The Longhi’s Bakery is a Beast within A Beast of a kitchen. It operates 20 hours of the day. The first to arrive at Longhi’s every morning is not the Manager or the Supervisor, but the Baker. While it’s still dark outside and the rest of us are deep in REM, the baker is already dusting the flour of his hands onto his apron that’s most likely got a few granules of sugar it as well. The first thing in the oven is the Bread. White and Wheat and a few special loaves for Longhi’s French Toast (dipped in Grand Marnier for that extra kick). Next a couple trays of Cinnamon Rolls, probably a few trays of muffins or Kuegen, and most likely a few trays of sweet rolls with cheese and or fruit filling.
Once all the breads and are pastry are complete, the baker gets the two frittatas settled into cast iron skillets ready for the oven and a Quiche for those that love that flaky crust. They must be timed to come out of the oven by the start of breakfast and at that same time, it’s time to start