Baking Bread in Lyon

Thanks.

Thanks Joe, I listened to the audio version while cooking dinner tonight - very listenable, albeit  with a touch of sadness in the story.

Lance

I ran across this New Yorker baking article again, and this time I remembered to visit the Fresh Loaf and see if anybody else saw it. Sure enough. Yes, it's a little sad, but it shows how, at least in Lyon, the baker was the central figure in his local food network. Also it suggests that FLOUR makes a huge difference and I'm not sure where I could find the sort of flour Bill Buford writes about here. Especially in NW Montana.

Rick