre’s breads, from understanding flour, hydration, and fermentation to experimenting with flavours, textures, and presentation. Alexandre discusses how he balances precision and innovation while maintaining the authenticity and heritage of classic French baking. His insights offer a rare glimpse into the mind of a baker who continually pushes boundaries while honouring tradition.

The episode also touches on mentorship, team building, and the culture of excellence that Alexandre fosters in his bakery. He shares lessons learned from competitions, collaborations with chefs, and his vision for the future of baking. This conversation is an inspiring look at how artistry, technique, and passion combine to create breads that delight the palate and tell a story of mastery and craftsmanship.

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A xx

We sit down at the table with Ms. Angela Devitt, owner and miller of Stone Bridge Flour, to explore the remarkable journey of grain from field to flour. Together with her family, Angela has built Stone Bridge Flour on a foundation of traditional stone milling, quality, sustainability, and a deep respect for Canadian agriculture.

In this episode, we discover how carefully selected grains, traditional stone milling, and close relationships with local farmers produce a variety of flours that inspire bakers, chefs, and home enthusiasts alike. Angela shares her philosophy on preserving flavour, nutrition, and the natural characteristics of every grain while highlighting the important role her family plays in carrying forward the values and craftsmanship that define Stone Bridge Flour.

Whether you're a professional baker, culinary student, or someone who simply appreciates exceptional food, this conversation offers an inspiring look at the tradition, innovation, and family dedication behind every bag of Stone Bridge Flour.

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A xx

In this episode, I sit down at the table with Mike and Vicky Ffrench of Cookstown Greens, a family-run organic farm growing an exceptional selection of microgreens and root vegetables in Cookstown, Ontario. Known for their commitment to quality, flavour, healthy soil, and sustainable growing practices, Cookstown Greens represents the connection between thoughtful farming and the ingredients that inspire chefs, restaurants, and communities.

Mike and Vicky share the story of Cookstown Greens, the journey of building and growing a family-run agricultural business, and what it takes to produce vegetables that stand out in both flavour and quality. We explore the relationship between farmers and chefs, the importance of understanding where food comes from and why great ingredients begin with the work done long before they reach the kitchen.

Listeners will gain insight into the dedication, innovation, and care required to operate a modern farm while maintaining a connection to the land and the people who enjoy its harvest. This conversation is a reminder that behind every memorable dining experience is a story, one that often begins with the farmers who nurture the ingredients from the very beginning.

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A xx

In this episode, I sit down at the table with James Hill of The Forager Within to explore the world of foraging and harvesting through the northern landscapes of the United Kingdom. From wild ingredients hidden in forests and hedgerows to the skills required to identify and gather food responsibly, this conversation takes us into a craft rooted in patience, observation, and connection to nature.

Together, we discuss seasonality, sustainability, and the importance of understanding where food comes from. James shares insights into responsible harvesting practices, building knowledge over time, and the balance between excitement, safety, and stewardship when working with wild ingredients.

At its core, this is a conversation about slowing down and paying attention to the world around us. It is about food, landscape, and learning to see nature differently through the eyes of someone who works closely with it every day.

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A xx

In this episode, I sit down at the table with Ms. Chiara Martelli to discuss the family behind Pasta Martelli, a small artisan pasta producer located in the hilltop village of Lari, Tuscany. Known for its commitment to tradition, limited daily production, and slow-drying methods, Pasta Martelli represents a thoughtful approach to pasta making, where time, patience, and craftsmanship shape every batch.

We explore what it means to preserve heritage in a modern food world and how the Martelli family continues to honour generations of knowledge while maintaining exceptional quality. From ingredient selection to the importance of slow processing, this conversation highlights the intentional decisions that define artisanal pasta and the philosophy of doing fewer things, but doing them exceptionally well.

Listeners will gain insight into the value of tradition, the role of time in developing flavour and texture, and the quiet discipline required to maintain authenticity. This is a story of family, craft, and the enduring belief that great pasta begins with passion and patience.

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A xx