Bakery Day 134: the croissants

Today I baked those lovely croissants and they are indeed much bigger than I expected them to be. I also got two more orders via facebook today, one of which is due for tomorrow. That makes me happy. I wish I had more time for preparation but I am happy to deliver the order.

I noticed on our delivery schedule today that many of the ensiamadas are medium sized, not small. This means I have to make more of them because the ones I have prepped are all small (100g). The medium sized ones are 250g. This will heavily impact my ability to deliver a video this week and I am not happy about that. Making them weekly is important to me, along with this blog. I admit that some days the blog is a blur and I forget to get the posts done, but, I always do my best to go backwards and write the necessary updates to keep each day up to date. How much longer will this go on?

I am writing today's entry early because I know it will be a long afternoon/evening in the bakery and I will be very tired when I am complete. I have a feeling that the next two weeks are going to be a lot more work than I expect and I will have many moments of wanting to run away. To be honest, even when things are not crazy I have these feelings sometimes. Really, I wonder what on earth I was thinking to open a bakery. What made me think I could really pull this off and be successful? And, I will tell you, to this day, I still do not feel like I own a bakery. It just does not sink in.

Thank you for reading this entry and remember to do everything with love <3

Oh yes.. the croissant....

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...

tablespoon.bakery

Search This Blog