Trimming Dough in Milan
A corner of a family-run bakery in Milan glows with the cool, blue-grey light of early morning, before the sun has fully breached the high windows. A baker in a flour-dusted apron leans over a scarred wooden counter, using a pair of heavy-duty garden shears to trim excess dough from a batch of rustic loaves. Beside him, a stack of tin tiffin containers waits to be filled, their brushed metal surfaces catching the dim ambient light.
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