Photo by Susan Larson
Preparing for the next morning, George Mohn measures out flour for the next day’s baked goods. He starts baking at 2 a.m., six days a week. Everything at the bakery is made from scratch.
Photo by Susan Larson
Preparing for the next morning, George Mohn measures out flour for the next day’s baked goods. He starts baking at 2 a.m., six days a week. Everything at the bakery is made from scratch.