Preparing Pastries in Marseille
Cool morning light falls through the slatted shutters of a Marseille boulangerie, casting long, sharp geometric shadows across a worn wooden counter. A baker’s hands, dusted with flour, slide a tray of golden pain au chocolat onto a rack, the steam rising in thin, translucent wisps. On the counter, a wicker basket holds a few remaining baguettes, their crusts gleaming with a faint sheen of oil. Nearby, a shallow reflection on brushed steel from a coffee machine catches the ambient blue light of the early hour.
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