Companion 1

I was pleasantly surprised by how much depth they packed into the section on wheat's terroir—it made me look at bread in a whole new way. The recipes for leftover bread are a great bonus, too.

The bread recipes alone are worth the cover price, but the essay on wheat’s terroir genuinely changed how I think about flour. Felt like a proper little book, not a flimsy magazine.

Never expected a food magazine to be this substantial—the piece on wheat terroir had me rethinking every loaf I’ve ever baked. The leftover bread recipes alone are worth the price, and the whole issue has that satisfying weight in your hands.