In the bakery of the Beumer & Lutum bakery it’s scorching and stuffy, there may be the allure of an industrial kitchen. Dozens of complete grain, rye and blended breads are piled up on the cabinets of the corporate in Berlin-Neukölln. Pabi Jaiteh hut between giant ovens and get a load of rye bread from the oven with two thick baking gloves. It is shortly earlier than 1 p.m., immediately he has day class. With skilled handles, the 24-year-old knocks the bread from the baking tins and types them into cabinets in order that they will settle down. A month in the past, Jaiteh as one in all eight trainees ended his coaching as a journeyman. Before that, he wished to be a painter and painter, he says, he even did an internship there. “But that was not for me.”