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6 min
Meet Ada, who starts her day at 3am
Our head baker on cold mornings, warm ovens and why she still eats a croissant every single day.
Ada has run our kitchen since 2016. Her alarm goes off at 2:40, and the first ovens are hot by 3:30.
The quiet hours
“The best part of the day is before anyone else arrives,” she says. “It’s just me, the radio and three hundred croissants waiting to be shaped.”
One croissant a day
She tastes one from every batch. Not for fun, she insists, but for quality control. Nobody believes her.
Written in the Brioche kitchen, probably with flour on the keyboard.
