I knew the bread estimate was wrong by six in the morning. That was when I did the first calculation and got a number I felt good about. Feeling confident about bread is usually the first sign you're about to be wrong. I wrote it down anyway. Added a small margin, same as always when guests haven't arrived yet. Then I put the loaves in.
By seven, the margin was gone.
By half past seven, I was on a second batch and writing a new number. This one got a question mark. The door had opened four times since the ritual finished. Each time, something different walked in. The rate hadn't slowed at all.
