Seated on a stool in the backroom kitchen of Malek’s Bakery, head baker Tom Quinn’s hands move with rapid precision, interlacing strands of dough to form loaf after loaf of challah.
“Should I do it blindfolded?” he asks as a reporter looks on, drawing laughter from two others prepping bread at the table.
The space is cramped. And today, there is added congestion and commotion as repairmen work to assess a problem with the oven…