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A typical shift

In at 4am while the city is empty. Ovens on, dough out of the retarder, mixes scaled and running. Laminated pastry shaped and proofed, bread scored and loaded, everything timed so the case is full when the doors open. Mid morning is production for tomorrow and prep for service. In a restaurant the rhythm flips: afternoon prep, then plating desserts fast during dinner, then cleaning down. Either way you are on your feet the whole time.