08/14/2024
Did you know? Baking prosforas is a full day of work! From the moment the water is boiled until the last tray is taken out of the oven, 8 or so hours have passed - and that’s on a good day - not to mention waiting for them to cool enough to be sorted and stored. Even baking a small batch of only 100 or so prosforas is a 9-5 job!
Many outside factors can play into it, as well: the temperature outside, the humidity levels, what time of day one starts, and even the mood of the yeast. Fr Alexei would often say, “Yeast is disagreeable.” Yesterday at St Alexis, we started at 9AM and worked until midnight, and we baked 200+ prosforas, none of which were usable. Days like these are rare, but they do happen; they remind us to pray and not take for granted all the easy days. Glory to God for all things!
For questions concerning orders, please contact us via email or phone number:
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+1(516)761-8569
