I reach the bakery by 6 A.M. to begin prepping. Jason is not down yet, but that's exactly what I expect after his wild night.

After doing basic cleaning in the kitchen, I knead the dough I left overnight and put it in the oven. I time it, and begin to measure out ingredients for the beef sauce some customers like to eat the bread with.

I leave the kitchen to the main restaurant to clean, and by the time I'm done, it's 5:30 and the scent of oven fresh bread permeates the place. ...