Shaping Dough in Quebec City
by Grace Kemp
Soft morning light spills through the arched window of a narrow bakery in the Lower Town, illuminating a stainless steel prep table where a baker in a flour-dusted apron presses dough. The early sun catches the steam rising from a tray of fresh baguettes, against the cool blue shadows in the corner. On the counter, a few scattered ingredients include a small bowl of lemongrass and a set of spice tins, hinting at a specialty recipe. The baker’s hands move with practiced rhythm, shaping the loaves while the shopkeeper in the background organizes pastries.
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