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The fall and rise of good bread 

Our Dish Issue: Local Food & Drink

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Home is where the hearth is
I started making bread in self-defense. The offense that provoked my defense was the closing of the Polish bakery in Cambridge, Mass. The elderly couple running it, disdainful of my needs, decided to retire to Arizona. Or maybe it was Australia. What did I care? By David Auerbach

As bread has improved, so have bread books
The good news is that there are a few really fine bread books out there, and there's the further good news that excellent, small artisanal bakeries have been making a comeback in the United States, and in France, for quite a while now. By David Auerbach

A master bakes success at Cary's La Farm Bakery
For the Vatinets, the partnership with Whole Foods and the media attention from Rachel Ray come at a good—albeit busy—time; they are planning to open a second Triangle store later this year. By Sidney Cruze

Building bread, ovens and community at Weaver Street Market
In 1990, I left my desk job to become a bread baker. Not that I was an expert, although I'd spent plenty of time in restaurant kitchens and traveled in Europe and San Francisco enough to know what I was looking for—and that we didn't have anything like it around here. By Rob Nichols

Bread and politics in downtown Durham
In the midst of harried wait staff, sailor-mouthed cooks and box-laden produce deliverymen, there is but one calm soul in the frenetic cauldron of Rue Cler's kitchen: Kevin Farmer. By Jason Bissey

How a cinnamon bun became a taste of heaven
As a very young child I was baptized into the University Presbyterian Church of Tuscaloosa, Ala., and taught to believe that bread was the body sacrificed for me. All I knew was that it tasted great—yeasty and a little sweet. By Jane Hobson Snyder

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