Bakery Day 53: a good day

I preface today by saying that good is not always measured in money. In fact, today was our lowest Thursday since opening.

I was up early and at the balery sometime around 5:25... I did not go in earlier because I had already completed the base of the donuts and we had croissants done, plus cookies ready go. This morning I got to focus on making a lot of breads and icing the donuts, as well as making empanadas (they were filled with mushrooms, potatoes, peas, peppers, and sundries tomatoes - tasted really good I think too). For the breads I made white, integral, gluten free, and pan payas.

I did rest a bit today in the afternoon and then I returned solo to the bakery so Sandy could rest. I met some guy from Sweden and he turned out to be so nice we had a long chat and then tonight he stopped back and we chatted some more. One of my favorite parts of the bakery is making connections with other people and building relationships (however those are defined: customer, friends, etc). For me it is why I do what I do, and well, I love making bread.

Tomorrow I will not go in so early. Friday is a slow day and we do not sell a lot of bread. But, I will make extra baguettes since tomorrow night is tapas night. I also told sandy that two of the six tapas I will make... now what will they be? Any ideas?

i love the bakery, even though it is very slow and I am hoping every day it gets better and better ... I think October will be good because of the four day festival and November is a week long featival so that should help too. My fingers are crossed.

Now I rest .. thank you so much for reading the short entry today, it really means a lot to me!

#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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