A Day in the Life of a Head Baker
It’s 1:15am and your alarm goes off. No, you’re not about to drive to the airport to catch your plane to Bucharest; you’re baker Jonathan Eng, and your work day has just begun. You hit snooze for 15 minutes and then you’re out the door. “Especially on weekends, I’ll be leaving as my neighbors are coming home,” Eng told us. “They usually give me very strange looks.”
As head baker at Superba Food & Bread, Eng is in charge of all the bread served and sold at the warehouse-y Los Angeles space from its 7:00am to 10:00pm open hours. That means he’s halfway through the job when you’re pushing down the lid of your French press.
“I love what I do,” he says. “You’ve got to, if you have the schedule I have.” Here is that schedule, in detail.
Photo credit: All, Jakob Layman