Living Bread: Tradition and Innovation in Artisan Bread Making
At the age of twenty-two, a young man discovered his passion for baking while inhaling the aroma of fresh bread in a Parisian bakery, ultimately leading him to establish Bread Alone, a renowned artisan bakery. Today, his bakery attracts aspiring bakers from around the world eager to learn his techniques and philosophy. Despite his prominence in the field, he remains a curious student of bread making, sharing a comprehensive guide for home bakers in this groundbreaking work. The book explores the evolution of artisan bread baking, covering topics from wheat farming to dough mixing, and features both innovative recipes and traditional favorites. Filled with personal anecdotes and stunning photographs from his travels, it serves as both a love letter to the craft and a practical resource for enthusiasts.
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