Every morning at 5am, the oven at Black Seed Bagels is already on. When I arrived on a Friday morning at 5:30am, Dianna Daoheung was already tending to the oven, setting things up, sweeping, getting the place ready to open at 7am. Most of the crew rolled in around 6am. Waking up at 4am that morning, I was thinking to myself.....WHY?! Why did I decide to wake up this early in the morning to go photograph at a bagel shop? But I really wanted to see what actually happens before the shop opens at 7am. I wanted to experience, even though it was just that one day. And I wanted for you to see as well. Bagels and croissants and pastas and pulled pork sandwiches don't magically appear. There are hours and hours of work that go into making it. Bakers are up at 3 in the morning to get that delicious bagel ready for you at 7am. Working on this project really made me appreciate the work that goes into running restaurants and the people that are running the restaurants.