From revolutionizing artisan breadmaking in the eighties to operating the country’s first carbon-neutral bakery today, Bread Alone has existed at the cutting edge of bread and pastry for over forty years. This book charts its legendary history and showcases its most beloved recipes. Here, across more than sixty recipes, Daniel Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen. Nostalgic, simple classics like Whole Wheat Bread and Hearty Seeded Sandwich Loaf live alongside more complex concoctions like Baltic Dark Rye and Fermented Wheat Bran and Barley Epis with Beet. For desserts everyone will love, Leader shares his recipes for treats like Lemon-Currant Einkorn Scones, Pistachio-Brown Butter Financiers, Blood Orange-Lemon Tart, and Mocha-Filled Brioche Buns.