Philosophizing About Food With Francine: Sourdough Bread and Jam

by Francine Black

Seven grain sourdough loaves and fresh strawberry preserves. 

Early childhood memories of a slab of pain de campagne with golden butter and jam come rolling back to me as these aromas fill my kitchen. This was our petit dejeuner or breakfast along with a bowl of foamy scalded and sweetened milk enriched by two precious teaspoons of very strong cafe. After the years of the war’s deprivation and fear that hung over everyone, this meal was manna from heaven. 

When the center of the bread had been eaten, we’d take the hard crust which still had a few spots of jam on it and dip it into the cafe until every morsel had been eaten. Not willing to waste a thing, we even scooped up and nibbled on the crumbs left on the table as a final accompaniment to the happy conversation around the table. 

With warm tummies and grateful hearts, all went about their day’s labors. We children sat quietly at the table as the women cleared plates and set about preparations for the midday meal. 

It may be such memories that have compelled me to bake bread.

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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