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It’s 10 a.m. and Larry Faldyn, owner of Lukas Bakery in La Grange, is at the tail end of a ten-hour shift.“Good morning, good evening, I’ve been here all night,” he says a shy smile. He has neatly combed salt-and-pepper hair with a matching mustache, and he’s wearing a short-sleeved plaid button-down shirt, a de facto uniform for him.He’s been at the bakery since midnight, rolling out kolache dough, prepping tray after tray of icebox cookies, kneading bread, and hand-rolling pigs in a blanket (pigs, if you’re from the area; klobasniky, if you want to be technical). These signature sausages nestled in yeasty dough are Faldyn’s best-sellers.From midnight to 5 a.m., it’s just Faldyn working. At 5 a.m., a coworker arrives to open the shop…

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