The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Typical Day at work and Wood Fired Baking

rhag's picture

A Typical Day at work and Wood Fired Baking

I work at a small Organic Bakery in Winnipeg,MB. We get our grain directly from the farmers and mill our own flour/grain and press our own organic sunflower oil at the bakery . The bread is pretty basic but is made with the best ingredients possible. I work the night shift from 8pm to 430am by myself and on average I make between 275 and 400 loaves each night along with roughly 700 buns and 250 WW cinnamon buns. I make 9 kinds of bread during the night: Wholewheat, Wholewheat Multi, White, Cracked Wheat, White Multi, Wild Rice, Light Sourdough Rye, Spelt, and Ciabatta.

After I finish work at 430 I drive 45 min to bake in a woodfired oven for a farmers market on the weekend until 10am which is just for fun to help out a friend with production.

PICTURES! They're kind of crummy because I took them on my phone.











Nomadcruiser53's picture

Great looking breads. I love the WFO. Thanks for sharing. Dave

SylviaH's picture

Great photos!  Love the bakery and WFO!


jleung's picture

I know there's a huge difference between home baking and working at a bakery, but I'd be pretty pooped after making hundreds of loaves in one night, never mind for each shift!

photojess's picture

that is some serious output for one person.  I can't imagine how long it would take just to shape them!  Nice pics

Mexicancook's picture

and I want to say congratulastions!! you do a great job and your pictures are fantastic. I want to think you enjoy this a lot, dont't you?