The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A new bakery and the job outlook

Chausiubao's picture
Chausiubao

A new bakery and the job outlook

This forum is interesting for someone like me. I began as the audience to which it directs its content; amateur bakers and artisan bread enthusiasts being that crowd. Yet now I'm not just an enthusiast (which some would argue do not belong in the bake shop) but soon to be a member of the baking profession. Makes me wonder if its still suitable to be posting here! But great discomfort at my posts being in the minority, I'll just keep saying whatever comes to mind, no matter my trade.

Our bakery just moved into a new space this week! Its twice as big as the old space, at the opposite end of the building. Its really nice, with room for an extra work bench in the bread area (and that is HUGE, let me tell you). Its a little confusing with stuff moving in and out, but thats okay. I have a long commute ahead of me, and I'm still acclimating to new responsibilities and expectations, but days like my last shift bring new hope to my career.

I've started thinking recently, "I've finally become what I think I want to be in my life!"

Yet even so, the necessities of independent life are encroaching and I fear that I will be unable to rise to the challenge. Can I live on the beginner baker's salary? Or more to the point, can I live on the experienced bread baker's salary? What heights are possible for the bread bakery this side of owning your own shop?

As in all trades, wages start out low, and grow as experience likewise increases. Additionally, it would appear that the pastry side of the bake shop makes a tad more then the bakers of bread, so diversification of my skills would probably help to increase my level of financial security.

I guess these are the things that those leaving school are always going to be thinking about. I can see the hard thinking that lies in my future, both near and far! I'll leave you with some pictures of things I've been doing recently. 

--Chausiubao

Comments

LindyD's picture
LindyD

Congratulations, Chausiubao, on finding your path.   

While nothing worthwhile is easy, may you travel along your road merrily and with great success.

 

jennyloh's picture
jennyloh

Chausiubao...finding your own path is just the beginning,  journey ahead requires perseverance and determination....just like baking.  Your journey as a baker is the envious of many.  Those are lovely bakes you did.

May you have find your path,  and enjoy the journey that you take....

ehanner's picture
ehanner

There are talkers and there are doers. You appear to be the latter. I know it's just the first step but the most important step.  If it is any consolation, I have tried my hand at a number of skills and worked in lots of places around the World. I never once found that a new opportunity worked out the way I thought it would. There are always hidden opportunities to consider. Trust yourself and you will be fine. You are off to a good start.

Eric

Chausiubao's picture
Chausiubao

Really? What kind of careers have you been in?

Floydm's picture
Floydm

Your posts will always be welcome here. 

I'm sure there are other folks who visit here who've contemplated moving from amateur to professional bakers who would love hear about both the challenges you face and your continued successes.

Good luck!

proth5's picture
proth5

on both a personal and a philosophical level.

Just think of the boigraphy of Jeffrey Hamelman, or Solveig Tofte or any one of the "humble" bakers who went on to compete in Paris - get some serious fame -and hopefully appropriate compensation.

A "humble" career approached with true passion can have extraordinary results.  It can take you anywhere.

I can't say that my life has been empty and bereft of cool experiences and some minor fame (in my own field).  But I consider - when I look at a life mostly dedicated to highly complex systems - the deep and abiding satisfaction that I get from baking and how much deeper it is when I do it in large quantities - what might have been.  I well and truly came to that realization too late for many possiblities to become reality.

But there are others.

And hearing tales of passionate professional can help some of us frame a future.

Congratulationson your new career!

Chausiubao's picture
Chausiubao

Thanks! What field are you in?

turosdolci's picture
turosdolci

Congradulations on your new bakery.  I hope you have lots of success and most of all that you are happy with your new career.

Good Luck1

Patricia

Chausiubao's picture
Chausiubao

Thanks! Its not really a new bakery, just a new location for the bakery I'm training at.

arlo's picture
arlo

Sounds wonderful! I myself started a new career in baking last year in November. I took a hit in pay, hours and had to adjust my schedule to being at work at 3:00 am meaning going to bed around 7 pm some nights. Hard adjustments for someone turning 22. These things many would consider to be negative point towards a new job, especially including going to college after work three days a week for another 4 hours, but I do not regret it at all.

Best of luck and congratulations, I know you'll have fun if you are following your passion! Your bakery sounds a whole lot more complex than my 'sandwich loaf, muffins and occasional cakes' bakery I work at, your experiences will really add up.

I wish you the best!

Chausiubao's picture
Chausiubao

Wow, I'd say you're pretty much doing the exact same thing I am. I'm about your age, and getting into the industry after college. 

The hit in pay, so long as it is temporary, I think I can handle, and the early mornings I actually kind of enjoy.

What makes you think my bakery is complicated? The pictures are from my school by the way. 

arlo's picture
arlo

Oh I was under the assumption those tasty lil' chocolate pastries were from your bakery. So I was stating that if so, we never make anything that complicated at our bakery. But I understand now.

And yes, I love the early mornings too, though sometimes I am just not tired at 8 pm on a Friday night, if I have to go in Saturday before dawn. But I love it, so I wouldn't trade it : )