Since today is a short day at the bakery followed by a day off tomorrow, we are careful about the amount of food we bake. There is nothing worse than food going bad, and of course we can only consume so much as it is.
This morning when I got to the bakery I took out the remaining croissants to bake and I made some bread. I did not make a lot, but I made enough to sell.
While I had the bread proving I decided to go to the outdoor sunday market (it is a 2 minute walk) and get some plums, tomatoes, and flowers for Sandy. I was successful on all three accounts. As I was walking back up the street, I could smell the croissants. Croissants?!?!?!?!?!?! Uff, I started running as I just realized I left them in the oven. The smell was strong and as I entered the bakery Sandy just looked at me and I realized she took them out for me, but sadly, too late. I do not know how I lose my focus like this sometimes and forget things. But...... I did....... and.... I do!
...
The bakery was busy today. We started out very slow with no customers and then one came, and then two, and then we were busy. We also had a few customers on the plaza over the course of two hours which was nice. I see how it is a bit of work getting out to them with the orders and coming back in, but, that is nice work, not difficult for sure. For sure if we had 5 or 10 tables and they were full we would really struggle to keep up, but, as the Spanish love to say, poco a poco.
...
The more time I spend in the bakery the more I feel like a hack and less like a baking professional. It is really true. I see what some of the professional bakers I know post on instagram of their work (this, or this, or this, and this) and I feel like I should not be in a bakery doing work at all. My work is not nearly what theirs is, and honestly I feel like I am a fake. While I work hard, and I do believe my breads taste good, I am not at this for dozens of years like they are and have spent those years mastering a craft. I am someone who loves baking and decided to open a bakery, knowing nothing about what it means, knowing very little about producing amazing results, and, as you read here, struggle on a daily basis. To me, this is the definition of a hack. In some respects, I feel like it is disrespectful to even mention my work in the same sentence as true professionals.
...
And.. I fell asleep shortly after getting home today, then took a bath for about an hour and then fell asleep again. I am so looking forward to tomorrow and resting. I need to make a sour dough bread for Tuesday, so I will do that, and prep some croissants, but I do not think I will do much more.
Thank you so much for reading today's post. I really appreciate it greatly!
#doeverythingwithlove
This morning when I got to the bakery I took out the remaining croissants to bake and I made some bread. I did not make a lot, but I made enough to sell.
While I had the bread proving I decided to go to the outdoor sunday market (it is a 2 minute walk) and get some plums, tomatoes, and flowers for Sandy. I was successful on all three accounts. As I was walking back up the street, I could smell the croissants. Croissants?!?!?!?!?!?! Uff, I started running as I just realized I left them in the oven. The smell was strong and as I entered the bakery Sandy just looked at me and I realized she took them out for me, but sadly, too late. I do not know how I lose my focus like this sometimes and forget things. But...... I did....... and.... I do!
...
The bakery was busy today. We started out very slow with no customers and then one came, and then two, and then we were busy. We also had a few customers on the plaza over the course of two hours which was nice. I see how it is a bit of work getting out to them with the orders and coming back in, but, that is nice work, not difficult for sure. For sure if we had 5 or 10 tables and they were full we would really struggle to keep up, but, as the Spanish love to say, poco a poco.
...
The more time I spend in the bakery the more I feel like a hack and less like a baking professional. It is really true. I see what some of the professional bakers I know post on instagram of their work (this, or this, or this, and this) and I feel like I should not be in a bakery doing work at all. My work is not nearly what theirs is, and honestly I feel like I am a fake. While I work hard, and I do believe my breads taste good, I am not at this for dozens of years like they are and have spent those years mastering a craft. I am someone who loves baking and decided to open a bakery, knowing nothing about what it means, knowing very little about producing amazing results, and, as you read here, struggle on a daily basis. To me, this is the definition of a hack. In some respects, I feel like it is disrespectful to even mention my work in the same sentence as true professionals.
...
And.. I fell asleep shortly after getting home today, then took a bath for about an hour and then fell asleep again. I am so looking forward to tomorrow and resting. I need to make a sour dough bread for Tuesday, so I will do that, and prep some croissants, but I do not think I will do much more.
Thank you so much for reading today's post. I really appreciate it greatly!
#doeverythingwithlove
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