A typical day at the bakery...
I walk through the door and am immediately greeted by either Emile or Helen, my boss. I punch in, grab a clean, starch white apron and side cloth and am ready to rock the day!
I go to my work bench and see today's production list right in front of me. I brush through it to get a general sense of what the day is going to look like. Before I begin my tasks, I go to the order shelf and look to see what I have on order today or the next morning.
Typically, I pull items from the freezer that need to thaw before I use them for any of the items I need to make. While for those to thaw or bake, I go out front and look at the top shelf items that need to be replenished or added to. Top shelf items are usually small desserts, macrons, fruit tarts, mini pastries, etc.
Once top shelf is done, I work on any cookies that are needed for the store or pies/turnovers/anything that requires flour or such. Every couple days, we make pate a choux paste and bake eclairs, puffs, gateuxs, and minis. I'll then check the freezer and see what else we need for stock (almond fingers, sponge cake rolls, PB Tarts, mousse cups, etc). Before I clean up and go home, I'll double check the cases and top shelf and restock if we need anything. I'll double check with our cake decorator and see if she needs help finishing up cakes and check with my boss and see if there's any last minute things she needs done. My day starts at 7:30am and ends at 3pm and these tasks keep me busy all day
I walk through the door and am immediately greeted by either Emile or Helen, my boss. I punch in, grab a clean, starch white apron and side cloth and am ready to rock the day!
I go to my work bench and see today's production list right in front of me. I brush through it to get a general sense of what the day is going to look like. Before I begin my tasks, I go to the order shelf and look to see what I have on order today or the next morning.
Typically, I pull items from the freezer that need to thaw before I use them for any of the items I need to make. While for those to thaw or bake, I go out front and look at the top shelf items that need to be replenished or added to. Top shelf items are usually small desserts, macrons, fruit tarts, mini pastries, etc.
Once top shelf is done, I work on any cookies that are needed for the store or pies/turnovers/anything that requires flour or such. Every couple days, we make pate a choux paste and bake eclairs, puffs, gateuxs, and minis. I'll then check the freezer and see what else we need for stock (almond fingers, sponge cake rolls, PB Tarts, mousse cups, etc). Before I clean up and go home, I'll double check the cases and top shelf and restock if we need anything. I'll double check with our cake decorator and see if she needs help finishing up cakes and check with my boss and see if there's any last minute things she needs done. My day starts at 7:30am and ends at 3pm and these tasks keep me busy all day