Welcome!

Hi, I’m Peter Barrett. For the last 20-ish years, I’ve been growing, foraging, fermenting, preserving, curing, and cooking as much of my own food as possible—and teaching other home cooks to do the same.

This newsletter will make you a better cook, and will help you connect with your food on a deeper and more delicious level. Whatever your skill level, you’ll find information and encouragement here, and above all permission—to try new things, to make something from scratch that you’ve only ever bought in a store, to dip your toe into gardening or pickling or another project you’re keen to try.

Above all, I want you to find cooking and its related endeavors as fun and fascinating as I do. Because food is the most powerful vector for pleasure in our daily lives, and it’s through pleasure—from the quiet joy of snipping chives to the pupil-dilating ecstasy of a sublime dish, and everything in between—that we can change our lives for the better. And since sharing food is fundamental, the people you cook for will notice your increased joy (and kitchen skills) and want to know the secret.

Join me! Subscribers get full access to all the things on all the bread, including the publication archives, so please consider supporting this labor of culinary love.

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