At Della Fattoria, they bake like chefs instead of bakers. That means using the senses—instead of science—to bake bread. It’s the feel of the dough, the smell of the yeast, and the color of the baked bread that give the clues to making better bread. With recipes for yeasted breads, enriched breads, pre-fermented breads, crackers, pizza doughs, and more, Kathleen Weber shares the tricks behind Della Fattoria’s famous breads, including their award-winning Meyer Lemon–Rosemary Campagne. The book is arranged to build upon knowledge learned, so making the first few recipes will lead readers into baking more involved creations down the road. With recipes for Brioche, Cinnamon Raisin Bread, Baguettes, Pain au Levain, Breadsticks, Overnight Pizza Dough, and more, the book also includes some great “serve with” recipes to show readers how to put all these good breads to use. Kathleen and her family are passionate about bread, their farm, and one another. The book conveys all the charm of Della Fattoria; the pages will transport readers straight to this eclectic and delightful bread bakery in the California wine country.