Trimming Dough in Guadalajara
Morning light spills through the open front of a bustling Guadalajara bakery, illuminating a chaotic work surface where a baker’s hands, dusted with flour, maneuver a pair of heavy sewing scissors to trim excess dough from a large serving platter. The scene is dense with activity: stacks of speckled stoneware glaze plates wait nearby, some holding warm pan dulce, while glass tumblers filled with fresh orange juice sit precariously close to a wet bottle of syrup. In the background, the soft green fronds of a potted fern sway slightly from the draft of the door, against the rough, weathered wicker fibers of a basket holding bread.
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