Halfway down Shaban Street in Gaza City, there’s a break in the stench of rotting rubbish. Even under the intense weekend heat, it smells almost like it did before the war.
Kamel Ajjour has reopened his bakery, using donated flour and fuel to bake the hot, airy pitta bread that once was a breakfast staple. But providing subsidised bread for the masses comes at personal risk.
“Managing a bakery during wartime is akin to suicide,” his son Mahfouz said, watching machinery churn out hundreds of flatbreads to join a conveyor belt into a large container. “We work amidst fire, flammable materials and gas, and with one shell or attack we will die inside the bakery.”
Earlier on Saturday, two Israeli attacks on houses in Gaza
