Journal · Notes from the kitchen
Notes on bread, wine and the daily menu.
Short pieces from the people who cook, bake and pour at Tessel.
Earlier notes
Wine
A short guide to natural wine
You do not need a vocabulary to enjoy it. Iris explains what the label means and how to order without feeling lost.
Bakery
Sourdough at four a.m.
Our head baker gets in when the yard is still dark. This is what a morning at the oven looks like.
Growers
The tomato lady
For eleven years the same family has driven tomatoes to our back door. We went to see the greenhouse.
Guide
How to book a table that works
Six easy ways to get the table you want at Tessel, from the counter seats to the last slot of the night.
Kitchen
What we do with the bread we do not sell
Day-old sourdough becomes croutons, crumb, pudding and the best toast in the county.
The Thursday note