Quotes from Samuel Fromartz

If there was an ethos at Squid Frames, it came from the elevation of craft. When a piece of wood was stained and finished particularly well, eyebrows were raised but little was said. The type of things that would score the most admiration were precisely the things that others would not recognize at all, because when the frames were well made, the eye would simply travel to the art.

The more I baked, the more I realized that the recipe was the least of my concerns. Far more important were the techniques, which were difficult to explain in a step-by-step format precisely because they depend on touch and feel.

He told me that when he went away on vacation for a couple of weeks he could lose the feel of the dough. It took a day or two to get it back. "I usually measure how good I am by how quickly 'it' returns," he said.

This isn't a baguette, it's shit.

The shelf life of a baguette is about six hours, max.)