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What is it about bread that is so irresistible to the senses? A warm crusty loaf soaked and dripping from grassy, sweet, pungent olive oil and basamic. Still carrying that lingering scent of the oven.

The crunch when your teeth breaks through the crust into the soft warm inner crumb. The creamy combination of butter and bread that spreads across your palate as you chew each bite.

The tang of fresh sour dough. The hearty texture of a rye. The perfect crisp crust of a baguette. That heel of bread soaking up the last drops from your plate as you swirl it around finishing a perfect meal.

Which leads me to one simple goal. One simple mission.

Learn to make bread.

And to make it well.

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