Skip to main content

Bakery Day 1



 

So many of you have been so loving and sweet, I decided to take a few minutes and give you an overly detailed account of the day. Thank you all again endlessly for being so sweet and so supportive, it makes me emotional to think of how many loving and kind humans there really are in the world ❤️

I got to sleep at 1:30 am and was up at 5. Then at the bakery at or about 5:30, it is a 3-4 minute walk from my home.


I started baking baguettes, I made 400g, 250g, and 125g ones and about 20 of them... halfway through the bake I realized I forgot to slice them. Uff... luckily the large ones exploded in just the right spots .. the small and medium ones not so lucky .. made a second batch ...

Going in to today I expected maybe 2-3 people but was so pleasantly surprised to see people coming in. My friend Abel came in which was such a nice surprise. He is a true gentleman and just a super nice guy. Then a few friends of Sandra came in and then Roberto and family came in.. and more .. it was really special for us to have so much support and really it means a lot to me and sandy

Around 11:30-12 things started to get crazy, two groups of four came in and another few more people came. We were not so well prepared and it reminded me a lot of my days working in restaurants. Fun for sure ... I think we serviced 15-20 people from 9-2 or so.

Things we needed to change
The prices for a few things were not correct. For instance, we had a bowl of hummus and a baguette listed as 1.75 €. Way too low for sure. The ingredients cost me more. Also, we need more plates and glasses and things .. and I need to do more prep for those who want avocado or tomato on toast, which sold very well, but again, a bit under priced. And for sure we need a better dishwasher!!!!

Now we rest for 90 minutes and then go back to open den 5-9... I think the night will be easier than the morning for sure ..

Today, was absolutely beautiful... and Sandra was absolutely amazing ... absolutely amazing

Thank you all again for such loving words and support - I really hope to see all of you one day in the bakery to enjoy a nice piece of bread or some focaccia with me


 

Comments

Popular posts from this blog

Closing in on ten months

And what a journey it has become!!! I don’t know what to say or where to direct my energy in this blog entry. Some of the content is a repeat of what I’ve said many times and some maybe different. The bakery continues to struggle to meet the ends and while there are more customers it does not seem to change many of the outcomes. I spend time looking at the costs versus the income and I see little in terms of gaps that can be tightened. Really... I want to give up! I want to close the doors and never look back. We were closed last week for multiple reasons, including the installation of an air conditioner. I felt it was absolutely necessary to have colder air when it starts getting hot outside. We were also supposed to do a festival on Sunday, but when I found out it was more about marketing than making money I decided against it. Yes, marketing would help, but I would have had to buy a table and then invest in the foods with my fingers crossed that I would sell everything. So, such is...

Bakery Day 19: Working smarter, not easier

Today I have been feeling extra sick. As I am writing this I am wet from perspiration, and weak. I knew this morning when I got up that I had to think smartly about the work I did today. I also knew, that I needed to focus my energy in a perfect way so that I do not weaken myself more. As with each morning, I start out with making white bread, 5kg of flour, 3500 of water, 100g salt, 120+g fresh starter, and 750g of masa madre (starter, sour dough starter)... while this is mixing I already have the croissants out of the refrigerator getting to room temperature and starting to rise and the oven is on. Funny thing about the croissants... two days in a row I forgot to glaze them before I started baking them. This is making me crazy that I keep forgetting this. I also had a small problem with the dough last night, the butter came through the dough two times. I really must find a way to focus more. Eugeni told me to get my dough to 5mm... wow.. i need a perfect temperature for this to happen...

Bakery Day 69: lots of baking

I was up early this morning so I went to the bakery just after five. Let me premise this by saying, when I get to the bakery I wash my hands and immediately start the first bread in the mixer. When I opened the refrigerator to gather the needed things (masa madre, fresh yeast, and cold water) I was treated to a surprise of a pitcher of soya milk and a few other things falling out. The milk went all over me and made a mess of the floor. Not my favorite start to the day! Once I got the mess in order, I moved on to baking: i made white breads, raisin breads, integral breads, a double order of brioche cinnamon rolls with icing. I made croissants, and the focaccia. By this time the cinnamon rolls sold out so I needed to make another bath of them.  After some cleaning I then started on the tapas for this evening. First I baked crostini’s and then I made a puff pastry. After this I did some cooking to prepare. I made a garlic and spinach, a walnut pate to be served on the crostini with olives...