Question: how did "lost bread" get its name?
About the article "French toast", section ""Pain perdu"".

Candidate passages:
The bread clip was invented by Floyd G. Paxton and manufactured by the Kwik Lok Corporation, based in Yakima, Washington with manufacturing plants in Yakima and New Haven, Indiana.
Kwik Lok Corporation's clips are eponymously called "Kwik Lok closures".
Floyd Paxton was known for repeatedly telling the story about how he came up with the idea of the bread clip.
As he told it, he was flying home on an airliner in 1952 and opened a bag of peanuts, whereupon he realized he had no way to reclose it.
He rummaged through his wallet and found an expired credit card and hand-carved his first bag clip with his small pen knife.
When a fruit packer, Pacific Fruit, wanted to replace rubber bands with a better bag closure for its new plastic bags, Paxton remembered his bag of peanuts.
He hand-whittled another clip from a small sheet of Plexiglas.
With an order in hand for a million clips, Paxton designed a die-cut machine to produce the clips at high speed.
Despite repeated attempts, Paxton never won a United States patent for his clips.
He did win numerous patents for the high-speed "bag closing apparatus" that made the clips, inserted bread into bags and applied the clips for the finished product.
The bread clip was developed in the early 1950s, because there was a growing need to close plastic bags on the packaging line very efficiently.
Manufacturers, using more and more automation in the manufacture and packaging of food, needed methods to allow them to raise production volumes and reduce costs.
At the same time a hurried population of consumers wanted a fast and easy way to open and effectively seal food bags—originally bread hence the name.
The simple bread clip allowed for that.
In addition, re-closability became a selling point as smaller families and higher costs slowed consumption, leading to a potential for higher rates of spoilage. 
Bread made in the province of Valladolid has a great tradition that goes back to the 9th century (see also: History of bread).
In fact, Holy Roman Emperor Charles V, during their retreat in the monastery of Yuste, made him get the bread in Valladolid and during the 16th century the master bakers members were financially supported by the Crown.
The typically Castilian bread receives the name of "Candeal bread", "sobao o bregado" ("sobao or labored"), because since remote times in Castile the wheat variety most used is the durum.
It is a thin crust of bread and lightly toast, miga very white and compact with a fine texture and distinctive flavor.
This type of bread is suitable to accompany red meats, stews or legumes accompanied by wines from the province.
Traditionally it is made by hand, with an amassed slow fermentation and a prolonged, finished cooking in the wood-fired oven.
Under this denomination, fall different varieties; among them the most prominent is the variety of "lechuguino bread", characterized by its typical drawing and care that gives the name to the variety, since it was formerly known as, especially in rural areas, "lechuguino" to those people who were overly arranged.
Other varieties are the typical bread of four beds, with a characteristic splitting of the earth on which the central part is separated from the four masons or edges, the bread of tables, the bread of pulley, with a slit made with a string that imitates a pulley, the white bar or peaks and the Fabiola, created in 1961 by a baker from Valladolid in honor of Queen Fabiola of Belgium.
Other types not so traditional in the province but very consumed in the zone are the rustic bar and the bar of flame, that in Valladolid takes the common name of toolbar riche. 
In October 1897, George Weston unveiled his "Model Bakery," Canada’s largest and most modern bread factory, at the corner of Soho and Phoebe streets in Toronto.
Newspaper reports told of how Weston had travelled to other countries to inspect the latest in baking technology and that his new establishment represented the best of what he had seen.
Not only was the factory hailed for its efficiency and cleanliness, but also its capacity to turn out thousands of loaves of bread:Remember that bread alone is made in this immense factory, and such bread it is that has made the name of its maker famous.
Over 3200 large loaves are turned out on an average daily, but the factory has a capacity of 6,500 loaves.
One may judge the largeness of the business done weekly when it takes nearly three hundreds barrels of flour to supply the weekly demand.
Two teams are kept busy all day Friday and Saturday hauling flour to supply the week’s needs.
Although the Model Bakery was well received by the Toronto press, its appearance resulted in a price war, apparently initiated by the city’s other bakers.
On hearing that competitors were offering cut-rate bread – contrary to a local bakers’ agreement that set a standard price for a loaf of bread – George Weston left the bakers' association and lowered his prices.
In retaliation, the competition dropped what they charged at the wholesale level in an apparent attempt to fill store shelves with their bread.
In spite of the price war, the Model Bakery continued to expand production such that a year later business had increased by 78 percent.
Less than two years later George Weston was selling his bread to 38 cities and towns beyond Toronto's borders.
