The other day I was set upon by an enthusiastic Cobs Bread employee:
“You’ll love the Pane di Casa Loaf,” she cooed. “Before we popped this guy in the oven, we let his dough rest for 12 whole hours, and we missed him every minute! That’s what gives him his chewy texture. That of course, and the extra tablespoon of TLC I personally added – but that’s just between us!”
Something’s wrong here, I thought, this woman likes her job way too much, and it’s really quite unsettling.
“Now, I can see you and I have something in common,” she said with a playful wink.