Bakers eat the bread of sorrows

Not too long ago, the small-time bakery was a convenient communal meeting point of sorts, children darting in and out of the doors on errands, adults queuing up early for the freshest loaves and confectionary items, as the syrupy aroma of baked goods filled the air and wafting out to entice other customers on the streets.

Villages around the country took pride in their bakers, who employed their young school-leavers, and even in major urban areas, discerning consumers knew exactly what time the freshest bread would be on the shelf every morning and evening.