In 2009, journalist Samuel Fromartz was offered an assignment to travel to France and work in a boulangerie. So began his quest to hone his knowledge of bread, from seed to table. For four years, Fromartz traveled the United States and Europe meeting historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes.