industry

86 the Normal

/ The Black Hat Baker / Leave a comment

Good evening, friends and neighbors.

The weather this weekend could have been better- cloudy, muggy, windy, rainy. No good for going out and doing much, which made it picture perfect for my days off.

See, lately, I’ve been on a big kick of not trying to do something every fucking minute. With the parade of nightmares, hatred, anger, righteous rage, and natural disasters happening outside my little corner- as often as I poke my head out to try and do some good, I want to spend some time remembering what still IS good. The “eternal verities” of a culinary life.

Everyone wants to “return to normal”- the pandemic to go away, hurricane season to pass, and the protesters to shut up and go home (after November 2016, I’ve learned that the people screaming and begging for “peace” tend to actually mean “peace and quiet.”)
Here’s the problem, though- that “normal” wasn’t working as well as you think it was. It won’t come back. It can’t, and if we’re being honest, it probably shouldn’t.

The end of the day at Saint Honore in Portland Oregon
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The Cost of Doing Business

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Good evening, friends and neighbors.

I am going to be 34 in July. I have been baking for about nine years after being a Nurse’s Aide, an EMT, and various positions at a Boy Scout summer camp (Health Officer, Trading Post Clerk, and counselor for seven merit badges.)

I also used to be very overweight. I lost 110 lbs about 6 years ago, and I have more or less maintained it (I gained back 15 over the last year. Depression is a hell of a drug.)

The folks I work with are about my age. This post is about us- the folks that make the pastries you love, and what this industry does to you. If you’re a student, take this as a warning. Start an exercise regimen now, invest in some good shoes, and eat your veggies.

Photo by Michael Browning on Unsplash
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Snapshots from the Bakeshop IV- “The Band Played On”: Baking Through A Pandemic

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My eyes pop open into the dark of our pre-dawn bedroom. No haziness yet, no sleep fog, just a quiet “oh goddammit” as I roll over and check the time. Tapping the bedside table is enough motion for my Apple Watch to wake itself up and inform me that I’m half an hour ahead of my 4:30 am alarm. I groan, grab my phone, and resolve to keep myself up by catching up on the latest news.

Tiptoeing around the apartment trying not to wake my wife, and enduring the loud pesterings of a bratty cat who has taken VERY quickly to being fed in the early morning.

Gotta eat breakfast, meditate, and get cleaned up. Gonna need all the goodwill I can gather, because God forbid people go without their croissants in a pandemic.

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Tools of the Trade- What Your Kitchen ACTUALLY Needs For Baking!

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Good afternoon, friends and neighbors!

Since quarantine and stay-home orders have started, more folks have started getting interested in their kitchens. This is great news, especially as I can see how regularly my educational posts get visited.

For example, a friend of mine has been messaging me recently and asking for advice. Not so much on technique, but on equipment. A messy breakup has left him re-stocking his kitchen:

“Matt, what kind of rolling pin do you use? What material?”
”What do you suggest for bakeware? Any specific brands?”
”If I want to make cheesecake, do I REALLY need a springform pan?”

At first, I answered the questions and referenced my blog here. “I’m pretty sure I had a series called ‘Tools of the Trade’ or something.”

”Well, yeah, but you only got as far as knives, and that was five years ago.”

Oops. Time to solve that I think.

“Crash Course” time.

The whole Kit and Kaboodle…
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More Than A Paycheck: Why Work Matters

/ The Black Hat Baker / 1 Comment

Hello there, friends and neighbors. Hopefully you are all keeping safe and well, and that la vida casa isn’t getting to you too much.

Since the layoffs started, I’ve been trying to reach out to my culinary friends however I can just to check up on them. It really is the cruelest irony- we’re folks who “never have enough time” and now…. we’re kinda drowning in it.

Of course, it’s not just “what shall I do with all my free time” that’s got former kitchen workers in a froth… but it’s also not just the financial worries of being unemployed/laid off, though God knows that’s more than enough.

What I’m finding even more among not just culinary people, but ANYONE who’s been working in a given field their whole lives and suddenly finds themselves “non-essential” is the need to get back to work for work’s sake.

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