The baker’s skill in managing fermentation, not the type of oven used, is what makes good bread.

My bread and croissants wouldn't win a prize! I'm not an expert in yeast cookery.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

You can't just leave out one part; the bread won't rise if the yeast isn't there.

I like the wild characters. I like the idea of being a character actor without being a character actor.

Enthusiasm is the yeast that raises the dough.