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Available for over a year
ÃÛÑ¿´«Ã½ baking has taken off in some places during the Covid-19 lockdown, but will it last beyond it? Seth Gabrielse, co-owner of Automne Boulangerie, in Montreal, tells Tamasin Ford demand for flour from his bakery has surged in recent months. He hopes the crisis has given people an insight into what it takes to run a bakery. (Picture: A woman tearing a croissant. Credit: Getty Images)
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