Where do you work? (hotel, restaurant, etc) -
I own my own high-end (french) bakery in Olympia Washington The Bread PeddlerWhat are the hours like?
Hah! I am one of the owners so I come in at 9sh and leave about 1amish. Off on Sundays and MondaysWhat are your job responsibilities?
Baking: Croissants (and all the variations), Quiche, Quick Breads, Tarts, Cakes, Traditional French Pastries (bouchons, madeliens, financiers, etc..) Owner stuff: Hire/Fire, schedule, order, inventory, menu design, web design, sticker design, community involvment.What do you like about your job?
What do you dislike?
- Free coffee (I have some of the best Baristas working for me) and all the people who truly appreciate what we do. Talking to them and getting to know them. Creative freedom. I like the paperwork involved in running a business. Being allowed to be right.
- Worrying about the croissant dough in the summer, trying to temper chocolate with all the flour in the air. Having to stick my cakes in the same display cooler as the Tuna Nicoise sandwich. The location is frustrating the town has a ways to go before it is fully "cultured". I get annoyed with people who come in looking for donuts and cokes. The hours. I have a two year old and rarely get to spend the evenings with him. But I have taught him to use the sheeter so it won't be very long now. I also hate mopping the floor and doing prep work. Most of all I don't like being a boss. Telling grown adults to follow the rules that are simple and clear is tiring when I am too tired about the temperature and doughs. Also I don't like being the most experienced in the bakery, or being the "chef" I miss learning from other people. Trying to run a bakery when our customers care more about "lunch".
And...anything else you would like to contribute?
Average Day: Come in and check over orders that came in when I was gone. Inventory and place orders for the next day. Go shopping for odd things. Talk with lunch person to finalize any catering orders, #s, and offer any culinary advice needed. (Lunch is pretty busy so I stay out of the kitchen for a few hours unless they need me), Sometimes I help at the counter where I bag pastries, bread, sandwiches, and answer quesitons.
At about 2-3 I will meet with any interviews, or work on donations, design work, or planning. At about 4pm I shape Croissants, Puff. Then I do the coffee caks, and quick breads, Work on Tarts, Decorate/Finish Tortes Work on Prep, Pull doughs for morning. Play on the internet, go home.
If you need actual menu: www.breadpeddler.com
Looks like you got a bunch of bakers to answer your questions...