El Bolillo's late shift bakers found Houston's streets impassable during the hurricane, but since the power was still on, they got to work turning two tons of flour into pan dulce for the two days they were stuck inside.
Via The Independent:
Brian Alvarado, the manager of the shop on South Wayside Drive, told The Independent: "When they realised they were stuck, they decided to keep themselves busy and help the community and made as many loaves of bread as they could.
"By the time the owner managed to get to them, they had made so much bread that we took the loaves to loads of emergency centres across the city for people affected by the floods.
"We didn't count exactly how many loaves they made, but they used 4,400 pounds [1,996kg] of flour."