Some things in life follow a precise recipe, unchanging from day-to-day. And then there’s bread. We’re not talking about the shelf-upon-shelf of pre-sliced stuff that lasts for a frankly mystifying amount of time. We’re talking about real bread. Made with flour, water and craft. We’ve been speaking to head baker, Adam Cross, about intuitive baking, early mornings and some happy-making additions to The Bakery’s shelves.