Who he is:
Baker at Boulevard Bakery.
How long he’s done it:
Almost a year.
Early bird:
Norlin’s workday begins at 2 a.m. You know — when some of us are leaving the bar. Before the shop opens at 5 a.m., he prepares a slew of fresh doughnuts, puff pastries, cookies and decadent desserts.
“When you see the buses start running outside, you know it’s about time to open,” he said.
Switching gears:
When Norlin was laid off from his job at a screen-printing plant, he decided to turn a baking hobby into a career.
“They really took me under their wing,” he said of owners Mary Clark and Loretta Peeler. “I feel really fortunate to be hired here.”
Dressed down:
“You gotta wear shorts year-round pretty much,” said Norlin, who was sporting them on an unarguably frigid day. “It gets way too hot back there.”
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