Skip to main content

Bakery Day 66: it’s official

As I wrote on Facebook this morning, we are now an official business as we were robbed last night. Someone broke open the side doors and got in. They did not take much, the money we had as tips (maybe 40€) and the businesss cell phone. I am upset as it is creepy to think someone did this and they are out there. What also upsets me is they didn’t take a single donut or croissant. What the fuck! My pastries are not good enough for thieves? What is this world coming to?

i got a new phone today (money I did not need to spend) and ordered a security system. Hopefully insurance will pay to repair the doors and the phone replacement. It’s Spain so I do not have a lot of hope.

...

in Mallorca there were also the worst floods in history and several people have died sadly, and I am sure our non human family too. It’s a terrible tragedy and makes everyone sad and at the same time brings many together. It’s a sad and sobering reminder to live our lives in the moment and not spend our time in anger or worried about things that have not yet happened..

...

thank you for everything I have and how fortunate I am.. I love my life and would not trade it for anything



 

 

 

#doeverythingwithlove

 
Labels:

Comments

Post a Comment

Popular posts from this blog

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...
Post a Comment
Read more

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...
Post a Comment
Read more

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...
Post a Comment
Read more