A good baker is rarely a good p tissier and vice versa. Occasionally, I've found a good baguette outside Paris, but in the capital the search was more difficult. Our era likes vegetables, and yet it's curious that we try to do so much to them. We don't celebrate the harmony, subtlety, and refinement sought by serious chefs from the 17th century to the 1980s. Those qualities begin to sound antediluvian.
Contemporary chefs prepare food that is more obviously complex.
A business operated on a small scale is open to a wider set of possibilities. An individual or a family is likely to measure success not just in dollars but in personal satisfaction and quality of life. To the extent that good flavor means freshness, ripeness, and tasty varieties picked at the peak of ripeness for a local market, good flavor points toward small-scale, local production. A business operated on a small scale is open to a wider set of possibilities. An individual or a family is likely to measure success not just in dollars but in personal satisfaction and quality of life.