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It's also incredibly versatile — and a little bit can go a long way in adding some additional flavor and nuance to your home baking — according to Clémence de Lutz, the co-owner of The Gourmandise School of Sweets and Savories in Santa Monica, Calif.

At the Gourmandise School, de Lutz sources flour from Grist & Toll, a Pasadena flour mill.

And her overriding obsession with gastronomy and wine can get tedious and, as Jan Morris commented, “may drive readers of less urbane gourmandise all the more readily to the deep-freeze Ocean Pie.”

Clemence Gossett, the founder and co-owner of The Gourmandise School in Santa Monica, California, says she was initially surprised by the turn to bread – she initially thought that people prefer making cakes and cookies.

Clémence Gossett, who runs the Gourmandise School of Sweets and Savories in Santa Monica, fields daily phone calls from chefs and restaurateurs asking if she knows of any qualified pastry chefs.