Max Blachman-Gentile is currently the Director of Culinary Operations at the infamous Tartine Bakery. Tartine now have bakeries in the San Francisco Bay Area, Los Angeles and Seoul, South Korea. Max is now based in LA. Previously, whilst working at The Standard Hotel in New York, he started a bread programme using locally sourced, freshly milled grain.
He grew up in Oakland, California, and was indoctrinated in the Bay Area culture of sourdough bread from an early age. He was so addicted to sourdough when he was young that he realised he was going to have to learn how to make it. And so the journey began. Today, at the time of writing this, Max is getting ready to open his open sourdough pizza restaurant, his first restaurant.
Max has very kindly donated his recipe for Everything Sourdough Bagels to our School students and Sourdough Club members. This recipe features in the book Knead Peace: Bake for Ukraine. £2.50 from the sale of each book goes towards the Ukraine Humanitarian Appeal of the Disasters Emergency Committee.
Sourdough School students can also watch our BALM Podcast of Max Blachman-Gentile and Vanessa Kimbell In Conversation.