Bakery Day 48: it was a rapid donut day

This week we have gotten a few orders for pickup which I like even though it is hard to fulfill. Today I was asked if I could make 12 donuts for the very sweet friend who has helped us so much. Without even thinking I said yes. Now she has them and is very happy, which makes me even happier.

The recipe i came up with is amazing . They are fluffy and light and just a delight to eat for sure .. I could not be happier ... well, my toppings and presentation need work but the donuts themselves are fantastic ❤️

For Monday morning I need to make 25 empanadas tomorrow. Maybe I mentioned this yesterday. Also for Monday I need to make 6 coca seeds potato... I probably mentioned this too :)...

Tonight Sandy once again designs the tapas and they are beautiful. The couple that came last night is enjoying them right now... yippee!!!! The woman of the couple came in at 11 am and asked me to make her a cake for 12:30 but I told her it wasn’t possible but I could make her raspberry muffins. So she got them and said everyone liked them which was nice feedback!!

...

i told Sandy today we have to find a way to have one full day off a week. The problem is most days I do prep for the next day so even a day off isn’t really a day off. We need to rest more and find ways to not think about the bakery 24 hours a day. Today I worked 14 hours and I felt guilty coming home early and leaving sandy there alone. That is bakery love (never wanting to leave).

Today I close with telling you how thankful I am for everything I have and that Sandy has been right by my side the whole time. She is so incredible. She gives without question. She works as hard as needed and always smiles. And is finnyband kind and she is quite talented in many respects.

Thank you for reading today’s short blog entry, I really appreciate it. Anyone want a recipe soon?

#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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