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Chapters & Sections (46)
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0:00
Tom Papa's Breaking Bread with Guest Chef
2:02
Aura 14-day free trial and data leak check
3:38
Parisian Food Experience Exceeds Expectations
4:50
Fine Dining Experience at Lami Louis Restaurant
7:31
Traveling to Europe for Food and Comedy
9:50
Following Passion to Open Bakery in Vermont
11:59
Sister's Career in LA Movie Business
13:18
Moving to Vermont for a Better Life
17:13
Jeffrey Hamilton's Influence on Bread Baking
18:58
Bread Proofing and Handling Techniques
20:29
Frustration with Replicating Techniques
21:46
Baking Techniques and Hand Movement
23:04
Author's Experience with Vermont's Six Seasons
25:08
Vermonters Describe Northern Hospitality and Seasonal Food
27:29
Fantasizing about a Bakery and Writing Life
29:22
Challenges of Running a Small Business
30:53
Conversation about Baking and Influences
33:20
Mother's Vegan Lifestyle and Health Concerns
34:48
Finding Purpose and Identity through Baking
37:25
The Magic of Baking and Its Challenges
38:51
The Importance of Patience in Baking
40:30
Bread Making Process and Techniques
41:44
Pandemic Baking Frenzy and Bread Making
44:25
Aura Online Safety Solution Partnership
46:20
Baking Skills Developed through Practice and Passion
50:23
Baking and Bread Making Comfort
53:22
Cooking Techniques for Perfect Wellington
55:02
Vermont Maple Syrup Obsession
56:33
Authentic Maple Syrup Preferences and Education
57:56
Vermont Baking School and King Arthur Flour
1:00:02
Importance of Using High-Quality Flour
1:02:01
The Kindness of Bakers and Baking
1:03:35
Author Discusses New Cookbook and Writing Process
1:05:26
Vermont's Simplicity and Comforting Food Culture
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