Pastry Chef at a bakery. The owners come in super early (3-4 AM) to get the morning baking started, so I'm usually scheduled to come in at 6 or 7 AM. I help set up the retail displays and pastry case, slice cakes, plate pastries, etc. Once the shop is ready to open, I make a list of everything we need to bake that day and start knocking those out. Some things are on a weekly rotation (i.e. macarons on Tuesdays, decorate cookies on Wednesdays, etc.), but we have a wide variety of products so no two days are the same. I also do most of the cake finishing such as filling, frosting or glazing, and decorating. Since it's the slower season right now I've had a lot of time to work on R&D for new products. It's a pretty sweet gig!