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June 1

Saint of the day:

Saint Reverianus

Patron Saint of invoked against drought


Saint Reverianus' Story

According to tradition, Reverianus was of Italian origin, he was sent by Pope Felix I to evangelize the Aedui, a Gallic people of Gallia Lugdunensis and is considered the "apostle of the Morvan.” According to Usuard, he was persecuted during the reign of the Emperor Aurelian. According to tradition, Reverianus' preaching and conversions came to the attention of Emperor Aurelian, who was visiting the province of Sens at the time.[4] Also executed with Reverianus were his companion, named St. Paul or Paulus of Autun, along with 10 other followers. According to one source, “the name [Reverianus] is not mentioned by earlier writers, and the first bishop of Autun seems to have been Reticius, who was present at the Synod of Rome A.D. 313, and at Arles in the following year." Reverianus may have been revered as a bishop because he was the leader of this group of preachers. He may not have been executed at Autun itself but at the site of the town named after him. According to a tradition at Nevers, Reverianus was executed outside of the city walls of that city.




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Villy-le-Moutier (Canton of Nuits-Saint-Georges), France







Tapenade & Fougasse!


  • 1/2 pound pitted mixed olives

  • 2 anchovy fillets, rinsed

  • 1 small clove garlic, minced

  • 2 tablespoons capers

  • 2 to 3 fresh basil leaves

  • 1 tablespoon freshly squeezed lemon juice

  • 2 tablespoons extra-virgin olive oil


  1. Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor.
    Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes
    a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Olive and Onion Fougasse

This dense, highly flavored bread is super-chewy thanks to bread flour's extra protein.
It's wonderful served as is, but dip it in garlic- and herb-infused olive oil for a special treat.



Poolish (starter)

  • 1 cup (120g) King Arthur Unbleached Bread Flour

  • 1/2 cup (113g) water

  • 1/8 teaspoon instant yeast


  • 1 tablespoon (14g) butter

  • 1 cup (142g) onions, diced

  • 1/2 cup (71g) Kalamata olives, pitted and roughly chopped


  • 1/2 cup (113g) water

  • 1 cup (120g) King Arthur Unbleached Bread Flour

  • 1 cup (113g) King Arthur Whole Wheat Flour

  • 2 teaspoons instant yeast

  • 1 teaspoon (6g) salt

  • 2 tablespoons (25g) olive oil


  1. To make the poolish: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

  2. Combine the flour, water and yeast, and set aside to rest, covered, overnight.

  3. To prepare the filling: Combine the butter and diced onions in a pan set over medium-low heat. Cook the onions for about 20 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer the onions to a bowl and cool to room temperature before using.

  4. To make the dough: Weigh or carefully measure your flours. Add the 1/2 cup (113g) water and flours to the poolish, mix until shaggy, cover the bowl, and allow the mixture to rest for 20 minutes.

  5. Add the yeast, salt, and olive oil and knead the dough briefly, until it's a shaggy mass. Mix in the caramelized onions and olives and knead the dough until it's fairly supple but not necessarily elastic, about 3 minutes with a stand mixer or 5 minutes by hand.

  6. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 1/2 hours, gently deflating it and turning it over after 45 minutes. 

  7. To shape the bread: Shape the dough into a 12" x 6" oval, place it on a lightly greased baking sheet, and allow it to rise for about 30 minutes.

  8. Using a sharp knife or pair of scissors, cut a single slit all the way through the dough lengthwise down the center, stopping about 1" from each end. Follow up with three or four diagonal slits on each side of the center slit.

  9. To create a leaf-like appearance, open up each slit by gently stretching the dough with your fingers, leaving behind holes that are at least 2" wide. This will ensure the leaf design is visible after the dough rises.

  10. Allow the fougasse to rise until noticeably puffy, about 30 to 45 minutes.

  11. Toward the end of the rising time, preheat the oven to 400°F. For extra-crispy crust, place a baking stone on the center rack. 

  12. Bake the fougasse for 20 minutes or until it turns golden brown. Remove it from the oven and transfer to a rack to cool.

  13. Store bread, well-wrapped, at room temperature for three days; freeze for up to a month.

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