The Globe tells the story of those in the North End working around ovens and stoves during this week’s heat wave. Highlighted are Parziale’s Bakery, Bova’s Bakery, Modern Pastry, Quattro and Pizzeria Regina.
Fans whirred loudly. The thermometer on the kitchen wall showed 90 degrees. And as John Kluse opened the oven in Bova’s Bakery in the North End to slide out three trays of Sicilian pizza, the waft of heat felt as if it could melt paint.
“This isn’t that bad,” said Kluse, whose family runs the famed 24-hour bakery. “When we have a full load of bread and the ovens are really going, it can easily be 30 degrees hotter than it is outside.”
When that happens, the temperature in the bakery goes from “horrible,” according to his co-worker Eva Djurdjevic, to “Oh, my God.”