From Our Editors
Only a dim light skims the horizon when Gabriel Dumitrescu arrives at Our Daily Bread Bakery at 3 a.m. Even though the sun has yet to rise, he gets up this early to give himself time to bring the bakery to the right temperature, mix ingredients, knead dough, and make the best quality bread he can. By the time the bakery opens at 7 a.m., he has the counters stocked with enough baguettes, sourdough, and pastries for all of his walk-in clients and advance orders. Each loaf is prepared using the simple, Old World traditions Gabriel learned growing up in Transylvania. He also combines his European and American influences to make sandwiches with flavors from both regions including german schnitzel and philly cheesesteak, as well as pizza with a homemade tomato sauce or olive oil base with mozzarella cheese.