Three years ago, in a small apartment kitchen in Vancouver, a craving turned into a business, and a quiet revolution in how people experience bread at home. Alice Couderc and her partner Lucas Navilloz, both originally from France, had just moved to North America when they realized something was missing from their new life: the kind of real bread they’d grown up with. This is the kind of bread you tear open with your hands. It’s bread with a crackling crust and that is tangy, chewy, and deeply fermented. It’s bread that is made simply, with just flour, water, salt, and time.
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