Skip to main content

Bakery Day 67: exhausted

Last night was mostly a sleepless night. After being broken in to, it has been hard to relax, that creepy feeling still lingers. I am sure I was awake more hours than I slept during the night.

Today I made a few different breads and we sold out of everything except two baguettes. That makes me very happy because there is no waste but yet I am perplexed because I still do not see a pattern to the buying which would help. As I have said before, I will start scheduling the days I make certain breads and this should help in the long run with buying patterns.

Twp friends of a friend came in today to say hello. One was the person who organized those beautiful flowers that the girls from Basel sent me. Remember them?



They are still beautiful. Anyway, the two are really nice and we had a lovely chat. It is really nice to make new friends and meet new people, even on the days I am a zombie, or as Rick would say, “a walker.” 😂

...

Our original plan for tomorrow was to take breads and pastries to those who are in need after the floods. But, we have decided not to do it because many reports are saying there are more volunteers there than almost needed and many are already providing food. This was to be a personal thing, I had no intention of it being associated with the bakery, I just wanted to help if possible. But I am smart enough to know that sometimes the best help is to just stay out of way and send well wishes.

It’s heartbreaking to read the latest reports and the number of lives lost and more. I do not want to mention anymore details about it... like all of us, I just wish them positive healing and I am sure they know and feel that there are many of us ready to help them anytime they need it in their search for normal again...

..

The bakery did well today and we are very pleased about that. We are starting to see more customers and our hope is we reach a point where we break even, that will be amazing!!! We also talked a little bit tonight about closing on Thursday nights. Two reasons, we’ll three: first, we get very little business Thursday night. I suspect it has a lot to do with the market and people do not want to go out afterwards. Second, we are exhausted. We work extremely hard to prepare for Thursday’s and we work very hard during the day.  Going home for two hours just doesn’t seem to refill the tank of energy. And the third reason, while not a great one, it would give us a little more time for normalcy instead of just always working. Well, it is something we will think about!

thank you so much for reading today and really thank you sincerely for being so supportive. I got so many messages after the break in filled with love and support that it just makes my eyes water from the love.



#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