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Unlike pastry, which struggles in the summer heat, or a cake, which might collapse in the oven, bread is predictable.
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For the first 12 or 13 centuries of its history, pizza was just a word for the ancient hearth bread or various flat oven breads descended from it.
You can wipe the pot clean with khobz, the hubcaps of pocked clay-oven bread that accompany everything and insure that you will run out of room before you run out of curiosity.
The book has chapters on the cultivation and milling of grain, types of ovens, bread and politics, the symbolism of bread in religion and culture and how bread has evolved in the industrial era.
The warm brick-oven bread, from the restaurant's bakery, The Brickery, was almost dessert by itself.
I'm fairly certain that our fresh eggs and just-from-the-oven-bread one morning were served with fresh milk.
In-store bakeries sell fresh-from-the-oven breads (bake-off times are posted, and customers line up accordingly) and elaborate cakes.
It's hands-down the best bakery in town, along with savory bites like scrumptious sandwiches on fresh-from-the-oven breads.
Not to miss: Flanking a grassy courtyard, the glass-walled breakfast room has it's own bakery where you can watch (and then devour) fresh-from-the-oven breads and pastries made right in front of you.
Flip over onto a cookie sheet and into a 350-degree oven till bread bounces (just poke).
A few bakeries where you can find baked products hot from the oven: Bantam Bread Company, 853 Bantam Road, Bantam; (860 567-2737.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com