It was a habit I’d gotten used to every Thursday morning. Thursday is Scone Day.
Every Thursday for the last year, I’d start my day in the bakery by double-checking our inventory and getting started mixing giant batches of scone dough. Sometimes three flavors, but lately just the two best ones. Giant masses of sour-sweet short dough, weighed into mounds, then pressed into discs. No real thinking about it, unless something went wrong- the mix too dry, too wet, not the right yield, or whatever. Otherwise, it was automatic- just like most aspects of the position I’ve worked in for the last two years.
Today I made my last batch of scone dough. Next week, I’ll be moving on to a new job. The staff says it won’t be the same and that they’ll miss me, and I know they’re being kind. I’ve trained the people I’m leaving behind well- they almost function better without me hanging around looking for something to do.
“Looking for something to do.” Once upon a time, the position was grueling. I sweated my bones trying to make production lists, meet the needs of a frantic bakeshop, and train a parade of faces and names to bake. Now, the job is almost… easy. It’s scheduled. Practiced. Thoughtless.
I helped make it that way, and now I’m too tired and stressed to enjoy the easy part anymore.
The Black Hat Baker 