Bakery air is that steaming hot front of thick, buttery fumes waiting for you just inside the door of a bakery. And girl, I’m just going to tell you straight up. That is some fine air.
Bakery air immediately fills you up with the sickly sweet smell of cooking cupcakes, crisping croissants, and the distinct aroma of globby breakfast paste turning into a delicious tray of hot oatmeal cookies.
It’s a powerful and intoxicating smell that rivals some of the best smells out there: late night summer barbecue, new car smell, gasoline, fresh baby, or even, dare I say it, campfire in the woods. Yes, I went there.
Now, is it just me, or do you ever feel sorry for the people working in the bakery? You know, because they might just get used to the smell and stop enjoying those hot bakery whiffs all the time? I really hope it’s not like that. I really hope working in a bakery never turns into a regular job full of early mornings, oven-scorched eyebrows, varicose veins, and floury underwear. No, bakery air is just too good for that. It can’t become another day at the office, it just can’t. So let’s just make sure we all enjoy it.
Catch some of those sugary vapors next time you’re running past a Cinnabon at the train station. Suck back a noseful of hot fumes next time you walk by an open bakery door on Saturday morning. And just make sure that when you stop to smell the roses, you stop to smell the croissants and date squares, too.
AWESOME!
