Follow

Quaint! It's the year 2250 but this bakery still makes its bread in a traditional factory dating back to 2020.

"We believe in tradition," says the owner.

Dollops of dough travel through a maze of conveyor belts, gradually turning into bread loaves as they are sent into a series of traditional gas-powered 500-capacity ovens and glazers.

"We have a lot of respect for our ancestors who put hard work into monitoring the equipment and QCing each loaf."

Inspiring

· · Web · 2 · 5 · 18

@alexlaw is it true that future traditional bakeries will only employ boys in unreasonably short skirts?

@alexlaw
not to forget the traditional addition of carefully engineered industrial enzyme-based dough improvers

Sign in to participate in the conversation
Mastodon

Server run by the main developers of the project 🐘 It is not focused on any particular niche interest - everyone is welcome as long as you follow our code of conduct!