MEDFORD — Buck Rollins never gets sick of pie. Not at the beginning of an overnight bakery shift, facing 12 or more hours of pressing dough or piling fruit into pans. Not six hours later, when he finds his groove and pie-making takes on a Zen-like rhythm. Not even at the end of the night, when up to 2,500 pies have passed through his hands.
“You gotta have the right amount of caffeine, you gotta have the right amount of sleep, you gotta have the right amount of food,” said Rollins, imparting his recipe for round-the-clock baking. “It’s exciting.”