La Farm Bakery owner Lionel Vatinet – and author of A PASSION FOR BREAD: LESSONS FROM A MASTER BAKER (Little, Brown & Co.) – emerged from France’s prestigious “Les Compagnons du Devoir” Guild in 1990 with the distinguished title of Maitre Boulanger, and pledged to devote his life to teaching, sharing and preserving the ancient art and science of bread baking. La Farm Bakery is a realization of Lionel Vatinet’s lifelong dream – a modern bakery that continues the centuries-old baking traditions and techniques, honoring the ordinary yet extraordinary boulangeries that once flourished in every little town in France. Since he and his wife and partner Missy Vatinet opened La Farm Bakery in Cary, NC in 1999, they have received praise from Food & Wine, Saveur, Garden & Gun and O Magazine – and USA TODAY named it among the “10 Best Artisanal Bakeries in North America.” Vatinet has consulted for many of the most well-known artisanal bread brands in the US and abroad, and was the founding instructor at San Francisco Baking Institute. He continues to teach professional and home bakers at his bakery, in his home kitchen, and in classes throughout the country. At La Farm Bakery’s four locations – including in a Whole Foods Market and RDU Airport – they produce over 35 different styles of artisan bread throughout the year for their bakeries, Whole Foods Markets across the Southeast and Mid-Atlantic, farmers markets, and wholesale partners. La Farm Bakery also ships nationwide.