Ever wondered how your daily bread gets to your table?
I doubt it first saw light from some huge air-conditioned factory equipped with rows of perpetually humming conveyors and flailing robotic arms moving the emerging bread from one process to another. Until they are packaged and delivered to your favorite retailer.
Most likely, it originated from some small and cramped “sweat-shop” in many locales in the city and outlying towns, manned by a team of serious and sweaty workers. Literally, a sweat-shop because baking bread and cookies requires a lot of heat from preparation, to actual baking, and ultimately to retailing. Everybody wants his bread hot, if not warm when consuming it.
So workplaces are kept at least above normal temperature, most especially during the preparation – for the yeast to grow and expand the dough.
So your bread probably comes from a workplace quite similar to this. Pans and pans of bread manhandled by sweaty bakers and toasted by cagey horneros.
So in quiet recognition for those who labored with sweaty faces and furrowed brows to provide you with your daily bread, sweat a bit when taking a bite off your favorite pan de sal or pancho. Or belguim, or elorde.
…and pray to deliver you from having to eat day-old bread.