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Morning trip to the bagel shop kitchen:

	Baker's day begins at 6 AM. By the time this reporter came in, the white round bagels were already on the conveyor
	Bagels are ready to be baked. One by one, they roll onto the sheet
	Sheets of bagels are arranged into towers, towers into racks, not unlike server racks in the computer hosting farm
	Bagel chips, can stay fresh for a long time
	And more chips, how can you resist?
	Finally, the first batch of bagels, the arome, the punch!
	More bagels, it seems that one could eat the whole tray. These are "plain", but to me they are the most exquisite.
	I keep looking at the bagels from every angle.
	Garlic bagels, they looks different, smell different, and taste different. After plain, a garlic one! After garlic, a plain one!
	That is, I think, pumperlinkel. As my grandfather used to say, "good for a change."
	More plain bagels at close range.
	Getting even closer...
	One final look, must control oneself!
	Challas. White Bread.
	Bagel chips are always good, for change...
	Fresh bread can only be beaten by cupcakes with coffee - which can be found on the counter next to the window
	White challahs feel good in plastic bags.
	Muffins to finish the meal.
	Let us look again, how are the bagels made. They have a precise weight, as it seems.
	From the conveyer they jump onto the tray.
	On the tray, ready for what the fate has in store for them.
	Bagels are white. Is it fear? They are going to be boiled first.
	Bagels are unique in that they are boiled, then baked again.
	Bakers must have iron hand.
	The place is easy to find, day or night.
	Of course, coffee any time!