麻豆社

Running a bakery is hard work - you鈥檙e up all night mixing, kneading, proving and baking, and then when the sun rises you need to actually sell your bread and run the business.

It鈥檚 physically demanding too - repetitive strain injuries to hands are not uncommon.

So who鈥檇 be willing to put themselves through it? Emily Thomas meets three artisan bakers from different continents to find out what drives them, and why they think most of us have been eating bread all wrong: Islam Sabry, who runs Cairo's Baker, in Egypt; Lee Utsumi, of Lee's Bread, just outside Tokyo, Japan; and Seth Gabrielse, co-owner of Automne Boulangerie in Montreal, Canada.

Plus, what happens to your waistline when you're surrounded by freshly baked bread and pastries all day?

(Picture: Islam Sabry, Seth Gabrielse and Lee Utsumi. Credit: Cairo's Baker, Automne Boulangerie, Lee's Bread, and 麻豆社).