A bread habit that got out of hand

Maggie Dunn started baking bread for neighbors out of her kitchen. The oven came later. She and a friend built it out back over one very long summer.

They still light it at 3am. Bread goes in first, then pastries as the oven cools, then pies. Everything is naturally leavened and made with flour milled in Vermont, in small batches. When it’s gone, it’s gone.