Julianne Jones is putting bread back into the daily diet of her Vermont patrons at Vergennes Laundry. "I looked around and saw that a lot of people don't have a huge appreciation for good bread," Jones says. And one of Jones's favorite ways to showcase her pain au levain is to spread it with crème fraîche and top the slices with roasted parsnips, crisp pears and blue cheese. Rather than finishing the snack with another slice of bread, she serves the sandwich open-face, like a French tartine. She broils the tartines before serving, which allows the cheese to meld deliciously with the other ingredients.