Discovered among the hundreds of e-mails in my inbox was a snippet of bread news that made me smile. It came from Mintel Reports in Chicago: “Bread is making a comback in the U.S.”

The upshot of the report is that the bread industry, which suffered serious losses due to the no-carb Atkins diet craze, has recovered — mainly due to the growing number of new whole grain bread products being introduced. The report suggests that the comeback is linked to government guidelines that outline the importance of whole grains in the diet.

I, for one, am relieved to see bread back on the table, in it’s proper place (in my opinion).

Bread is one of the mainstays of my diet. Bread is the perfect snack to go with brie. It’s just the right accompaniment to a salad, a bowl of chili, a pile of crab, a plate of eggs, or a saucy bowl of pasta. And who would think of serving a bowl of soup without bread?

In our house, when the children complain “There’s nothing to eat!” what they really mean is that we are out of bread. If we have no bread, we can’t have morning toast, sandwiches for lunch, or mid-afternoon cheese- or peanut butter-on-bread. We can’t have panini or brushchetta or any of a delicious number of casseroles such as homemade macaroni and cheese or cassoulet. Nor can we have bread pudding or eggy bread casseroles like the one we eat every Christmas morning.

I would prefer most of my bread be San Francisco sourdough. I like the way it’s so crusty, toasty and chewy. But whole grain bread made right can be even better. In fact, one of the most delicious bites of food I had in two days of non-stop tasting during the San Francisco Fancy Food Show was a panini made of whole wheat walnut bread. The sandwich was layered with Mezzetta roasted red bell peppers, pepperoncini, mozzarella and basil.

Those who are sticking with their diets and avoiding carbs should be applauded. It’s a great idea to weigh less and feel better. But in the interest of preserving the art of bread baking everywhere, I offer this suggestion: Enjoy bread in moderation.

– Jolene Thym