Those first years, we worked side by side. I’d arrive at 3:30 in the morning to proof dough, while Harry slept in. I’d knead until my knuckles swelled, scrub ovens until my fingernails bled, and smile at every customer like I hadn’t been on my feet for sixteen hours. He’d swoop in around 9 AM, apron clean, and start shaking hands, telling folks how he’d perfected his grandmother’s recipes.

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