:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/48882887/shutterstock_261745823.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6015331/Eater-BreakfastWeek-Banner.0.png)
We asked some of the city’s best bakers, line cooks, and brunch chefs what keeps them going while they’re frying our eggs, baking our bagels, and proofing our croissants. (The unanimous response? Lots of coffee.) In order of arrival time at work, here's what they said:
In This Stream
Breakfast Week 2016 Q&A Collection
- Boston's Breakfast Makers Reveal What They Eat for Their Own First Meals
- Boston Bartenders Describe the Ultimate Brunch Cocktail
More From Eater Boston
Sign up for the newsletter Eater Boston
Sign up for our newsletter.
