Actually, mostly it's late nights. That's due to the nature of the bread that we bake.
We're split into three shifts. The guy who weighs out all of the mixes is first and does his job to end sometime around early afternoon. Then there's the mixers and shapers who get the bread ready to bake who work afternoon into evening. Finally there's the shapers and bakers who finish off the remaining work from late evening through the night. Bread starts coming out of the oven at around midnight but, unlike supermarket bread, it has a longer shop shelf life.
There is a bit of early morning work based around things like pastries but that gets done by the early shift from the shop so they start around 6am at the earliest. The shop opens at around 8.30.
I find it very peaceful work and the satisfaction of creating something that people take home and enjoy is very fulfilling. In the mornings I go past the shop front and see people picking up stuff I've worked on the night before and it's a really nice warm feeling. If the missus is genuinely interested, it may be work seeing if a local bakery has the capacity for her to do a couple of trial training shifts and see what the work looks like. Usually having an extra set of hands helping out counters the amount of time spent showing someone the new processes.
The hours are a bit awkward though. We've no children so suddenly not being around a couple of evenings a week isn't a burden. But it is taking some adjusting to. Luckily Mrs TSK is very understanding and supportive. The aim, at the moment, is for me to work two evenings and two night shifts a week. Once things have settled down I'm sure they'll get a bit easier on that front.