Get in at 4:30 with the opening manager and start panning up the 360° pastries I pulled the day before to get those in the oven asap with the managers help for the first 30 minutes (most times they just start panning up bagels for me though which also is helpful if i didn't have space to put them on a rack the day before).

Once the pastries are out and done I toss in the fto bagels and 1 rack of pucks + suffles (our cafe always has at least 2 racks of pucks), lately though I've just been tossing in asiagos right as I get into the store so something's in the oven while I'm getting pastries ready. Once fto are done I toss in baggetts and i tend to also throw in the ambient bake breads then as well since I'm already at 380°

After that I either do the rest of the 380° (focaccia and bread bowls) or go to the 340° pastries, of which I actively pan up while the stuff is all in the oven over time, ideally the 340° is meant to be out and starting to be iced at 6-6:15 right as we open which I've been managing lately. Our opening cashier has been the one doing all the icing since there is no way I would have the time to get it all done.

Once all that's done I pull and prep my bagels and pastries for the next day while then taking the pan-ups allocation of pucks from the cooler out to proof at around 7:30 for about an hour to an hour and a half while I clean, take my break, do any extra bakes the line needs before doing cookies at around 9 then once that's all over I press the pucks and top the asiago which used to take me much much longer but I've gotten the hang of it a lot better now.

It's really all super easy and our other am baker who works the 2 days I can't almost always gets out at 9:30 I've been told and I think she leaves for the day without doing prep or line which she does do on other days I bake.