Skip to main content

Bakery Day 103: Great news

Today the bakery is closed. We worked extremely hard this week as mentioned yesterday. So we are using today as a day to clean the house and the bakery and I will start doing prep work for the weekend.

Also today, I have just finished spending time preparing some documents for the bank. We want to get a lease for the laminating machine, instead of me buying one with my personal savings. So, I had to provide our quarterly tax return information, along with our worksheet of income. I had no idea I would be so surprised with this information, but the month of November is already showing us nearly double the amount of daily income from August & September. We started to see the numbers going up in October and I thought maybe it was just a fluke, but now it is continuing for almost 3 weeks. THAT is not because of all the festivals. It is also not because of Tourists. We are just getting smarter and better at everything we do and it is showing when we tally up the numbers.

This really makes me very happy, and very proud of the work we are doing. I know this blog has a lot of complaints from me, and moments where I want to jump out a window, but in the end, it is moments like today that reel me back in and remind me what this ride is really all about.

And I close by saying this... it is something I said before in the blog some time ago. If you have a dream. If you believe in something. If you are told it is the worst idea ever and you will suffer and struggle and fail.. you read my blog again and again. You CAN be successful. You CAN fulfill your dreams.

Three important things;
1. You must believe in what you want to do (baker, seamstress, whatever it is)
2. You MUST MUST MUST believe in yourself
3. You MUST NOT wait for tomorrow. Planning is essential, but when you spend too much time planning, you end up talking yourself out of doing what you dream about.

Gather ye rosebuds while ye may,
Old Time is still a-flying;
And this same flower that smiles today
To-morrow will be dying.



The glorious lamp of heaven, the sun,
The higher he's a-getting,
The sooner will his race be run,
And nearer he's to setting.



That age is best which is the first,
When youth and blood are warmer;
But being spent, the worse, and worst
Times still succeed the former.



Then be not coy, but use your time,
And, while ye may, go marry:
For having lost but once your prime,
You may forever tarry.


 

Comments

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...

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...