newsletter

Wrapped Winter Wisdom 🌯

SB214

Hi there!

As we stir the pot of possibility for 2025, may your kitchens buzz with creativity and your tables overflow with joy. Let this be the year where that sourdough starter finally achieves perfection, your spice drawer finds its organizational Zen, and that vintage cookbook collection expands with treasured finds.

Looking forward to a year filled with farmers' market discoveries, recipe swaps, and the shared delight of breaking bread together. Here's to mastering that tricky lamination technique, rescuing more kitchen scraps, and finding new ways to honor old family recipes.

Wishing you countless moments of culinary triumph and the warmth of shared meals.

And - as always - thank you for being part of this community and of my life.

Cook on!

Piero

PS: This issue is different, you’ll see. We'll be back to “normal” (hey, what’s normal?) next week.

Picture by Chris Schwarz/Government of Alberta. From A Dusty Fast-Food Costume Sets Off a Very Canadian Bidding War.

ONE ✤ QUOTE

✦ Joanne Harris, Chocolat.

In 2024, the Secret Breakfast food newsletter consisted of 37.3K words written, and your readers gravitated toward eclectic culinary content.

I’m not Spotify, so I can’t share your likes or clicks from the past year. However, I can provide a picture of our community’s choices.

Emerging patterns in click data revealed a strong appetite for both traditional techniques and modern kitchen hacks. These most-visited links paint a picture of a community equally interested in preserving culinary heritage and embracing contemporary food culture, but what I loved the most is you also seemed to like the non-everyday-food stories.

And now, here we go.