To arrange interviews, print media, or television, please contact our publicist Nick Small at For questions about using adapted versions of our recipes or other material on your website or in a publication, please click here for more information. And for inquiries about advertising opportunities with BreadIn5, just post into any of the “Comments” fields.

Answering readers’ questions: Click on Ask a Question

The authors maintain active speaking engagement and teaching schedules through Macmillan Speakers Bureau:

Click for info on Jeff Hertzberg through Macmillan Speakers

Click for info on Zoe Francois through Macmillan Speakers

To arrange a speaking engagement or a baking class with the Authors, please contact:

Dana Trocker

Macmillan Speakers

175 Fifth Avenue, Suite 15

New York, NY 10010


…follow us on Twitter at

… and on our Facebook Fan Page

… subscribe to our videos on our YouTube Channel

… posting pictures:  join the Flickr group at and upload your pictures there.  Then copy the picture’s link into any of our “Comments” fields and they can be viewed by everyone.

1,605 thoughts on “Contact

  1. Is your original “Artisan Bread in 5 Minutes a Day” available in other languages? Specifically, I’m looking for a French version to give to my French father-in-law whom I taught how to make the basic recipe during a visit. Thanks!

  2. I have the “New” and “Whole Grains” books. I saw the Stollen recipe in Whole Grains but need to make a stollen with white flour. Can I convert the whole-grain stollen or should I start with a dough from “New Artisan?” I’d be grateful for some advice.

    • Hi Rita,

      You can start with the brioche or challah in the New Artisan book and just add the fruit and flavorings from the whole grain version. It will get you very close.

      Happy Holidays, Zoë

      • Happy Holidays back to you both, Zoë! I’m on it today!

        One question: Are the dough volumes the same or similar, so I would use the same quantities of fruit and flavorings?

      • Never mind my last question…my fingers were quicker than my brain.

        I see that the Whole-Wheat Stollen makes 3 (1 1/2-pound) loaves as does the Brioche, so I’ll use that as the base. I’ll scale the fruits, etc. by bakers’ percentage for the first batch and adjust to taste if necessary on the next batches.

  3. For our local charity auctions, I offer Artisan Bread Lesson and Lattes for Three – The auction brochure promises,
    “Artisan Bread that’s truly easy!
    Lessons and lattes for three – a hands-on lesson in preparing, “Artisan Bread in 5-Minutes a Day,” a ‘no-knead’ bread that you store in your fridge for up to two weeks. The lesson, tasting and baking takes about 1 ½ hours.
    I provide Samples of the bread at the auction.
    It feels good to offer healthy food and experiences.

  4. Hi, I love your gluten free recipes and have a 3+ generation bread recipe that I would love to make gluten free and wondered if you work with folks to convert recipes.



  5. the recipe for Artisan Free-form gluten free loaf calls for yeast granuals. What is that? I used Red Star Active Dry Yeast in my recipe. The dough never rose at all. The bread tasted fine, but was very dense.

    Thank you!

  6. I purchased your new Healthy Bread in Five Minutes a Day from Amazon because it listed a recipe for Pistachio swirled Brioche in the listing of recipes. When I got the book I cannot find this recipe anywhere. Is there another location I can find the recipe? I would really like to make it. Thank you.

    • Thanks for buying HBin5…

      Amazon mis-named the recipe, maybe it’s from an early version. It is a pistachio swirled brioche, but in the book it’s actually called Pistachio Twist, and it appears on page 297. Let us know if you have any trouble assembing it. One mild suggestion: might be a good idea to master our basic method before tackling one of the more complex recipes like this one.

  7. i really enjoyed your class at Linden Hills Co-op. If I would like to make a whole grain version, what recipe in Healthy breads in 5 minutes is as close to the procedure that you showed at the co-op? I want the same ease and versatility.

  8. With the last name ‘Baker’, I struggled for years to make bread that would rise well and didn’t require arm-wearying kneading and long double rising. In desperation, I even took a bread baking course…failing miserably to create loaves of consistent quality. After retirement in 2007 from the U.S Forest Service, encouraged by my wife and and my interest in food, I began a new full-time career at the Kelseyville,CA HS school kitchen. For my birthday last year,I received a copy of your ‘Artisan Bread in Five Minutes a Day’from my co-workers, and, from the first attempt was able to easily produce delicious bread. What a blessing and a joy! And, it’s fun to experiment, adding different seasonings and ingredients to the basic bread recipes. Thanks for helping me become a better ‘baker’!

    • Hi Blaine,

      What a fantastic story, thank you so much for the note. I’m thrilled that you’re having such great success!

      Enjoy all the bread! Zoë

  9. I bought the book. I bought a freestanding thermometer to double-check oven temps. I spent a LOT on ingredients, as I live in a rural area (at 6000 feet) and had to visit at least 3 sources to find ingredients. I followed instructions to the letter, often reading them twice before proceeding. I have made dough from mixture 1 more than once, and have been able to produce only 1 marginally edible product. The rest have become chicken food. No amount of water given seems to work. No baking time as given seems to cook the dough. Do you have any REAL suggestions for how I might find success with “Gluten-Free Artisan Bread”?

    • First question– were you able to find and use the Bob’s Red Mill products? Reason I ask– because that’s what we tested with. If you had to make substitutions, that would throw off all the water amounts– and this dough is very sensitive to that.

      Second: Are you making the egg-free version, or the version with egg whites? Many readers have preferred the egg-white version, and you can see another source on that here on our website, at this post:

      Finally, and maybe most importantly, does your dough look like it does in our video, here on this post?
      If not, there’s something going on with ingredients, or hydration. I’m guessing that your modest altitude is not the problem, but we did our testing close to sea level. Have you been through the frequently asked questions? –at (especially the first one).

      I should have asked, what exactly is happening with your loaves? Too dense? Dry? Wet? Bad flavor? Hard?

      • Without mail ordering I don’t have access to all Red Mill ingredients. Some, yes. Bread was massively dense and uncooked in center, even with adding extra time. No, my dough did not look as soft as yours, even after adding an extra half-cup or more of water. No eggs were involved. Taste was not very good. I will check out video.

      • Biggest thing though, unfortunately, is the ingredient substitution– we just can’t vouch for other products and I have a feeling that you’re just not going to be happy with the products available to you locally. We had to standardize on something, and the largest national brand made the most sense to us. So, our apologies if the other brands don’t work out in the recipe.

        That said, you might be able to adjust the water (more), so that it looks like what we had in the YouTube video (not the video at, which is concerned with wheat dough). Also, the egg-white version is definitely less dense.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>