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Overcome by passion for French bread, Sara Mansfield Taber travels to Brittany in search of a loaf that, like the lifestyle which must surely accompany it, is perfect in its simplicity. After many months of seeking, she tears off a hunk of pain trois rivieres made by Gold Medal Baker Monsieur Jean-Claude Choquet of Balin, Loire-Atlantique. It smelled like heaven and tasted a mile deep. Here was her loaf.
A deliciously satisfying mixture of history, science, travel narrative, and romance, Bread of Three Rivers minds us that nothing, no matter how basic, is as simple as it would seem.
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