Industry Life

More Hands On Deck- What I Look For In A Baker

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When you decide (and are given the opportunity) to be a team leader, you will eventually have to decide how to build your team. As tempting as it is to want to feed everything to a formula or algorithm, scan resume after resume and call in anyone that fits the metrics you need, we all know that doesn’t always pan out.

Life is messy and squishy. The people you hire may have the technical skills you need, but lack the interpersonal and intrapersonal skills that would make them effective. It’s hard to set hard numbers on “soft skills”– and even harder to gauge how a person will interact with and impact the performance of others.

Hiring for a kitchen is a masterclass in these factors. It’s hard to imagine a more brutal crucible than a busy restaurant or bakery. The work is rough, the atmosphere can be tense, and the nature of the business is working closely with others. Tempers and passions flare, motivations clash, and successful teams are the ones where everyone can pull together.

What do I look for in a would-be piemonger? A lot of what you’d expect, but maybe not how you expect it.

“And now that I have got my terms I will tell you my reasons for making up my mind to go. First of all, gentlemen, I have been observing you both for the last few days, and if you will not think me impertinent I may say that I like you, and believe that we shall come up well to the yoke together. That is something, let me tell you, when one has a long journey like this before one.”
– Allan Quatermain, King Solomon’s Mines by H. Rider Haggard
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Good Food, Good Vibes, Good Business- My Dream Pie Shop

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I get asked a lot of questions about my career as a baker.


Was it what I always wanted to do? (No- I remember wanting to be Indiana Jones for years.)
Aren’t the early morning hours rough? (They can be, but you eventually either get used to them, go mad, or advance far enough that you don’t have to work them anymore.)
Is it rewarding? (Absolutely.)

The most common one, however, is “do you want to run your own pie shop one day?”

The answer to that one is “…Maybe kinda?” I have kicked the idea back and forth in my head for ages, especially since I moved out to Portland and started surrounding myself with other entrepreneurs in the industry. Over post-shift beers and conversations across counters, I’ve gotten some solid insights into the life of a small business owner. It’s rewarding, and it can be fun, but it can also be a massive stressor and its own flavor of hell. You can’t really blame everything on the owner or boss, either- you know just how much of a screw-up that fella can be, but they’re trying hard.

All the same, it doesn’t hurt to dream. Between chats with other pros and a little soul-searching, I think I’ve got a good idea of what my dream shop would be like. It almost certainly won’t wind up quite like this, but I wouldn’t mind trying.

A close up of two beautifully baked tiny apple pies
Photo by Nishant Aneja on Pexels.com
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Invention In The Kitchen- Mad Science At Work

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The idea came simply and quietly at the usual time- when I was working on something entirely different.

One of our customers asked if we made any Handpies that could meet their lower-than-usual price point. They loved our pies- as did their customers- but the rising costs of ingredients meant that for a lot of our flavors they would have to charge more than they thought their customers would tolerate.

So rather than cut off the pies completely, they asked my owner- who in turn asked me- if we had any recipes that would 1. Be delicious, 2. Be popular with customers at a cafe, and 3. Wouldn’t use too much of our more expensive ingredients so they could be sold at the desired low point.

Necessity may be the mother of invention, but economics and desperation make fantastic midwives. As I went through our recipe books, checked with suppliers to see what ingredients cost what, and started spitballing ideas on our whiteboard (“Pineapple is cheap right now… a pineapple pie? What’s more expensive right now, berries or nuts? What can one person make quickly to reduce labor?”) three ideas from my past and present slammed into each other.

The father of invention had shown up, and it’s name was “Why Not?”

A pile of crispy brown nut filled pastries on a plate held aloft in a kitchen.
Behold- The Bachl-Amann!
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Looking Back at 2022

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Made it to the end of the year.

Thank you for your patience during the radio silence over the last few weeks. It’s not something I’m especially proud of, but the headlong rush of Christmas preparations at the shop and a few personal issues cropping up meant that pretty much any time I was not working I was resting. Especially after my last post (and indeed reflecting more on the role of my spirituality in my life,) I didn’t want to scribble out some half-assed nothingburger post.

I know that “finished is better than perfect” but I’ve gotta have some standards, dammit.

Now that the rush is over and it’s time to look at the New Year and what that might entail, I figured I’d just let you know what’s been going on for me, the blog, and future projects.

“AAAAAAAA SO WHENS YAAAAA NEXT BOOK COMING OUT BRAH….”
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My Quiet And Crusty Ministry

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Thanksgiving in an American pie shop can best be described as the World Cup and the Super Bowl rolled up together- then stretched out over 21 days. Christmas, remarkably, tends to be less busy, but only slightly. I had to let my writing work slide for a couple weeks there because all my energy was being spent in the shop- physically, mentally, and emotionally.

The experience is always a trying one- I’m not complaining about that. My team and I handled it well, pulling off over 2000 pies in about a week. What it can mean, however, is exhaustion leading to strained nerves and losing sight of why the work we do is important. Not just to the world at large, but to ourselves personally.

You can’t blame a guy for not seeing the glory in the 500th pumpkin pie he’s made in a week, after all.

It’s almost providential then that, just before Thanksgiving, I rediscovered an important insight: “I chose this. I chose baking. I chose love. This is my calling.” Not many of us can say we work at our calling… but how many can also say their day job is their spiritual practice?

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