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A Bakers day.

The aroma of freshly baked bread wafts through the early morning air as the first light of dawn breaks. For an artisan baker, the day begins long before the sun rises. At 3:00 AM, the bakery’s lights flicker on, and the rhythm of kneading, shaping, and baking commences.

The day starts with the mixing of dough, a process requiring precision and patience. Using only the finest organic flours, water, and a touch of salt, the dough is carefully mixed to achieve the perfect consistency. The bakers rely on traditional sourdough starters, which need to be fed and maintained daily, ensuring the bread has a rich, complex flavor.

After mixing, the dough undergoes a slow fermentation process. This step is crucial, as it allows the natural yeast and bacteria to develop the bread’s texture and taste. While the dough rests, the bakers begin preparing other delights, such as croissants, pastries, and cruffins. Each pastry is meticulously crafted, with butter laminated into the dough for flaky, golden layers.

By 5:00 AM, the bakery is a flurry of activity. Bakers work in harmonious synchronisation, shaping loaves and placing them into the oven. The scent of baking bread fills the air, signaling that the first batch will soon be ready. The bakers continuously monitor the ovens, ensuring each loaf achieves a perfect crust and crumb.

As the morning progresses, the bakery doors open to eager customers. Freshly baked bread, pastries, and other treats line the shelves, ready to be enjoyed. The bakers take pride in their work, knowing that each loaf and pastry is a labor of love.

Throughout the day, the cycle continues: mixing, fermenting, baking, and feeding the sourdough starters. As the day winds down, the bakers clean and prepare for the next early start. The life of an artisan baker is demanding, but the satisfaction of creating delicious, handcrafted bread and pastries makes it all worthwhile. Each day is a testament to the dedication and passion that defines the art of baking.