You are going to read an article about a woman who became a baker. For questions 31–36, choose the answer (A, B, C or D) which you think fits best according to the text.
For fifteen years I worked in marketing for a large pharmaceutical company. I was good at my job, well paid, and on a clear path to senior management. From the outside, my career looked enviable. From the inside, I had been quietly miserable for at least five years before I finally admitted it to myself.
The trouble was that I genuinely could not say what was wrong. I had no problem with my colleagues, who were thoughtful and intelligent people. The work itself was challenging in a way that I had once found stimulating. The pay was excellent. And yet every Sunday evening, a heavy feeling would settle in my chest, and every Monday morning I would have to push myself out of bed. I told friends I was just going through a phase. I told myself the same thing.
The change began, oddly, in my kitchen. I had taken up bread-making during a period of illness when I was working from home for several weeks. Initially, it was just something to fill the time — a way of staying sane while I recovered. But I quickly became fascinated by the process. The way the dough changed under my hands. The way time and temperature transformed flour and water into something completely different. The way you could repeat the same recipe and get slightly different results each time. After two months, I was baking nearly every weekend. After six months, I was experimenting with different flours, different fermentation times, different shapes.
When I returned to the office, I assumed the bread-making would fade into the background. Instead, the opposite happened. I began to feel that the bread was the real part of my week, and that everything else was the interruption. I would think about my next bake during meetings. I would read about milling techniques on my lunch break. Eventually, after about a year of this, I admitted to my husband that I was thinking about leaving my job to bake professionally. He looked at me steadily and said, 'I have been wondering when you would say that.'
Leaving was not as straightforward as I make it sound. The financial implications were serious. We had a mortgage and a child in private school. I spent six months planning, taking on small bread orders for friends and neighbours, trying to understand whether what I loved as a hobby could survive being a job. Many people warned me that turning a passion into work tends to kill the passion. I was lucky: in my case, it did not. The constraints of professional baking — the early starts, the relentless schedule, the physical demands — turned out to be precisely what I had been missing in my old life.
Three years on, I have a small bakery in our local town. I am exhausted most days. I earn far less than I used to. I have never been happier.