Once it's baked all care is lost!
I'm ripping my hair out over here!
I produce all of the bread for a busy resturant in Northern WI. I work completely by myself and maintain very high production levels... or in laymans terms: I work my ass off every day! And much to my chagrin, the final product is completely mishandled.
After the bread is baked and cooled, the prep cooks put it on speed racks in the walk in (!?!), usually uncovered. They stack the bread up and it is smashed down by the tray above, they are constantly pulling the newer bread so some of the bread ends up sitting for multiple days before it is served. Once it's out they either pop it back in the oven to warm it up for 10-15 (!!)minutes or like the hamburger buns, they toss them on the grill where they char them. They have the bread sitting in uncovered containers down by the waitress station or on the line and will often reheat it again after it has sat for a day.. As a result, my nice soft bread is served to the customer dry, dense, and stale. The worst part is that this is a pretty nice resturant and they do a great job with most of the things they do.. just not the bread. I've complained and spoken to the owner but they just don't really care.. and some bread component of mine is on every plate that they put out! I just have to ask myself, why bother making fresh from scratch artisan bread everyday? At this point supermarket bread would taste better then my bread that they've ruined.
I'm feeling really frusterated here and am seriously considering finding a new place to work before I ruin my good reputation!
Advice anyone.. and yes, I've tried talking to them about this but to no avail.