Chapter 2
The huge, modern, busy kitchen in the Hummingbird Bakery was the best place Ryan Hall had found in Atlanta during his first week in his new home city. Lucky thing, he supposed, since he happened to work there.
The long stainless steel prep tables were tall enough for his lanky frame, for one thing. No more stooping or straining his forty-six-year-old back when he was already concentrating on his chopping or mixing or kneading or rolling out.
When it came to mixing of the mechanical variety, two boxy gray floor mixers waited for huge capacity jobs, like the dough for what seemed like thousands of bagels every day. Those beastly machines were so strong and fast that they required protective wire shields over the bowls.
The line of fire-engine red professional tabletop mixers on
