About Peter Reinhart

Peter Reinhart

Peter Reinhart is a baking instructor at Johnson & Wales University in Providence, RI, co-founder of Brother Juniper’s Bakery in Sonoma, CA, and the owner of Pie Town restaurant in Charlotte, NC. A leading authority on bread, he’s also the author of more than half a dozen books about bread baking, including the James Beard award-winning Crust and Crumb and The Bread Baker’s Apprentice. @peter.reinhart.9

A purple napkin with a white plate on top, with a slice with potato rosemary focaccia garnished with rosemary and with a fork on top.

Potato Rosemary Focaccia

Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.

A large rectangular pan with bacon cornbread, and 3 square slices.

Bacon Cornbread

There’s cornbread. And then there’s cornbread enhanced with bacon, corn, and good ol’ bacon drippings. Just as God intended, folks who’ve made it have been saying.

Basket of homemade bagels topped with sesame seeds and poppy seeds

Homemade Bagels

Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.