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4:30 AM — ovens on, levain check, first dough out of the proofer.
6:00 AM — sourdough into the deck oven, scones shaped and into the cooler, coffee made (always second).
8:00 AM — first loaves out, first customers at the gate. The day moves fast from here.
By 11 we're usually sold out of croissants. By 1 we're cleaning down. By 2 we're back on the porch.