"We like to push this space to its limits," Caygill says. Given the scale of production happening in this little room, however, it seems that the limit does not exist. "
"By 6:10 a.m. the room is an absolute olfactory buffet. The air, saturated with the aromas of savory herbs and mushrooms, crispy cheddar and sweet, doughy cinnamon, feels akin to putting on warm socks straight from the dryer."
"It doesn't get old, eating the stuff in here," Perley says.
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