The Highland Journal
A morning at the bakery counter
Before the first guest arrives, the counter is already full. A look at the hours nobody sees.
The busiest hour at The Highland is the one before the doors open. Trays come out of the oven, breads cool on the racks and the counter slowly fills.
Finished by hand
Cakes are finished one at a time. Pastries are glazed and arranged. Nothing goes on display until it looks the way it should.
By the time the first guest walks in, the work is invisible. That is exactly how it should be.
