Kneading Dough in Marseille
by Nia Conrad
Cool gray light falls through the high windows of a Marseille bakery kitchen, illuminating a chaotic but functional workspace where flour dust hangs in the air like fine mist. A baker’s hands, dusted with white powder, press dough onto a scarred wooden table, while a stack of folded linen dish towels rests near a heavy iron oven door. Steam rises from a large copper saucepan in the background, softening the sharp edges of stainless steel tool caddies and glass carafes lined up on a shelf.
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