Bakery Day 74: When it rains it pours

I know it is Thursday, and actually, I am not so tired to be honest. I got to the bakery around 5 and got right to work. I made lots of breads today and I finished the donuts. I also made a chocolate mousse to fill in the donuts as well as put on the little tarts I made, which I named Sweet Sandy... that mousse turned out amazing. It is so simple, and not my recipe but I will provide it below.

Then around 7:45 I could hear something but I did not know what it was. Until I looked out the window. It was pouring out massively. I also noticed many of the Thursday vendors did not come out with their products to sell. This, was a bad sign.

Maybe because of the rain or maybe not, but we were full for about 1 hour which was nice. In the end we did not make a lot of money today and there was a lot of extra bread, but it goes with the business. We have cut the breads up and will use them for tostados.

The croissants looks nice on the outside but yet again on the inside no beautiful holes like I dream about. I am convinced that it is how I am laminating the butter. It makes me very unhappy and I am embarrassed to even post such photos for this very reason.

So, tomorrow is Friday, and like every Friday, I wonder what I will make for tapas. I need to find a few that I can just repeat from week to week to minimize work. The smarter I get at maximizing my time and efforts the more I will be able to relax. This applies to the breads and everything of course, not just tapas :)

I am very happy about how the gluten free bread looked today and I only wish we sold more. I made five loaves and we sold two. Which, is better than zero :)

Thank you for taking the time to read my short post today.. hope you enjoyed and feel hungry.

#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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