What made Lyon special was there was real bread, freshly baked and delicious. One in fact was Boulangerie Pozzoli, which my chef Jean Michel Bergounoux told me about years ago. And in the old quarter of town across the river, Boulangerie du Palais, has a constant line waiting for sandwiches, bread, and Lyonnaise style praline laced sweet breads. Yes, and finally a fantastic baguette classique, ham and butter with cornichon, a god send…