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Anne-Marie Layet began writing for the same reason she began baking cakes. Homemade tastes better. Ten years later, she's still baking, carrot cakes without carrots, chocolate cakes with a puddle of melted chocolate that actually tries to run away, and bread 'mountains' that resemble Everest, but which all taste sublime. And her books? They're still homemade in the best sense of the word.