It was almost time. Every day, Sorin got up well before the sun did to travel from his home to his mother's shop in Sighisoara. He prepped the bread dough in the morning before placing it in the oven to bake. Not long after he opened, he knew the neighborhoods bunicas would be coming through the door to grab a fresh loaf for breakfast.
Sorin set up the day's menu. He had a goat cheese and asparagus quiche special that morning for breakfast with fresh goat cheese from one of the farmers that supplied the milk Minciunele used in their recipes.
With the quiches and other baked goods lined up in their cases, Sorin opened the door to the bakery and placed his menu board outside.
It was time.