Every morning, Mark England is at his station by 5:30 a.m. His shift starts at 6 a.m., but he likes to get here early to set up. “Stay ready,” he says—that’s his motto for work and life, what he tells his children, and what he tells me when I stop by Greyston Bakery to interview him.
By 6 a.m., he’s ready for a 12-hour day of mixing 700-pound vats of brownie batter, which will be baked into 35,000 pounds of fudgy goodness by the end of the day, then shipped off to be folded into pints of Ben & Jerry’s Half-Baked and Chocolate Fudge Brownie ice creams.
