Written by Ashley Luke Abriana Badalamenti, ’27, begins her Thursday night shift at 3:00 p.m. She mixes a quick batch of protein granola bars and places them into the oven. She fills oversized totes with mixing bowls, whisks, flour, butter, and eggs, and hauls the load to her car. After the bars have finished baking, she heads out to pick up her employees from their homes. Abriana owns Special Creations Bakery, a small business that teaches baki…