“IT MAKES MY DAY WHEN THE BREAD COMES OUT OF THE OVEN AND LOOKS AND SMELLS AMAZING.”
Conner McMahan
Every morning McMahan shows up between 4 and 5 a.m., preheats the oven, starts mixing ingredients, prepping dough, and begins working on baked goods and breakfast items. From 8 a.m. to 2 p.m. the bakery is open for service, after which the chef shapes the dough and preps for the next day. Though the days are long, McMahan takes pride in his work. “I love making bread,” he shares. “The sourdough bread is something I make that brings me great joy when it comes out of the oven and has great shape, color, and size.”
After six months in business, North End Bakery has become a must-stop for many. McMahan is insistent it has been made possible by the support of his network of customers, friends, and associates. “It’s been luck and a very supportive family,” he said. FOR MORE INFORMATION, VISIT NORTHEND BAKERY.COM+
THE HOLIDAY ISSUE november 2024
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