Some take theirs plain, toasted, with butter and salt. Others, everything, cream cheese on the side. Lox and tomato, for the classicists; cinnamon raisin, for the sweet-toothed. Peanut buttered. Chocolate chipped. Scallion cream cheesed. Blueberry jammed. Scooped out, toasted, schmeared with the works, or unadorned, uncut, and later, with bite marks.

Me? Oh, don’t sweat it. I’ll take mine homemade.

While some bakers delight in the delicate crumb of the perfect cookie, bask in the beauty of a three-tiered cake, I grin in the glory of a perfectly formed loaf. I’m taken with tackiness. I’m excited by elasticity.

I’ve got …