Emily Buehler founded Two Blue Books in 2005 to publish her first book, Bread Science: the Chemistry and Craft of Making Bread. For fifteen-plus years, Bread Science has been helping bakers around the world understand their dough and bake better bread. We’ve shipped copies to everywhere from Argentina to the Canary Islands to Tasmania.

A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America’s finest artisan bakeries. This book will be an important addition to every bread lover’s library, whether professional or serious home baker.

—Peter Reinhart, author of The Bread Baker’s Apprentice

Our second book, Somewhere and Nowhere, is a memoir of Emily’s cross-country bicycle trip, during which she learned about living in the present moment. It’s the adventure of Wild, the contemplation of Zen and the Art of Motorcycle Maintenance, and the neuroses of Eat, Pray, Love, all on a shoestring budget… and bicycles.

Emily is currently writing women’s fiction and enjoying life as a home baker and freelance copy editor. She is putting her chemistry PhD to use by editing science papers and reports. Learn more about Emily, subscribe to her e-news, view upcoming classes, and get recipes at emilybuehler.com. Learn about her editing services at emilyeditorial.com. For news on her women’s fiction writing, visit janebuehler.com.