Arranging Bread in Marseille
by Diane Hill
Sunlight slants through the open shutter of a narrow Rue Paradis bakery, illuminating a counter piled with rough-crusted baguettes and a stack of wax paper. A baker’s hand, dusted with flour, places a woven wicker basket next to a chipped ceramic crock holding wooden spatulas. Behind the glass display, rows of golden pastries catch the harsh afternoon glare, while a small, colorful glass bottle of orange blossom water sits precariously near the register. The counter bears the scars of daily use, with faint water rings and flour smudges on the worn marble surface.
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