Bakery Day 8: I miss you!!

As you may recall, this morning I left the house at 5. Not to go to the bakery but instead the airport. I flew to Barcelona for the day where I studied croissants with two true pastry masters, Toni Rodríguez Segura and Eugeni Muñoz Colomer... it was an incredible day and I learned a lot.. I understood the technique but my implementation was wrong.

All the while, Sandra was managing the bakery all by herself. Fabri came in the evening to help but she worked a double shift and took care of Reina and Teaspoon.. it was nice because throughout the day she was giving me updates.

I really missed the bakery lots today. It’s a part of my being now and after so many months of working so hard, I see it is real. I was quite fortunate today though as I got to spend a bit of quality time with Eugeni and ask him a lot of questions - he is amazing!! Really!! Words cannot express how thankful I am for his generosity and kindness ... and, he is a funny guy... 🌱🌻❤️

I am attaching a few photos of the day, from Sandy, from class, and the setting sun as I travel back to the airport.. I will be home around 11:45pm and back in the bakery between 5:30-6. Many things will change with how I am working based on e’s advice and if I am not a zombie I will work on croissants tomorrow, otherwise Wednesday for sure since it’s slow.

Sorry for the short update but I do not have any exciting stories from the bakery to share. There is a funny photo of me and my big ass but I am not posting that one ... haha

Comments

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...

tablespoon.bakery

Search This Blog