Field notes

A bakery that opens at five

At Café Mira the first tray comes out at five, long before the street wakes. Anna keeps the dough cold overnight, so the crust cracks and the inside stays soft.

By seven the line reaches the corner. Regulars know to ask for the seeded loaf, it is gone before eight on most days.

Next week the café adds a second oven. That means rye on Sundays, and a small window for orders placed the evening before.