"Nine months after Rachel Wyman opened Montclair Bread Company in 2012, business was stale. She had spent years rising before dawn to perfect the combination of flour, water, yeast and salt, and she had the bread to prove it. But on a good day, only thirty people trickled through her door until one Sunday morning when one of her bakers asked her to make doughnuts. This was risky because her customers often begged for healthy foods. The doughnuts sold out in minutes, the number of customers continued to grow along with the line for doughnuts that stretched to the end of the block. Her business flourished until the global pandemic in 2020. Rachel had no choice but to adapt to keep her business going and even started a virtual bake-a-long to help support and communicate with the community during the lock downs. This book shares the tried-and-true recipes Rachel spent three decades perfecting that are now the backbone of her bakery"--Provided by publisher.