THE BREAD from Virgy's Bakery
I call this, "The Bread," (capitalization intended). My mother was the first baker whom I knew to make this bread. Whereas most bakeries churned out the low-cost, flat-top, and sliced breads rampant in Nigerian, my mother (always a pioneer) went a different route to make a mark. She began baking these dome-shaped breads about forty years ago. I remember her telling her goldsmith-cum-blacksmith (who made her gold jewelry and who molded her baking containers) how she wanted the metal baking dishes to look. The Breads sold like hot cakes, practically falling off the shelf. She had many supermarket customers to whom she supplied her creations. In years, even though these dome-shaped breads became rampant, the ones from other bakeries lacked the rich aroma of my mother's creation. You could smell the nutmeg in her breads and her other secret ingredients from miles away, which brought people on foot to our supermarkets. Her other creations fared equally well: sausage