The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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CJtheDeuce's picture
CJtheDeuce

I met Mark just last September.   That visit was just a primer and I wanted to come back to learn more.

This week, I came to Kalispell to help Mark while Sharon was out of town.  I wanted to post some pictures of the fruits of our labor. 


Last year this machine scared me to death.  This year I accepted the challenge.

 


You scolded me and scolded me, and I got it.  I can shape Sal's without having baguette dough stuck up to my elbows.

 



I shaped all of the burger rolls for Loula's Cafe in Whitefish.

 


Packed, beautiful and ready for delivery.

 


Dinner Theatre at the bakery.

 


I asked for a sign if I was at the right place at the right time, and this appeared.

 


Special sweets for the market.

 


Tired but happy.  In 2.5 hours, everything in this picture (and in the van) was sold out.

Pack up, lunch in town, and back to the bakery for a much needed nap.

For those who have come before and those who will come after, Happy Trails!

-Charlie

 

 

PastryPaul's picture

On internships

January 26, 2012 - 4:24am -- PastryPaul

Hi All,

In other posts, I've made it clear that I consider internships to be a valuable part of our team building/hiring process, not to mention that it's a great way to "give back" to the industry. Lately, however our local schools have made some changes that seem to be somewhat bizarre and counter-productive.

mcs's picture
mcs

Last week, Charlie came from Bowling Green, Ohio to hone his baking skills during a one-week internship at the Back Home Bakery.  Despite the initial butterflies, Charlie quickly adapted to the bakery hours and work schedule improving his dough handling skills throughout the week.  Below are some of the highlights from the week.

Thanks for the hard work, and I hope your family gets to enjoy some of the bread/pastries you learned to make during your internship.

-Mark
http://TheBackHomeBakery.com

 


Charlie transferring baguettes from the canvas to the baguette screen.

 


Here goes Charlie on the rolls

 





Charlie shaping croissants like a pro

 

 


Voila!

 

mcs's picture
mcs

This past week Randy came up from Missoula, MT to help us out at the bakery.  It was a very busy week as we had plenty of special orders plus the usual wholesale and farmers' market work to do.  Fortunately we had perfect weather for both farmers' markets and we had lots of happy customers at both of them.  On Saturday we had quite the customer demand as Sharon and I quickly filled the orders and Randy worked his butt off to keep the shelves filled with bread and the display cases stocked with pastries (sound familiar Thomas?).  If you haven't experienced it yet, it's a very gratfiying feeling to have worked your hardest for the week and to have dozens of very pleased customers waiting in line to enjoy the breads and pastries you've produced.
Thanks for the hard work, Randy, and I hope you show off some of the baking skills you've learned at home for your family.

-Mark
http://TheBackHomeBakery.com

PS If you missed Thomas' account of his most recent experience at the bakery, you can see it here.

 


Randy paying his dues the Back Home Bakery way

 


Me watching in wonder as Randy tackles 18 loaves worth of stretch and fold

 


Happy Randy as he boules up 27 pounds of dough after a stretch-and-fold

 

 

 

 

mcs's picture
mcs

 This past week (June 5-11) May visited the Back Home Bakery from the L.A. area for her internship.  During the week we had the usual work-load plus a bunch of extra palmiers and baguettes for a special order.  The area she felt she improved on the most was controlling the factors to get the desired dough temperatures in both loaf breads and laminated doughs.  Although I'd like to think that being in the bakery was her main highlight of the trip, seeing this as we were coming home from the Tuesday night farmers' market was probably at the top of the list. 
Thanks for the hard work May, and for spoiling Hoku rotten.

-Mark
http://TheBackHomeBakery.com


May working on the 20qt mixer while we start the rolls

 


shaping as I record times in the background

 

 

 

 

mcs's picture
mcs

Callie (calliekoch) came from Fort Collins, Colorado to the Back Home Bakery last week (Sept 5-13) for her one week internship.  Although new to sourdoughs, Callie's been baking and cooking for a while, and it showed in her meticulous work and attention to detail.



striking a pose while sheeting puff-pastry dough


 




Apfelstrudel, shaping Buckwheat Flax boule, croissants, finished Buckwheat Flax loaves

I'm sure you'll agree everything looks absolutely perfect!

Thanks for all of the help Callie, hope to see you again up here.


-Mark


http://TheBackHomeBakery.com


 

mcs's picture
mcs

At the end of August, Diane came from Vancouver Island, BC for a week long internship at the Back Home Bakery.  During her stay we made everything from puff pastry dough to baguettes with everything in between.  Although both she and Sharon (aka 'the wife') are a bit camera shy, I did manage to snap a couple of photos of the elusive two during the course of the week.
Thanks a bunch Diane for helping out with the farmers' markets, daily deliveries, wholesale accounts and even dinner too.  Hope to see you again next time around.


-Mark
http://TheBackHomeBakery.com



Sharon and Diane working on some pain au chocolat


 



Diane putting them together


 



This is us pretending to have a good time

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