“The basic bread product was kosher,” says Rabbi Brun-Kestler. “The problem was in the baking. The bakery produces many things and usually you can’t mix kosher and non-kosher facilities.” So under the rabbi’s supervision, Essential Baking divided its work spaces, pans, utensils, dishwashing areas and ovens into kosher and non-kosher. Then Seattle Va'ad and Essential Baking staff rolled up their sleeves and cleaned all the equipment—mixers the size of VWs, the huge hearth ovens, hundreds of bread pans—and cleaned it again, and then a third time until no scrap or taste of non-kosher ingredients remained. It took about a day and a half and a dozen people to kosher the bakery.