At the conclusion of class today, our chef instructor shared anecdotes about baking over one thousand dinner rolls and hundreds of baguettes all at once in a large deck oven. Coordinating the baking process of that volume takes expert skill and planning, and plenty of experience. At the end of yesterday I thought, “Wow! We made a ton of bread!” but today we made far more (and baked some lemon pound cake, too!). Even so, our production was just a small fraction of what is accomplished daily in many bakeries. It’s exciting to think about how much skill we will gain and how far we will come during our training and careers!