Peek through the windows of Sun Street Breads any time between two in the morning and two in the afternoon and there's a good chance you'll catch the kerchief-covered proprietress, Solveig Tofte, measuring flour by the bus tub and dumping it into a mixer nearly as big as a Jacuzzi. All through the night and into the early hours, Tofte works her way through a methodical routine. There is dough to be portioned with a plastic scraper, weighed on a digital scale, and shaped. There are scones to be brushed with egg wash and kolache to be filled with poppy seed cream. By the time the shop opens at 6:30 a.m., the last of the cinnamon rolls are just being tossed in sugar, a flock of chickens... More >>>