Not by Bread Alone

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”— M.F.K. Fisher, The Art of Eating

Making bread is a bit like magic. Transforming the raw ingredients into the heavenly final package is rightfully seen as a kind of alchemy. Baking is chemistry, nostalgia, wonder and love all wrapped up together in a tasty package. The smell of a crisp baguette can send you across the Atlantic to the marketplaces of Paris, and the aroma of freshly baked sourdough can take you straight out to the windswept Pacific Ocean, where San Francisco has handed down living yeasts for generations. Madison has a thriving community of bakers too, working the ancient art to produce food that still feels like a miracle on a Sunday morning when it comes hot and fresh from the oven, an affirmation of life itself.

 

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