Matthew Duffy Launches BREAD Etc.

Stratford Admin

4 days ago

Stratford Chefs School was the latest stop on Chef Matt Duffy’s Book Launch Tour

Live Demo Event

We were thrilled to host a stop on Matt “Sourdough” Duffy‘s Book Tour on Sunday, September 28. The sold out crowd was treated to a live demo by Chef Matt, an Alumnus of Stratford Chefs School, and enjoyed some tasty samples of sourdough bread and fabulous pizzas, created before their eyes. Every attendee received a copy of his beautiful new hardcover cookbook BREAD Etc., which Matt signed for everyone.

While mixing rye sourdough and preparing pizzas with his signature sourdough crust, Matt offered many great tips about using local milled flour, making rye sourdough, the critical importance of temperature and other great advice, as well as some fun personal stories and insights from his career as a chef so far.

About the Cookbook

Bread Etc. is a comprehensive guide from expert bread baker, professor, and chef Matthew James Duffy. Whether you’re a beginner or an experienced baker, this cookbook breaks down every aspect of mixing, shaping, and baking bread into clear, easy-to-follow instructions.

What You’ll Learn

Over 100 recipes for yeasted breads, sourdough, pizza dough, and more
Step-by-step techniques to improve your baking skills
Expert tips and dough schedules to guide you through the process
Creative ways to use leftover bread and sourdough discard

Inside the Book

Yeasted Doughs – Classic breads like Pullman Bread and Challah, plus English Muffins, Bagels, and Pretzels
Sourdoughs – From Beginner Sourdough to Brown Butter Oat Porridge Sourdough and Sourdough Sticky Buns
Pizza Doughs – Five dough recipes to create restaurant-worthy pizzas in a home oven or pizza oven
Leftover Bread & Sourdough Discard Recipes – Dishes like Sourdough Panzanella and Ricotta Gnocchi

With precise explanations, dough schedules, and step-by-step photographs, Bread Etc. will help you bake with confidence and create your own signature loaves.

About Matt “Sourdough” Duffy

Matt said that his Stratford stop on the book tour was extra special and very nostalgic for him, returning to “where it all began”! He credits Stratford Chefs School with giving him the solid foundation and amazing connections that helped him get to where he is today – world-travelled chef, educator, breadmaker extraordinaire, micro-bakery owner, self-described “sourdough fanatic” and now a sought-after private chef. Watch the video to learn more!

The Book Tour

Before Stratford, Matt did his first Canadian book signing stop at RPM Bakehouse and wrote this about the experience:

“For those who don’t know, RPM Bakehouse is run by the same incredible team behind Restaurant Pearl Morissette, which is currently rated the #1 restaurant in Canada and earned two Michelin stars just last week. After the signing, we were invited to dine at the restaurant, and it was such a memorable experience. The focus there is hyperlocal, with much of the menu coming directly from the restaurant’s own farm. Sitting down to that meal after such a special day felt like the perfect way to celebrate the milestone.

Earlier in the day, I also collaborated with the RPM Bakehouse team on a two-stage rye sourdough. Baking shoulder-to-shoulder with another bakery team was a blast, and the bread turned out beautifully.”

Matt pictured above with Chef Daniel Hadida of Restaurant Pearl Morissette.

Recipe

Check out Matt’s recipe for two-stage rye sourdough on his blog.