"Will Run For Doughnuts: The Montclair Bread Company Cookbook" spotlights the recipes, traditions and tales of how the popular New Jersey bakery became a success.
"Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers" presents the history and science of sourdough bread baking, from its discovery more than six thousand years ago to its worldwide popularity today.
The old-fashioned New York City bakery makes everything from scratch, in small batches, with all of its baked goods being gluten-free, dairy-free and certified kosher.