Bread Talk

The morning at Malad West starts way before most people are even awake. At Dinnur Main Road 17, the ovens are usually going by 4 AM. You can smell the yeast and the sugar from the sidewalk. We spend most of the morning traying up buns and making sure the loaves aren't burnt. It’s a lot of manual work, lifting heavy bags of flour and cleaning the mixers. By the time the commuters start hitting Dinnur Main Road, we’ve got the shelves mostly full. Malad West is a fast-moving area, so people are usually in a rush to grab something and get to the station. We see the same school kids every morning and the same office workers. We don't have a big team, just a few of us who know the routine. Sometimes the oven acts up or a delivery of butter shows up late, and we just have to figure it out. It’s not a corporate office, it’s a bakery floor where things get messy and dusty with flour. We try to keep the displays looking okay, but the main thing is just getting the bread baked. We’ve been at number 17 for a good while and the neighbors know us. We just keep our heads down and work. There’s always another batch of dough waiting to be shaped. It’s just a simple neighborhood shop doing what it does every single day.