Part 3/11:
Every morning begins early—around 3 a.m.—with meticulous preparation. The baker pre-measures ingredients the night before, then begins baking at around 4 a.m., handling everything solo due to modest equipment. The process involves shaping the dough into signature teer drob shapes, adding pieces of butter, and carefully managing baking times to achieve a golden crust while maintaining a soft interior. Due to the small mixer and oven, operations are labor-intensive but driven by passion, with plans to upgrade to larger equipment as the business grows.