Triskell Bakery

08/20/2026

Class 194 last night. From left: Laurie, Kelly, Brian, Alain, Julia, Anita, Sarah and Michelle. Great job everyone. I dropped off the bread from the batches we started last night to a local charity this afternoon.

08/05/2026

Clayton Beach Trail (Larrabee state Park) Bellingham WA.

07/29/2026

Several of you have asked me if I would consider teaching a Pao De Queijo class - the popular Brazilian cheese bread and waffles I sell at the market.
I am trying to gauge interest from you and if I have enough candidates I am considering teaching a couple of classes in August (the week of 8/24).
The class would be about two hours and include the following:
Preparing/weighing the ingredients.
Making the batter
Shaping the bread bites
Baking bites and waffles
Sampling
I would describe and teach the process highlighting the key aspects and everyone would go home with:
- a bag of bites we would bake onsite
- a small batch of shaped bites to bake more at home
- a 8oz sample of the key ingredient (which I have kept a secret until now) to make them again at home.
- a detailed instruction booklet handed out to everyone.
How does that sound?

06/21/2026

Fun croissant class in Willoughby yesterday afternoon with Stephanie’s family. From left: Jessica, Brooke, Patty, Shelly, Connor and Stephanie. Thank you Cadence for being my “wingwoman”.

If you would like to consider a class at home, send me a message and I will reach out and give you all the details.
I am now booking home classes for the fall.

06/17/2026

I woke up with a google review notification that brought a smile to my face. This encourages me to continue and want to do more for our Medina community ...and beyond!

06/13/2026

Here is the map for the farmers market tomorrow morning (June 13th 2026). I will be there with sourdough bread (traditional, cranberry walnut, Everything Bagel). Of course my croissants and pains au chocolat, Pao de Queijo, sourdough English muffins and new this week mini organic sourdough loaves (traditional and rosemary). I also have some brioche breads this week. I am still baking … see you tomorrow (bring coffee, I might need it).

06/11/2026

Hello my fellow soccer friends. The 2026 FIFA soccer World Cup is starting tomorrow…

France is not the favorite team to win but it’s my prediction! What’s yours?

Allez Les Bleus!

PS: you can also find me (wearing my French soccer shirt) at this Saturdays farmers market on the Medina Public Square and share your prediction then!

06/10/2026

I have a couple of open spots for our croissant class next Tuesday (June 16th - Cool Beans - 4:30p - 7:30p).
I am including the link below if you want to join us. And here is a description of the class:

Join us for a three hour class to learn how to make authentic French croissants from scratch.
Alain Marec, your instructor and founder of Triskell Bakery, is a French-born food scientist and home baker who will teach you how to create French croissants and pains au chocolat (chocolate croissants).
During the class, you will create your own croissants and practice all the steps in the making, including:
- making croissant dough,
- Making the butter block (beurre de tourage),
- learning and practicing folding techniques (laminating the dough)
- dividing the dough and shaping the croissants,
- baking croissants (made by Alain earlier that day).

While the process is 3 days long, we will be able to practice every step of the process.
Alain will prepare ingredients and materials ahead of time to make sure you explore and practice every step.
Students will go home with:
- A small box of medium sized croissants/pains au chocolat to take home (made by Alain ahead of time and baked on premises).
- A tray of croissants they will have personally shaped during class to proof and bake at home the next day.
- A hand out of the presentation given in class and Alain's contact information for future questions and troubleshooting.

Join us for a three hour class to learn how to make authentic French croissants from scratch.

06/08/2026

Cleopatra’s ultimate frisbee!
Ok, It’s not quite “Ultimate frisbee” level but come on, she’s almost 15, deaf, vision impaired and smaller than the frisbee

06/08/2026

Monday 6/8/26: I spotted a typo on step 6 and a small mistake on step 4: water #2 should be read as “reserve water” where I usually save a small amount of water (10 to 20g) from my total water amount used to dissolve the salt and adjust the dough consistency (if needed).

Following your comments and private requests for the recipe and instructions, here is the "same day" pizza recipe I used last night. I included the instructions and some notes as well.
My favorite is still the overnight pizza recipe which gives a deeper level of flavor to my pizzas. If there is interest, I will share my recipe and instructions as well (but after this upcoming Saturday's farmers market).