A commute to work can take many forms. For a baker this means getting on the road while most of the city is sleeping. We join Jonathan Garber, a baker at A Baked Joint, for a glimpse at his morning routine.
Like a lot of people, Jonathan was drawn to bike commuting as practical way to get to work. Quickly it became one of the highlights of his day as a way to unwind and to freely move around on his own schedule. Jonathan played lacrosse growing up in Virigina and enjoys being active, the physicality of baking is something he really enjoys. There’s a tactile nature to the craft. It’s also a team effort, many hands are involved in the process, from mixing, to fermenting, proofing, shaping, scoring and more - all to transform raw ingredients to your plate each morning. The looming deadline of dawn is always on mind - "it's a game of Tetris with space and time" - Jonathan is always thinking a couple moves ahead, ensuring everything thing is in the right place for the next step.
A Baked Joint prides itself on being at the forefront of baking in the city. Much like the bike industry, there’s a great history of artisan techniques, that in the modern era are often overlooked in favor of cheap mass-production. At the same time there is also a resurgence behind the craftsmanship of old traditions, and people adapting these classic techniques in creative ways. Challah French Toast anyone?
As the sun slowly rises, customers begin to roll in and the bread racks start to fill up. #BikeDC Friday Coffee Club meets outside. What’s your commute like? How do bikes connect you to your passions? Let us know in the comments.
Thanks Jonathan and A Baked Joint family for the hospitality!
Join us and A Baked Joint for Bike to Work Day on Friday May 20th from 7-9am at 440 K Street NW.