By 1901, the factory’s output had reached 10,000 large loaves a day and its bread was shipped to over 100 communities throughout Ontario.
By 1899, Weston had also established in the town of Oshawa, northeast of Toronto, a branch bakeshop, which he described as a "miniature Model Bakery," for the production of bread.
While the Model Bakery established George Weston as Canada’s biggest baker, he had already begun to move beyond bread into other lines of baked goods.
By 1897, he had set-up a separate shop for the making of cakes, crumpets, pastries and buns.
Then, early in the new century, Weston began making biscuits, both fancy and sodas.
While the bread business was very competitive and typically low margin, biscuits offered higher margins.
Within a few years, the Model Bakery had a dozen salesmen taking orders for Weston’s Biscuits from merchants throughout Ontario.
In promoting his new vanilla wafer biscuits, Weston employed a form of early direct marketing.
From a decorative bread wagon, salesmen handed out free samples of the new biscuits and told housewives to ask for them at their grocer's.
In 1901, George Weston merged with J.L.
Spink, a flour mill operator at Pickering, Ontario, to form the Model Bakery Company.
The amalgamation soon raised concerns, though, that the new partnership would result in higher bread prices.
In a letter to local newspapers, Weston tried to allay fears of a "Bread Trust" and asserted that rather than an attempt to destroy competition that the merger would reduce the price of bread by cutting out the middleman’s profit: ... we are believers in honest competition.
Some bakers are endeavouring to fill the minds of the grocers, and the public in general, with the fact that we intend to get control of the bread baking business for the purpose of raising the price of bread to consumers.
Now, I wish to give this a straight denial.
By the amalgamation of these two concerns, the mill and the bakery, we are going to lessen our expenses, and the public are going to reap the advantage.
Weston further contended that the new venture would ensure the very choicest flour for the Model Bakery and its bread.
But while the Weston-Spink partnership lasted five years, for reasons unknown it was eventually dissolved and the baker and miller went their separate ways. 
Bread is the basis of Serbian meals and it is often treated almost ritually.
A traditional Serbian welcome is to offer the guest with just bread and salt; bread also plays an important role in religious rituals.
Some people believe that it is sinful to throw away bread regardless of how old it is.
Although pasta, rice, potato and similar side dishes did enter the everyday cuisine, many Serbs still eat bread with these meals.
In most bakeries and shops, white wheat bread loafs (typically 600 grams) are sold.
In modern times, black bread and various graham bread variations regain popularity as a part of more healthy diets.
In many rural households, bread is still baked in ovens, usually in bigger loafs.
Also, the following breads and porridges are part of the traditional cuisine:  Đevrek, ring-shaped bread-pastry  Kačamak, made of boiled cornmeal, potato and, sometimes feta cheese or skorup ("polenta")  Pereca, baked snack of savory or sweet varieties ("Pretzel")  Pogačica, type of bread  Masonica, bread with milk, sugar and kajmak or sirene ("Popara")  Soda bread  Languš, deep-fried flat bread  Mekike, deep-fried pieces of dough  Pita, pocket flat bread * Somun * Lepinje ** Užička lepinja  
"The Times Literary Supplement" reviewed the book on 29 May 1930.
The reviewer, unaware of the true identity of the author, praised the "arresting prologue" and stated that the early years of Vernon Deyre were "described with charm and capture the child's point of view.
"The review in "The New York Times Book Review" (17 August 1930) declared, "Whoever is concealed beneath the pseudonym of Mary Westmacott may well feel proud of "Giant's Bread".
The blurb lends mystery to Miss Westmacott's identity.
She has written half a dozen successful books under her own name, it says, but they have been so different from "Giant's Bread" that she decided to have it 'judged on its own merits and not in the light of previous success.'
Who she is does not matter, for her book is far above the average of current fiction, in fact, comes well under the classification of a 'good book.'
And it is only a satisfying novel that can claim that appellation.
In "Giant's Bread" there are traces of the careful, detailed writing of the English novelist, and there are hints of Mary Roberts Rinehart's methods of mentioning a finished episode and explaining later how it all happened."
The review concluded, "Each figure is well conceived, human and true.
"Gerald Gould reviewed the novel in the 4 May 1930 issue of "The Observer" when he wrote, ""Giant's Bread" is an ambitious and surprisingly sentimental story about a young man with musical genius, mixed love-affairs, a lost memory, a family tradition, and other commodities out of the bag of novelist's tricks.
Miss Westmacott shows narrative talent; but would presumably be more original if she strained less after originality.
I should expect her book to be very popular."