The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Patrick the intern

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mcs's picture
mcs

Patrick the intern

Last week Patrick loaded up his truck and drove up from San Antonio, Texas for the first internship slot of 2011.  We had a busy week preparing for Memorial Day, some wholesale accounts, and two farmers' markets.  Patrick had a bit of practice with all of the bakery equipment including using the sheeter to laminate 75 pounds of croissant dough on Thursday morning.  He elected to stay in the area for an extra week for some rainy sight-seeing in Glacier National Park and finished his stay by helping us and intern #2 (May) on an extra-busy Saturday morning.  More about that in my blog entry about her week. 
Thanks for the hard work during your internship week and for helping us on both farmers' market Saturdays.  I hope you enjoyed the stay and learned lots about the baking process.

-Mark
http://TheBackHomeBakery.com


Patrick showing the mixer who's boss and operating on a Mannele made with baguette dough

 

 


Both of us working on a batch of rolls on a Saturday morning

 

Comments

PMcCool's picture
PMcCool

You must have landed some new accounts since last year! Congratulations!

From the view through the window, your definition of morning hasn't changed any, though.

Patrick must have enjoyed his stay to come back for another helping of Saturday "morning".

Paul

mcs's picture
mcs

Yes, things are moving right along and that means more laminating (Yippee!).  Morning is still considered late night by most and in case you forgot how early it actually is, you can rewatch the '5 minutes' video that you're stumbling around in.  We all worked together well and thanks to a special order for Saturday, everyone kept busy.

-Mark

patrickl's picture
patrickl

I actually did enjoy the experience very much. