According to Peter Mayle, life in France made him a real bread lover. Settling in Provence, he soon forgot about standard supermarket baked goods, discovering the tempting world of French bakeries, where bread is elevated to the status of a second religion. Joining forces with Gérard Hauzé, owner of one of the most famous Provençal bakeries, Peter Meil talks about bread baking in the best French traditions. Together with the author, we will find ourselves inside the bakery to find out how the birth of a loaf occurs. We will see a master who kneads, rolls, squeezes and twists the dough, turning it into delicious products. Plus, you'll get precise, beautifully illustrated instructions for creating sixteen types of bread, from the classic baguette to loaves made with ingredients such as bacon, cheese, dried apricots, nuts, garlic and olives. Bread is one of the most ancient sources of joy in the world, and now, by carefully following the advice of Gerard Hauzé, we can easily bring this joy to ourselves, our family and friends. Read, bake and enjoy.