The rain is dripping off my coat as I fumble finding the right key in the dim early-morning light outside the bakery. House key, house key, bike lock key, multi-tool, office key… got it. A little finagling and I’m in out of the rain. At least there’s that. Autumn in Portland heralds the rainy season.
“Isn’t every month in Portland the ‘rainy season’ though?”
Yes. Haha, you’re very funny.
Quickly locking the door behind me and switching off the alarm, I put the water kettle on to boil then turn on the lights in the kitchen. There’s some slight detritus from the last shift, but overall my team keeps things clean and tidy. I see the small pile of recipes at my station that apparently don’t scale correctly or need to be re-written, along with the daily production checklist I made for my team. I’ll deal with those later- there’s a bigger fish to dry waiting in the office.
Opening the office door, I drop my bag on the desk and switch on the light. Sitting in front of me in my boss’s spreadsheet outlining our Thanksgiving orders and their due dates. We have over 2000 pies due between now and Christmas, and private orders are still coming in. This was always going to be the biggest challenge of the year, and of this job. I knew it. I figured I’d be prepared. I’d done some banquet organizing and logistics work before, after all. How much more different could this be?
Staring down at the spreadsheet, I can already feel the television static fuzzing my vision. I’ve got a lot of work to do, and not a lot of time to do it.
Tea first, though.
The Black Hat Baker 