Bakery Day 239: April Fools...

Ok, I do not have any April Fools jokes.. I made one a year ago and it backfired. I actually lost a couple of friends as a result (they did not like my humor)...

The bakery is picking up a bit. It is not yet to where we are breaking even, but my hope is the warmer weather is a good start. We have had the tables open a couple of days and when the weather really breaks, we will try to have them up most days. I also think that one night a week we will do something different, like a burger and fries night, a sushi night, or pizza, etc. Just to get some people coming in to keep the good energy flowing.

Also, I am working on some physical changes in the bakery. We will remove two of the round tables after I build three new square ones. They will take up less space and we can then offer more seating. We bought some chairs at a second hand place and Sandy is painting them and putting new covers on them. It is a nice feeling when we are completely full and people have to stand, or get take away.

Really, I would love to move the business to Palma. I do not know how I would survive with the driving on top of the baking, but I am sure we would not be on the low side of money. I think in season we would sell four or five times the amount of what we sell now. Maybe even more, who knows>?!?!?!

And that is that... the bakery work is still the same, except now I am more there at 4:30 instead of 5:30 to get more done. And still the hardest part of my day is getting out of the bed in the morning :)

Lastly, it is so nice when people come in the bakery and say they found me on Happy Cow, or they were referred to me by Villa Vegana, or Lo Vegano, etc. It really means a lot that people care about the bakery enough to send their customers there. I would love for some of you to surprise me and show up too!!

#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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