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Ah, okay. My experience was with an independent bakery doing both retail and commercial production; that is, we would bake mix, proof, and bake bread/pastries i
by CocaKoala 10y ago
Ah, okay. My experience was with an independent bakery doing both retail and commercial production; that is, we would bake mix, proof, and bake bread/pastries in house for direct sale to the public, and additionally provide bread and pastries to local restaurants for resale.
I worked there for almost but not quite two years, and by the end I was managing the bread dough for all the mixes (moving things in and out of the proofer and fridge as necessary to make sure they were ready to bake at the right time), mixing all the specialty breads (multi-grain loaf, rye breads, holiday breads, basically everything but the sandwich bread, french bread, hot dog buns, and pizza dough), handling 95 percent of the actual baking, plus I was the person who kept track of the pastry stock, produced and baked pastries, and did the final prep work (frosting the brownies and cakes, etc).
- agumonkey 10y agoPardon the slight arrogance, but isn't most of this a technical problem that can either be solved mechanically or you end up knowing by heart after a few months ?
- CocaKoala 10y agoWhen it all goes smoothly, it's a technical problem that can be solved mechanically or with a schedule that you know by heart after a few months. If you're curious, please don't hesitate to ask me how often things went smoothly.
- agumonkey 10y agoAight, forgive me for asking, I just never encountered this, most of the restaurant I worked at where more industrial than a bakery.
- CocaKoala 10y agoNo worries (: It's hard to express how much of the mental stress comes from stuff going wrong. It can be exhausting to have to reassess the plan and come up with a new solution that will still get everything baked in a timely manner while making sure that nothing is over or under proofed, five or six times a day, every day.