I hear many times that it is hard work having a bakery and I agree. But, making the bread is not the hard part. Not even the failed croissants (5th batch botched as of today), it’s the routine and endurance that make the work hard.
The bad croissants
I cannot remember too many days when getting up as early as I do has been easy. In fact, every day it is a struggle and most days it’s the absolute hardest part. And even though it is only a three or so minute walk to the bakery, I am usually mable to get going and get things done without too much effort. I’ll remind you of my routine ... measure and start mixing the white dough, prepare other things like the cookies or muffins, and while they are baking I’ll mix a batch of something else like the brioche or empanadas. Then the dough is out and resting with a couple of folds. In goes the integral for a mixing. And while this is going I am checking the oven and pulling things out. If I have a free minute I will go start setting up the dining area and then return to the kitchen. Now it me about 3-4 hours to get these basics complete .. and during this time if a customer comes in, I will wait on them too :)
what I do like is getting a little breathing time to go home and siesta so I can return to the bakery later to make stuff for the next day.
...
today we managed to sell a lot of the apple puffed pastries and many of the brioche. It was just sandy and I working and so I made sure to be out front helping where I could. I make mistakes but they are not big ones and I help with the dishes.
..
and in other news, Jack sent me a book in the mail which I got today. He is such an amazing guy. Also, if you look in Bertinets first book you will find a photo of Jack. He has helped me a lot with baking and i believe my breads have only gotten better in part because of him. Bertinet reminded me of the confidence I have, but Jack helped build the framework. Hopefully one day he can come to Mallorca and spend a day or two in my kitchen, that would be awesome!!
Thank you as always for reading my story!
#doeverythingwithlove
The bad croissants
I cannot remember too many days when getting up as early as I do has been easy. In fact, every day it is a struggle and most days it’s the absolute hardest part. And even though it is only a three or so minute walk to the bakery, I am usually mable to get going and get things done without too much effort. I’ll remind you of my routine ... measure and start mixing the white dough, prepare other things like the cookies or muffins, and while they are baking I’ll mix a batch of something else like the brioche or empanadas. Then the dough is out and resting with a couple of folds. In goes the integral for a mixing. And while this is going I am checking the oven and pulling things out. If I have a free minute I will go start setting up the dining area and then return to the kitchen. Now it me about 3-4 hours to get these basics complete .. and during this time if a customer comes in, I will wait on them too :)
what I do like is getting a little breathing time to go home and siesta so I can return to the bakery later to make stuff for the next day.
...
today we managed to sell a lot of the apple puffed pastries and many of the brioche. It was just sandy and I working and so I made sure to be out front helping where I could. I make mistakes but they are not big ones and I help with the dishes.
..
and in other news, Jack sent me a book in the mail which I got today. He is such an amazing guy. Also, if you look in Bertinets first book you will find a photo of Jack. He has helped me a lot with baking and i believe my breads have only gotten better in part because of him. Bertinet reminded me of the confidence I have, but Jack helped build the framework. Hopefully one day he can come to Mallorca and spend a day or two in my kitchen, that would be awesome!!
Thank you as always for reading my story!
#doeverythingwithlove
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