For a time, I had the early shift while cooking on the Upper West Side in New York. I wasn’t a morning person then, but still took pleasure in the daily walk to work. The sidewalks were quiet, though you could sense a kind of hum as the city was getting started for the day. I’d get to the restaurant, unlock the rusty rolling gates, and pick up our delivery of crusty baguettes left in the doorway. They would be snugly bundled, wrapped in crisp brown paper, with their pointed ends poking out. Still wonderfully fragrant from the bakery they came from, I would think to myself, someone somewhere made these.
“Working with bread dough is like playing music… I could not go a day without bread.” — Judith Norell, Silver Moon Bakery