Unsung Heroes: Behind the Scenes Neopians Part 2

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     From the moment I wander from Neopia Central to the Bazaar, I am immediately struck with a world of heavenly smells wafting through the air. Freshly baked bread, fruit pies, cookies dripping with icing, all blending together to create one irresistible scent drawing Neopians from near and far into The Bakery. On a first visit to the Bazaar, one might scoff at the simple name of this Neopian institution. Was The Bakery’s founder consumed with ego? Or simply uncreative? On the contrary, dear reader. The simplistic name belies the pure genius waiting just inside the doors. I speak, of course, of The Breadmaster himself. A blue Kacheek with a dashing smile, slim moustache and a tuft of blonde hair peeking out from below his chef’s hat, the Breadmaster has owned and operated the Bakery for much of my living memory. He is as much an institution in Neopia Central as the Rainbow Pool or the Money Tree itself! With his energetic and engaging personality, his unique accent, and his intimate knowledge of all things bakery, he’s made a name for himself all around Neopia. And today, I’m lucky enough to interview him for my series “Unsung Heroes: Stories of Behind-the-Scenes Neopians.” The Breadmaster may not be as “behind the scenes” as some of my other interviewees, but trust me when I say you won’t want to skip this exclusive interview!

     Thebanditrocks: Hello, Mr. Breadmaster! I’m here for our interview!

     The Breadmaster: Ah! Buongiorno, welcome! Please, call me Massimo. It is so nice to meet you. Let me hang up my apron and hat, and I will be right with you!

     TBR: Of course, take your time, I love browsing the display cases anyway!

     Massimo, The Breadmaster: Ah, someone who can appreciate the beauty of bread. I like you already, signora! Here, I’ve made us a cup of tea and some biscotti to enjoy, why don’t we sit in the corner over here?

     TBR: This is fabulous, thank you. Not only for taking the time to speak with me, but also for these lovely treats! I don’t want to take up too much of your time – I know you’re busy constantly restocking the shelves. So let’s jump right in! Can you tell me a bit about you, your history, how this store came to be?

     MTB: Well, it’s been so long now that I hardly remember anymore! I am a third-generation baker. My nonna baked fresh bread every day for our family, as did my mamma. When I was a child, my passion was not just for fresh bread but for every baked treat I could dream up. I was chased out of my mother’s kitchen many times as a child after I’d made a huge mess! When I reached adulthood, I took my passion to the National Neopian, and they took a chance on me and gave me the funds to build and open The Bakery. I opened the doors in Y1, and we’ve been going strong ever since!

     TBR: That’s a wonderful story, what does your family think of what you’ve made for yourself here in the Bazaar?

     MTB: Mamma is very proud, and insists that she never once kicked me out of her kitchen. “I would never interrupt genius,” she says now! All she thought she was interrupting back then was an explosion of flour and sugar! My nonna, though, still asserts that her bread is better than mine. But I cannot convince her to give up her recipe to me! Maybe you could interview her next, she might like you better!

     TBR: Oh, I doubt that! Your family sounds wonderful, and fun! So, let’s shift gears a bit and talk about The Bakery and day-to-day operations. What does “a day in the life of The Breadmaster” look like?

     MTB: Oh, it’s a very long day. I arrive at 4AM each morning, along with my sous chef and several other bakers. We begin with bread dough that was mixed the night before – you know, it takes the longest time to rise – and shape it into loaves, buns, or whatever we fancy that day. Once the bread is shaped and in the oven, we start work on the pastries. Some, as I’m sure you’re aware, are quite complex and take a lot of skill and time to execute. The Haiku Dessert and the Babaa Cake are two particularly challenging recipes, though they’re fast sellers and we can’t seem to keep them in stock! Finally, just before opening our doors, we prep quicker items such as cookies, biscuits, scones and cupcakes. Still more items are made to order, such as crepes, pancakes, waffles and sandwiches. Because demand stays constant throughout the day, we are constantly attending the oven, and often don’t close for the evening until around 9 or 10 PM. After closing, all the days’ leftover goods are donated to the Money Tree, so there is no waste, either.

     TBR: Unbelievable. How are you able to keep up? Do you sleep!?

