6:11 a.m. at Star Provisions
Dorothy Copenhaver walks into the underground kitchen at Star Provisions every morning at 4 a.m. to prepare bread for Anne Quatrano and Clifford Harrison’s numerous restaurants. With the help of two assistants, Copenhaver is responsible for 420 or so baguettes, sourdough loaves, sandwich rolls, pastries, and biscuits sold upstairs at the bakery at Star Provisions and Bacchanalia, as well as at Little Bacch and Floataway Café. “It actually gets increasingly crazy as the week goes on. The closer we get to the weekend, the more we have to make in order to prepare for the Freedom Farmers Market on Saturday and just the weekend rush in general,” says Copenhaver.