The bread was good, but where I really discovered something different, was at the SciFoo conference I was attending a few days later at Google in Palo Alto. There I found bread which had been raised to new heights, not through artisanal techniques, but rather, pneumatic technology.
As part of an MIT winter course, Lining Yao was teaching students how to design pneumatic food. Playing with the puffy qualities of fermenting bread dough, the instructors had already experimented with a food plotter that cut the dough into a designing shape, as well as a pneumatic system to blow air into the food. Here are some of the results of those experiments.
Images from http://www.chinyicheng.com/inflated-appetite/.