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."


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

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

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