My workplace gave us employees a phone call a few weeks ago. “Come back to work!”  I am now acting as both the morning baker as well as lunch and evening chef, as we are trying to save on bread. Why? We are only at 25-percent capacity using outdoor seating. Though next week we’ll move indoors but we’re still cost-conscious. This new practice  has given me more responsibilities but also the chance to experiment with  fresh levain. Our menu is paired down, less innovative, but we try to make the best with limited hands and time, precision and no waste.