In the compilation of this series, we've found people who rise at 4am every day often talk fondly of the joys of the early morning - the feeling of being one of the few people in the world, the calm and the beauty of the sunrise.
Christoph Ott, owner of the OTT patisserie in Highbury, Birkenhead, is no exception. Formerly of Bavaria, but in New Zealand for the last 14 years, he never tires of the early hours of the day.
"I love it, there's no traffic, you always get a parking spot, I like the feeling that everyone else is asleep and the sunrises here can be beautiful - great colours. So I find it just makes me happy about things."
Bakers are renowned earlybirds, needing the time to make fresh produce; Christoph is no different, in spite of having one of the longer working days we have yet come across. Up at 4am, he doesn't finish work until 5pm or 6pm - although he emphasises he does get quiet periods he sometimes takes advantage of.
"If it's your own business, you have no choice - you do the work, work the hours," he shrugs. "But we do have quiet times every now and then and sometimes I head off and have a round of golf - it works for me."
OTT has become something of a local legend, with Christoph's pistachio eclairs a legend within a legend. His skill is not confined to Highbury's boundaries. OTT's produce is sent to local schools, other coffee shops and he also supplies hotels like the Stamford and the Langham.
Classically trained as a patisserie chef in Germany - German bread and patisseries are renowned worldwide - he set off to explore that wide world, stopping in London for three years where he worked at Harrods in a kitchen containing "50 chefs from all over the world."
He had opportunities elsewhere but made his way to New Zealand after thinking about a job in Dubai. "New Zealand seemed a bit nicer," he says dryly, when asked why he chose here.
"I only expected to be here a couple of years and then would continue my journey - but it's been 14 years now."
It looks as though it will be a lot longer too. Unlike many foreign nationals who come to New Zealand, he was not attached to a Kiwi girl.
"I am now," he laughs. "It just took me a while to find the right one. But now we are extending our little family - our baby is due in a couple of months."
Chris worked in patisseries at the Hyatt (now the Pullman) for three years before deciding on a job in Fiji, returning to work at the Langham before deciding to open his own business.
His 4am starts are occasioned by the long process of making bread. Never mind making your own dough, a lengthy process in itself, he makes kibble bread which can take up to 4 hours - eating up all the time between 4am and OTT's doors-open time of 8am (Tues-Sat).
"I try to get everything ready by then," he says, "as people start coming in early - though I always notice in the winter they come in about half an hour later; everyone likes to rise a little later in the day when it gets cold."
He is partnered by two other people in the OTT kitchen - one making croissants, Danish pastries and eclairs and the other packaging and arranging the produce to present to shop customers and those outside Highbury itself.
"It's too busy for me to do everything myself," he says. "It is still a long day - so I have no trouble sleeping when I get home. I just lie down and, bang, I am asleep."
Bedtime is generally about 9pm though he may stay up later if there is something on TV that grabs his attention. He acknowledges a new baby may have a puncturing effect on his sleep habits - but then the patisserie chef's facility for early mornings could be, well, the icing on the cake.
• Brought to you in association with Fonterra. Search #431AM