Extras · 1 of 4

A typical day

Alarm at 3am. In the bakery by 4: ovens on, doughs mixed yesterday get shaped and proofed, first loaves out by 6, croissants and muffins for the morning rush. Cakes and custom orders mid-morning. Clean down and mix tomorrow's doughs. Done by noon or 1pm. Grocery bakeries run similar hours with more packaging and less scratch baking.