Alain Coumont's Communal Table

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My primary goal was to bake real bread, full bodied, flavorful and nourishing made using a sourdough starter; the kind of bread that enhances top-quality wheat. Then I filled the communal table with ingredients that told the stories of the people who produced them. As a trained chef, I have been able to give shape and content, tast and flavor to all of these elements while respecting their simplicity and authenticity. - Alain Coumont