Usman has been baking professionally for 14 years, the last six of them at Amsaz Sweets. His day starts before dawn, mixing the first batch of doughs that need a long, cold fermentation.
By 6 AM, the bakery smells of butter and cardamom. The first trays of fresh bread come out. By 8 AM, the shop opens and the first customers are already waiting at the door.
"The best part," Usman says, "is when a customer tastes something and their eyes light up. That reaction — that's why I do this."
