PHOTOS: Behind the Scenes at Four & Twenty Blackbirds

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9:15 p.m.
The refrigerator doubles as storage for pie crusts, a to-do list for bakers. And even if you’re not a baker, you’re constantly busy (as shown by the list “Barista Downtime Activites”).

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9:19 p.m.
The girls take a break to eat some dinner.

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9:50 p.m.
Then it’s back to work on the fourth batch of caramel apple pies.

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10:15 p.m.
Jason Romero begins cleaning the kitchen (he’s been washing dishes all night)

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10:20 p.m.
Meanwhile, extra caramel apple pies are set aside in the fridge, to be baked the next day.

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10:22 — 10:41 p.m.
The last several batches of pies are assembled, before going into the oven.

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10:44 — 11:15 p.m.
Thomasin packages the next day’s pre-orders in boxes and labels, and edits the chalkboard menus for the next day.

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10:54 p.m.
Meanwhile, Rica goes over the inventory and records instructions for the next day’s crew: What to bake when, etc.

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11:33 p.m.
The last batch of pies comes out of the oven and gets set to cool. The girls can finally go home, after 9 hours of constant baking.

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Jessica Chou

Jessica is a multimedia journalist living in New York City, covering lifestyle and culture.

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