Skip to main content

Bakery Day 91: busy busy busy

Today was a great day at the bakery.  We sold out of just about everything we baked except cookies. THAT was lovely. We also made a lot more money than we have ever made on a Sunday.  That is also good news. And, many people sat at our tables....

With that said, this was possible because it is a festival. I wish every Sunday could be like this and every single day for that matter, but I know it is not possible. So, I will take them while I can for sure <3

Not much more to talk about on that topic

...

There are still many many problems as a result of the many hours worked by both of us, and the fighting only gets worse, never better. Now, I feel there is resentment on both sides about stupid things that do not matter, and no matter how many times we start over, it happens again and again. The good news is I am now able to recognize when my mood shifts and I do my best to just say nothing at all to avoid further problems. In an hour or two I completely forget about it and move on and feel better.  The bad news, there are plenty of other times when things blow up too fast, too deep before any action can be taken.  Meaning, we get in to a huge argument without being able to calmly get past it. Sometimes it happens just as customers are coming or going, which is the absolute worst moment, of course.

Right now, I say no more on the topic. We are both suffering from fatigue, mostly mental. We find no time for peace and tranquility and not much seems to change. It is like we are both stuck in an odd way. We love the bakery and what we are doing, but at the same time, our feelings are like a tornado.

Thank you for reading today's post. Remember, tomorrow we are closed so I will not make a posting.

#doeverythingwithlove

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...