"Working" in the Bakery

Friday, Katie and I worked in the Bakery, which is in a newly acquired property in town (General Rodriquez). The entire house is nearly unliveable with gutted rooms, construction and carpentry equipment about, yet in the midst of all the chaos behind to double doors rests the community’s bakery.

The bakery produces one of the community’s main exports (baked goods) and supplies staple foods for the members’ enjoyment. Out of the baker’s oven come the most wholesome, nutritious and delicious breads. Loaves sprinkled with seeds, raisins, whole grains and honey. The Baker, Shi (for short), has over ten years of experience and can tell the temperature of the dough by working it through his fingers.

Inside the bakery it’s warm, regardless of the cold, wet conditions outside. Flour rises from the center of table as dough is kneaded, cut, rolled and placed on a tray for baking. The yeast that is poured into the mixer smells slightly sour and bubbles. Shi knows how much of each ingredient to add without measuring cups.

All day Katie and I are the lucky recipients of sample after sample of breads.