Bakery Day 34: organIzation

I know that anyone reading this who is a chef, was a chef, or even worked in a professional kitchen in any capacity, will understand what I am about to say.

My kitchen, though it is technically a professional kitchen, and small, is organized perfectly for me to find exactly what I need, when I need it. I have everything arranged so that when I am working I know exactly where to look for different items I need. Maybe it is because I am a Virgo and prefer organization (not my office desk for sure) but I do not like when it is a sea hunt to find something that has been put in the kitchen in a different spot. I will not say more on this topic but I think you understand me... yes?

..

Yesterday we had a good day. Usually fridays are not so good. We even had maybe four customers for tapas. No, that will not set any records but only advertising it on the small chalkboard the day of, I think it’s good. Today on the other hand, we were nice and busy in the morning but then it got quiet and stayed that way. The only tapas customers we had were our friends who came. I later said to Sandy, what would we do without friends like them!?!?!?

And tomorrow I anticipate to be a good day. I mixed a batch of croissants today and the butter was not so cooperative so I anticipate tomorrow morning nervously. I will also make more first thing in the morning. I believe they will be amazing ❤️🥐.

i wonder how many people are reading this now that I am no longer posting on fb? Honestly, it is ok if it is just one person or even just me. In the end I am benefiting from this greatly because I learn more about myself through the process.

If you are here, thank you so much for taking the time to read this, I appreciate it very much!

#doeverythingwithlove

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...

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