Man, what a day! I’m tellin’ ya, being a baker in Ingenio (PR) is like riding a rollercoaster with no seatbelt. So, I wake up at the crack of dawn, right? Like, 3 AM kinda early. I’m bleary-eyed, but the smell of fresh bread is my coffee. I’m all pumped to whip up some pan de yuca and pastelillos.
First thing, I hit Calle San Antonio. The sun’s barely peeking, and I’m dodging potholes like they’re landmines. Seriously, Ingenio’s streets are like a game of “who can break their ankle first.” I’m thinking, “Why can’t they fix these roads?” But whatever, I’m on a mission.
I get to the bakery, and it’s like a scene from a horror movie. Flour everywhere! I mean, I love my job, but come on! I’m not a ghost, I don’t need to be floating in flour clouds. I start mixing dough, and my mind’s racing. I’m thinking about the fiesta this weekend. Gonna be lit! Everyone’s gonna be out on Calle 65, dancing, eating, and just vibing.
Then, bam! My phone buzzes. It’s my buddy Carlos. He’s like, “Yo, you gotta try this new café on Calle 60.” I’m like, “Dude, I’m a baker, not a coffee critic!” But curiosity gets the best of me. I’m like, “Fine, I’ll check it out after work.”
So, I’m kneading this dough, and I’m sweating bullets. It’s hot in there! I’m thinking, “Why do I do this?” But then, I remember the faces of my regulars. They come in, and their eyes light up when they see the fresh bread. That’s why I do it.
Around noon, I’m finally done. I pack up some goodies and head out. I’m walking down Calle 65, and it’s packed! People are laughing, kids are running around, and I’m just soaking it all in. Then, I see this old lady, Doña Rosa. She’s like 90 and still sharp as a tack. She’s got this huge smile, and she’s holding a bag of my bread. She says, “Mijo, your bread is the best!” I swear, my heart just melted.
But then, outta nowhere, this kid runs into me. I drop my bread! I’m like, “Nooooo!” It’s like slow motion. I’m ready to cry. But the kid’s all, “Sorry, mister!” and runs off. I’m standing there, bread on the ground, and I’m like, “Great, just great.”
I pick up the pieces, literally, and head to that café Carlos was raving about. It’s on Calle 60, and let me tell ya, it’s cute! I order a coffee, and the barista is super chill. We start chatting, and I’m like, “You know, I bake bread.” She’s like, “No way! You should bring some here!” I’m thinking, “Maybe I should start a bread revolution!”
After a while, I head back to the bakery. I’m feeling good, but then I see the line. It’s out the door! I’m like, “What the heck? Did I bake gold or something?” Turns out, everyone heard about my new pastelillos. I’m flattered, but also panicking.
I’m rushing, mixing, rolling, and baking like a madman. I’m sweating again, but it’s all good. I’m in the zone. The smell of fresh bread fills the air, and I’m just vibing.
Finally, the day winds down. I’m exhausted but happy. I close up shop and head home, thinking about all the craziness. Ingenio is wild, man. It’s got its ups and downs, but it’s home. I wouldn’t trade it for anything.
So, yeah, that was my day. Just another crazy, emotional, flour-filled adventure in Ingenio. Can’t wait to do it all again tomorrow!