Welcome to the new Artisan Bryan! Thanks for joining me..

Thank you all for being a free subscriber to ArtisanBryan.com - this month, I finally made the decision to transition to Substack, and I'm bringing live online workshops back!

NOTE: You are a FREE subscriber!

You are reading this because at some point, you subscribed to my blog Artisan Bryan - and you have probably seen the many different projects I’ve worked on over the years come through your inbox in the form of various newsletters. From general blogging, to bakery pop-ups, to tv and podcast production. I am so thankful my career has allowed me to tap into so many different parts of the food and media industry. But now, it’s time to reconnect with you. I work with my wife Bridget together on all of these projects, and truthfully - we are just getting started.

What I really want to say is - i’ve missed you. I’ve missed blogging and providing recipes and workshops for you. Granted, I just spent the past 5 years writing Pan y Dulce: The Latin American Baking Book that I’m sure you’ve already pre-ordered (right??). And of course, before that I created New World Sourdough, which so many of you have enjoyed. And yes, i’ve had several TV projects that have consumed me too - my latest being my role as a judge on the Blue Ribbon Baking Championship that PREMIERS TODAY, AUGUST 9TH, on Netflix! (ya tuning in right?).

But now, it’s time to reconnect with you, and i’ll explain to you exactly how. You can feel free to stay a free subscriber and get access to some of the recipes and thoughts on here. But let me tell you why you should convert to the paid membership that is only $5 per month, or $50 per year.

As a paid subscriber, you’ll get access to the following incredible things:

1. Live Online Workshops with me. This is, from my experience, the number one reason people love supporting my work. I used to do these in 2020 and 2021 and the turnout was outrageous. I’m so excited to bring these back to you. Here is the prospective workshop schedule as of right now:

   1. December 7 - The Best Holiday Bakes

   2. February 15 - Cozy Winter Bakes

   3. May 10 - Savory Spring Bakes

   4. July 12 - Summer Garden Pizza

2. You will get early access to the launch of my exclusive new private label brand of flour. That’s right, y’all - this year I’m launching MY VERY OWN LINE OF FLOUR! We have been working hard to create a delicious and exceptional blend of Heritage grain flour for you to make delicious pan y pan dulce at home. These are going to come in limited edition drops, and you will be on the list of the first to know. I’m going to have several different flour mixes launching in the near future, from the perfect bread flour mix to bagels to pizza to biscuits. You don’t want to miss out.

3. Now, this is a super cool benefit to being a paid subscriber: My book, Pan y Dulce, will have a video companion series with a detailed technical video walk through for select recipes and techniques. This will ONLY be available to you here, and nowhere else on the internet.

4. Of course, you will have access to all of the recipes here. What’s fun is that some of the recipes here will give you a unique behind the scenes look, as well as the R&D, behind some of the bakes I’ve made for NYC’s top restaurants and cafe’s: think Parkerhouse style caraway coco-bread and Chopped Cheese Kaiser Rolls that I made for the #1 restaurant in NYC, Sourdough Double Chocolate Chip Cookies that I made for a chain of coffee shops, and an heirloom corn po-boy bread that I fantasized about with my good friend Chef Dom Lee. These recipes will soon be yours to try for yourself!

Thank y’all so much for being a part of Artisan Bryan. Bringing Latin American baking to the forefront of the artisan bread scene has been so important to me, and I am so thankful for each and every one of you. So, what y’all waiting for? It’s time to get in the kitchen and bake.

Bryan.