Pain de mie, sourdough loaves, croissants, scones, pretzels, and baguettes — the spread at the Comerian's table is a gluten-lover's dream. Browns crusts envelop fluffy middles, sometimes studded with olives, other times berries, all times deliciousness. From an expanding bakery in Comer, Angel Cooper produces these treats and necessities. What began as a weekend hobby is now a full-time career, with a goal of fortifying Athenians with an organic alternative to air-filled grocery store loaves. Bread baking ingredients are rather simple: just flour, water, salt, and sometimes yeast. In the Comerian's hands, the results are glorious.