Good afternoon, friends and neighbors!
It’s been a minute (and two jobs) since I wrote one of these entries, and it’s something a lot of folks ask me about:
“What’s it like being the morning baker/ ovenmaster in a French bakery?”
Well here we go.
Good evening, friends and neighbors.
I get to work these days before dawn. As I walk in, the first order of business is checking the oven to make sure the settings are right.
Next, the days first load of croissants- waiting patiently in the proof box since the night before. They need to be in the oven in 30 minutes.
They aren’t ready. Small and sticky still. Crap… that’s not right.
A quick look at the control panel on the box confirms my fears. They’re gonna be late.
Right- time for Plan B. The cookies have time to go in.
Wait… that doesn’t look right. Why is the oven temperature tanking? Ugh… ok. Back on track, make up the time later.
The new wholesale management system is messed up. No one to call to check numbers for retail. Dammit… ok, just fudge the numbers. Wholesale is accounted for, I can bake more for the store later if needed.
The piping tip I need is missing. Use a similar one and change technique to compensate.
Not enough sheet pans- the other stores haven’t been sending them back. Rummage around and condense. There’s gotta be stuff to layer.
It’s cool. I’ll figure it out. It’s fine.
“Totally fine… I’ve got this. I’ve got this…”
“At least I’m learning some interesting tricks…”
As she was running out the door for work Monday morning, Emily made a request:
“Hun, think you could make some bannocks that I can grab for breakfast? No raisins or anything- just plain is fine.”
As my father would say, “Those two words are the secret to a happy marriage.”
Jokes aside, I didn’t mind. Bannocks are one of my staple recipes for a reason. They are a perfect blend of oatmeal cookie and biscuit that can be grabbed quickly, keep for a long time, and are an ideal breakfast with a quick schmeer of butter or jam.
If you don’t know what “schmeer” is, you need to be roughly 15% more Jewish.