When author, journalist and food writer Bill Buford uprooted his young family from New York to the French city of Lyon, he got more than he bargained for.
His quest for knowledge in French cuisine saw him attend classes at the famous Institut Paul Bocuse, but it took a turn at a humble neighbourhood bakery.
It was there that he discovered the secrets to making perfect French bread. But he also discovered 'Bob', the master baker, and friendship, in a city once known as the 'gastronomic capital of the world'. Here, he tells us his story.
