Dubuc was trained as a chef at the California Culinary Academy in San Francisco. His foray into baking came out of the simple desire to have really great bread for his family that did not contain chemical additives or refined sugars. Initially, he played with written recipes, working by the feel of the dough. Once he got his bread recipe where he wanted it, he began to read about the chemistry behind great bread making and used this information to refine his craft and his recipe writing, most notably his line of sourdough breads.
Once a week Dubuc leaves his café to his staff, loads his mini van with breads, cookies and cakes that have all been baked over the night before and heads to the Mill City Farmers Market. His fresh caramel rolls and giant molasses cookies can be observed disappearing into the mouths of many delighted, early market goers. The savvy market shopper knows to show up right at 8 a.m. if they want a shot at some of the crowd favorites such as his garlic sourdough baguettes, whole wheat cherry almond bread or his apple chipotle bread. When asked why he always sells out, Dubuc shrugs and replies, “You can only make so much bread in one night.”
Grilled Bison Burgers with Green Pepper Jam and Herb Monterey Jack
— 1 Jar Lucille’s Kitchen Garden Green Pepper Jam
— One pound ground bison, thawed
— One egg
— Eight slices of apple
— Chipotle bread
— Herb monterey jack
— Salt and pepper
— Grate herb monterey jack cheese approximately two tablespoons per burger
— Generously salt and pepper to taste and smash one egg evenly through the bison
— Form into four patties, approximately inch thick
— Grill on medium heat for about four to five minutes
— Flip and put one teaspoon Green Pepper jam on cooked side
— Approximately two minutes before burgers are done pile herb monterey jack cheese on top of the pepper jam. Burgers are done to medium when they reach an internal temperature of 155 degrees.
— Bison is leaner then beef so it cooks more quickly. Be careful not to overcook.