Rahn Keucher’s job calls for him to be on his feet 70 to 75 hours a week, in the middle of the night, in close proximity to hot ovens, in a non-air-conditioned building. He goes to work at 8:30 p.m., and sometimes doesn’t get back to his home in Enon until 10 a.m. — 13½ hours later.
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Behind the scenes with local baker
Watch a video of Ron Keucher, owner of Rahn’s Artisan Breads in Dayton, describing the art of bread-making.