How Immigrants Have Transformed America’s Gas Stations | Eater

"A micro bakery launched in a 200-square-foot gas station kitchen in Florida by a pastry-trained couple who had worked in two-Michelin-star restaurants in Italy. Working with a single convection oven and a small griddle (and rolling croissants by hand each morning), they produced breads and pastries—baguettes, focaccia, sourdough—and grew rapidly, going from roughly 10 to 100 customers in a matter of weeks. The low-cost, quickly scalable gas-station setup allowed them to test demand during the pandemic, and they are already considering a move to a larger standalone café." - Trisha Gopal