Our ovens go on at four. By six the first trays of croissants are out, the rye is cooling and the counter is full. Here is what happens in those two hours, from shaping the last loaves to the first customer at the door.
Neighbourhood bakery
Our ovens go on at four. By six the first trays of croissants are out, the rye is cooling and the counter is full. Here is what happens in those two hours, from shaping the last loaves to the first customer at the door.