The definition of bread is a mixture of flour, salt, and water activated by yeast, coupled with a function of heat and time. If you follow the recipe exactly every time, in theory you would get the same results. So why is some bread different from others?

To answer this question, you must answer another: where’s the line between chemistry and art? Chemistry deals with the physical characteristics of matter and energy: glucose, sodium chloride, and dihydrogen monoxide activated by saccharomyces cerevisiae, coupled with the application of 4,000 BTUs over the course of 30 minutes. Something is missing in this equation, though.

So when Conesus Lake Bakery’s Chef Leslie says she puts her love into her loaves of bread, the line between chemistry and art becomes clear. That’s why her Italian-Style Bread is so warm and fluffy on the inside while crispy and farinaceous on the outside. Her breads are made-to-order, meaning you always get a fresh, hot loaf of bread delivered to your door. Ditch the chemistry — click below to order one of Chef Leslie’s works of art today.