It was one of those moments when, upon opening your birthday/holiday/housewarming gift, you smile through gritted teeth and murmur, "Gosh, thanks. A kitchen scale. Nice."
Bread? Oh, yeah.
I have to admit that it sat for a couple of years on a shelf in the pantry just above the pasta machine and below the (more frequently used) tart pan. That all changed when Dave started baking bread. He'd read that it was important to weigh ingredients rather than depending on good old measuring cups, where a cup of flour can vary as much as an ounce depending on how densely it's packed. (Read King Arthur Flour's description of the importance of weighing.)
Rhubarb syrup for soda, too.
Now even I have become a fan, pulling it out for uses as varied as how much sugar to use for rhubarb syrup or the amount of simple syrup needed for homemade liqueur to following a recipe that calls for three ounces of chorizo. And when you're using a European recipe—in grams—it's invaluable. I can even use the "tare" function to zero out the weight of the pan. Makes me practically an expert. Woohoo!