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PENDLETON — Every weekday at 4 a.m., before the sun rises and while the winter chill in the air still bites, Lisa Hamilton arrives at Eden’s Kitchen with one goal: bake Pendleton’s daily supply of artisanal stirato bread.

Hamilton pours herself a cup of coffee, flips on the lights and the radio and starts mixing dough and baking the bread for that day. She prepares it all by hand and with a small Hobart mixer and baked in two small home-style stovetop ovens.

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