The Loaf in a Box is a pop-up (temporary) bakery in San Sebastian, Spain run by Dan Lepard through the auspices of two organizations. With a crew that included Ibán Yarza and hardworking apprentice bakers, Egoitz Fernández and David Arellano whom I met. It has created a buzz throughout the worldwide baking community, with a simple idea of good bread, though it’s only a three month venture ending in at the end of September. What it fermented was an exchange of baking ideas within the confines of five shipping crates physically, but reminding  a community with a tradition of gastronomy, baking fresh bread daily that trigger a memory of good bread. On my recent travels through Europe, here’s what I saw, including old friends and news ones met along the way.