Jan Miranda wasn't meant to be a businessman. If life had gone according to plan, he'd probably be in a laboratory today. After being accepted into Ateneo Med and later earning an opportunity to pursue a master's degree in epidemiology at the University of Glasgow, it was clear that science wasn't simply an interest but the future he had imagined for himself. Instead, he runs one of BGC's most beloved bakeries. The contrast makes for an interesting conversation. Jan speaks about bread the way other people speak about research projects. He talks about formulations, consistency, shelf life, and the countless rounds of testing that happen before a product ever reaches a customer. When he explains why one dough behaves differently from another or why a recipe needs to be adjusted by a few grams, the scientist quickly reveals himself. "Baking is very much a science," he says. "That perspective has…