Preparing Dough in Mexico City
A baker in a crisp white uniform leans over a stainless steel prep table in a bustling Mexico City panadería, his hands dusted with flour as he shapes dough. Behind him, shelves groan under the weight of bolillos and conchas, while the warm glow of overhead filament bulbs reflects off the glass pitcher of agua fresca on the counter. A Basset Fauve de Bretagne sits patiently beneath the table, eyes fixed on a stray crumb, its brindle coat against the tiled floor. Scattered flower petals from a nearby vase rest near saucers and tea towels, adding a splash of pink to the busy, candid scene.
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