Baker

David had a gift for baking. He loved the patience, the precision, the quiet persistence it took. Whenever a loaf didn’t rise quite right, he’d just shrug, start over, and get it right the next time.

Below are two of his favourite recipes — one sweet and one savoury. If you feel inspired to bake, I encourage you to try them — and savour a slice in honour of a life beautifully lived.

Lemon Bread Recipe

David’s lemon cake was one of my favourites. I always loved the days he baked for me and friends—the house would fill with the most wonderful aroma, what a comfort. It was so endearing to see his adventurous spirit, usually chasing the next horizon, channelled into something so domestic. The kitchen became his realm, and he did not share it lightly when he was baking. For someone who travelled so intensely, these moments at home felt all the more special.

Ingredients:

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 ½ tsp lemon zest

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • ⅔ cup milk

Lemon Glaze:

  • 1 cup sifted icing sugar

  • 2-3 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 350°F. Grease a 9x5-in. loaf pan like you mean it—no one likes a loaf that refuses to leave the pan.

  2. In a small bowl, mix flour, baking powder, salt, and enough lemon zest to make you question if it is too much (it is not).

  3. In a large bowl, beat butter until it gives up. Slowly add sugar and keep beating for 2 minutes, or until it looks like something you want to eat with a spoon.

  4. Add eggs, vanilla, and milk. Mix. Now gently fold in the flour mixture—gently! Overmix, and you will have a dense, sad loaf.

  5. Pour batter into pan, smooth the top, and bake for 55–65 minutes. If a crack forms, congratulations—it is authentic.

  6. Stir icing sugar and lemon juice into a glaze, then pour it over the warm loaf like a blessing. Let it cool (or start eating and pretend you waited).

This was David: a man who understood that good things take time. A baker at heart, he found joy in the quiet simplicity of waiting for dough to rise. His smile reflects his patience and love, both in baking and in life. Much like his bread, his spirit rises in the hearts of those who loved him—a timeless reminder that love, like good bread, is meant to be shared.

Poolish based Bread Recipe

David enjoyed his bread as a ham and cheese sandwich or simply paired with tomatoes and cucumbers. One of his favorite recipes was a Poolish-based bread, a method with timing you could set your watch to.

7:00 PM (Day Before): Mix the Poolish starter by combining equal parts flour and water (150g each) with a pinch (0.1g) of yeast. Stir until smooth, cover, and leave it at room temperature for 12–14 hours.

9:00 AM (Next Day): The Poolish should be bubbly and fragrant. To this, add 300g of flour, 180g of water, and 10g of salt. Mix, then knead until the dough is smooth and elastic.

10:00 AM: Let the dough rest for 1 hour, covered.

11:00 AM: Give the dough a gentle stretch and fold, then let it rest for another hour.

12:00 PM: Shape the dough into a loaf, place it in a proofing basket, cover, and let it proof for 1 hour.

1:00 PM: Preheat the oven to 475°F (245°C) with a baking stone or Dutch oven inside.

2:00 PM: Bake the bread for 30–35 minutes, until it’s golden brown and sounds hollow when tapped.

Note: When you feed the starter, the amount of flour and water must be at least equal to the amount of starter in the jar. Feeding your starter once a day is sufficient.