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Bakery Day 80: Making a schedule

Today was a day of work, even though we were not open. Yesterday I bought a new freezer and a small refrigerator. This frees up a lot of space in the kitchen for me to make things in bulk, some of which I can freeze and some I can put in the refrigerator. THAT, makes me very happy!!!

I also built a couple of more shelves and moved a few things around. The idea is to make the work space as easy as possible so I can move freely without working around things. It is not easy, but I manage so far. Sometimes I really like the enclosed space, but other times, I realize how much easier my work would be even if I had double the space.  Such is life, I am thankful for what I have.

The ensaimadas I baked today turned out amazing. Laura helped me and she came up with an idea for an ingredient to simulate the taste of a traditional ensaimada as they are made with the fat of a pig. Of course I am not doing that so we have this substitute. I cannot share this secret ingredient and if I write a book, I will leave it out unless I find a way to see if this is already publicly done, which I highly doubt!!

Here are the two large ones we made as a test.. they turned out incredible!! Of course, they get powder sugar on them just before they are sold to the customer :)



...

I have spent a lot of time tonight starting to build the schedule of baking. As I look at it, I have NO idea how I will do it all myself. I have yet to include savory foods, or tapas.  I now understand the importance of this, along with having the recipes written out to match these to make sure I minimize my work effort from one day to the next. I am very happy that I can freeze some of this stuff too in that beautiful new freezer (I will try to take a photo when/if I remember)
.....it is a work in progress for sure

So.. that is where I am right now.. tomorrow I will start doing the recipes and making what I can to see how it goes. I will pretty much treat tomorrow like it is a Monday since we are closed tomorrow.  Thanks for reading this short but hopefully informative update :)

 
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