Jugal Bakers

Our shop is over at A-I in Nasrat Pura. It’s a local spot where we spend most of our time around the ovens. We start the baking process very early, usually while it’s still dark outside, so the bread and biscuits are ready for the morning. The air in the street around us always smells like yeast and sugar. We have a small counter where people come in to pick up what they need. It’s nothing fancy, just some glass cases and a few shelves for the daily batches. We’ve seen kids grow up in this neighborhood and now they bring their own children in to get a treat. Sometimes the dough doesn't rise quite right because of the humidity, and we have to toss it and start all over again. That’s just how baking goes. We have a few guys in the back who handle the heavy bags of flour and sugar. It’s a lot of repetitive work, kneading and traying up hundreds of items every day. We don't have a big corporate team making decisions. It’s just us figuring out what people want to eat this week. The floor is usually covered in a thin layer of flour by noon, no matter how much we sweep. We just keep the ovens hot and the shelves stocked as best as we can. It’s a quiet life in Nasrat Pura but it keeps us busy enough.