     MTB: Ah, this is why we have Espresso, signora! I also have a large team of dedicated staff that rotate through shifts so no one works too long at one time. I’m always here by 4AM, though I rarely stay past 5 in the afternoon. I trust my staff and the business has run smoothly like this for many years.

     TBR: That’s very admirable. How have you been able to grow and keep up with demand so well over the past 20-plus years?

     MTB: Now, this really is a secret! Many of our famous pastries, cakes, and breads use the same basic recipe that we can prepare in large batches, then simply add unique flavourings or decorations to for their signature taste! Deluxe Strawberry Usul Cake, Blackberry Gateau, Lemon Moehog Cupcake…all the same cake batter! The same is true of our famous waffles and crepes!

     TBR: I never would have imagined! How smart! How about the breads which you’ve become so famous for?

     MTB: Breads are a bit different. Many basic loaves can be made using the same recipe, but when adding flavourings or fillings to bread, you can quickly change the moisture content of the dough and then the original recipe will no longer work. So many of our speciality loaves have unique recipes that have been designed and tested by me over the years, perfected with 20 years of practice and patience.

     TBR: That’s absolutely fascinating. I had no idea bread could be so….

     MTB: Temperamental? Ha! Yes, she is a fickle creature. The best part about bread, though, signora, is that no matter what mistakes you make, even if it doesn’t look very pretty, I can guarantee that it will almost always still taste just as good! Of course, our bakery has high standards of presentation as well as quality though, so we can’t afford to make those mistakes! Which is why I’ve spent so long working on my craft!

     TBR: Of course, of course! So then, I guess the question of the hour is, what is your favourite item to make? Or perhaps your favourite to enjoy?

     MTB: This is like asking me which of my children is my favourite! They are all so special to me! But, if I had to choose, I would say the classic Sourdough Baguette is my favourite to make. Our process is long and requires a lot of effort – the sourdough sits for nearly two days before it is baked, to develop that signature tangy flavour. We also must feed our sourdough starter – her name is Gertrude, though the staff affectionately calls her Gertie – roughly 50 pounds of flour a day to provide the amount of dough we need to keep up with demand. Gertie has been with me since the store opened, and she is one of my most cherished possessions. (Author’s Note: A sourdough starter is a yeast culture kept “alive” by bakers by feeding with flour and water on a regular basis. The age of a starter is often a status symbol among bakers, and because starters are with their owners for so long, many are given nicknames by their bakers. Mine, for instance, is named Clarence, and he’s almost 4 years old now!) Now, as for my favourite item on the shelves…that’s very difficult, my dear. Very difficult indeed. My sweet tooth often gets the better of me, I’m afraid to say. I’d have to say it’s our petit fours, specifically the Cherry Petit Fours! They are the perfect bite-sized, delicate combination of light and airy sponge cake, tart cherry preserves, and sweet white chocolate glaze. Plus, they’re perfect with afternoon tea, which as you can see happens to be my favourite pastime!

     TBR: Ah, that makes total sense. Sort of a compilation of many skills, all put into one bite-sized package! I confess, I also love petit fours! I can’t resist them when I see them in a shop window!

     MTB: You have good taste, signora! Now, I’m sorry to say that the afternoon rush is drawing near and I must return to my oven. But please, may I pack you some baguettes and petit fours to go? My treat, signora!

     TBR: Oh, I couldn’t possibly accept! You’ve been so kind to give up the last hour for this interview, please allow me to pay!

     MTB: Nonsense! Besides, I have a small favour to ask of you, so you may consider these payment!

     TBR: A favour?

     MTB: Yes, my friend Koa over on Mystery Island asked me for a bread delivery, but I’ve been unable to make the trip. Do you think you could go in my stead? I will call ahead and let him know that you are coming. In fact, he is the head of Maintenance for the Trading Post, and I personally think he would make a great candidate for another of your interviews. So, are you up to the task? And willing to accept payment in bread and petit fours?

     TBR: Actually, that sounds wonderful. Thank you so much, and thank you for the introduction to Koa, as well! I’ll see you soon, Breadmaster!

     MTB: Massimo to you now, Signora! Ciao, a dopo!