‘At 3am in Bob’s boulangerie, you could peel the yeast off the wall…’ – The Guardian

Bill Buford uprooted his wife and twin toddlers from their life in New York City, embarked on realising a dream of being in France, training to be a cook, and settled in Lyon, the heart of the countrys cuisine. His plan? To find work in a Lyonnaise kitchen. His excuse? To write a book about it. The reality? No restaurant would take him on. And then, across the street from his new home, he discovered a way in
Bobs boulangerie was where we bought our bread. I didnt know if it was actually the bes…

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