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A typical shift

In at 5am. Fire the ovens, bake off the croissants and breads you shaped yesterday, get the display case filled before the doors open. Mid-morning is mixing, laminating and prepping tomorrow's dough. Afternoons are cakes, plated dessert components and orders. You finish around 1pm or 2pm, well before the dinner cooks arrive. Hotel pastry departments run a second shift for evening service.