““I pass the bakery on the corner, the smells hitting me before I reach the shop itself. They are thick and sweet. Cars are double-parked down our street, locals dashing from the passenger doors to pick up their breakfast. A long queue snakes from the entrance. Inside there are piles of pork buns, slices of dark honey cake, rolls topped with pork floss, bread with ham laid on top and stuck fast with melted cheese. It is a different smell from bakeries back home. I tried a loaf of bread once, but the slices are thin and sugary.””
