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  • BAFERY

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    Victor Mayorga Tapiero
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    I"M IN MY BAKERY USE BONNET AND APRON GENERALLY USE WATER DOUGH EGGS MUCH CONCENTRATION MADE OVER 200 LOAVES A DAY HAVE MANY RCETAS HIRE HAS GOOD BAKERY MUCH FOOD DISTRIBUTION DAILY FRESH BREAD DELIVERY MISS THEIR NEIGHDORS THEY BUY A LOT OF BREAD MAKE IT A

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    I"M IN MY BAKERY USE BONNET AND APRON GENERALLY USE WATER DOUGH EGGS MUCH CONCENTRATION MADE OVER 200 LOAVES A DAY HAVE MANY RCETAS HIRE HAS GOOD BAKERY MUCH FOOD DISTRIBUTION DAILY FRESH BREAD DELIVERY MISS THEIR NEIGHDORS THEY BUY A LOT OF BREAD MAKE IT A

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    Attribution Non-Commercial (BY-NC)
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    0 views2 pages

    BAFERY

    Uploaded by

    Victor Mayorga Tapiero
    I"M IN MY BAKERY USE BONNET AND APRON GENERALLY USE WATER DOUGH EGGS MUCH CONCENTRATION MADE OVER 200 LOAVES A DAY HAVE MANY RCETAS HIRE HAS GOOD BAKERY MUCH FOOD DISTRIBUTION DAILY FRESH BREAD DELIVERY MISS THEIR NEIGHDORS THEY BUY A LOT OF BREAD MAKE IT A

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    BAFERY

    IM IN MY BAKERY GENERALLY USE BONNET AND APRON GENERALLY USE WATER DOUGH EGGS MUCH CONCENTRATION MADE OVER 200 LOAVES A DAY HAVE MANY RCETAS HIRE HAS GOOD BAKERY MUCH FOOD DISTRIBUTE DAILY FRESH BREAD DELIVERY MISS THEIR NEIGHDORS THEY BUY A LOT OF BREAD MAKE IT A VERY RICH BREAD

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