Production Line

My weekend high-school job was at a supermarket bakery. There was nothing ‘super’ about it. It was interesting to see the realities of big business and mass-scale food production, but in truth, it was an awful job. The head baker was as grumpy a man as I’ve ever met, who clearly took his displeasure of the 1 am starts out on me. My bakery routine was as follows.

1 am Begin my shift. Arrive at the front of the supermarket, tap on the glass doors with my keys until someone would let me in. Sometimes this took 20 minutes. The sound of steel on glass still sends shivers up my spine.