Well, here goes:
I have had a love of baking for quite a while now. I really didn't get a chance to actually do much baking because of my lifestyle. So, I changed all that. I went from driving an 18 wheeler over-the-road, to driving a bus locally, to working in a small bakery. I am also going to school for a Certificate in Baking. it's just a small community college, so all my training is in the form of an apprenticeship in a local bakery/restaurant. It's not a Artisan bakery, but I am learning about small scale production baking, which is more then I knew before.
I'm doing my on-the-job-training apprenticeship at the bakery three to four days a week, from around 4 a.m. till about 9 a.m. This gives me time to attend my on campus classes in the afternoon. On a weekday, I usually make three batches of bread, Swedish Limpa, Oatmeal and White. Then I make four batches of Cardoman dough to be used the following day for forming cinnamon rolls and braids. While the bread is in the proofer, I bake braids and rolls formed the previous day and take dough from the previous day and form rolls and braids for the next day. Then, in between breaths, I squeak out a pie or two, some pie shells and some rice or bread pudding.
So, when it's all over, this is my day:
I will usually have about baked about thirty loaves of bread from scratch.
Baked ten to fifteen rolls and ten to fifteen braids formed the previous day.
I will have prepped for the next day by making four batches of Cardoman dough to partially rise in the cooler.
Formed ten to fifteen each of cinnamon rolls and braids from the previous days dough.
Blind baked four or five pies shells from scratch.
Made one or two pies from previously baked shells.
Made a pan of pudding from scratch.
After all that, I go home and take a nap, if I am lucky, before I go to my classes. It makes for a busy day. The weekends are even more intense, as the bread production is doubled.
But, this kind of production baking isn't my big dream. While it's a good learning experience, it basically has taught me what I don't want to do with my life. There is no room for experimentation or a desire to do so by the bakery's management. So, I trudge along at my apprenticeship, knowing that I can take what I learn to a place that better suites me. In the evenings, I go home and leaf through pages of books and websites, looking for that special something that will breath some life back into me.
Then, on some evenings, I bake that special little something for myself to fill that artistic desire.
And hope it turns out...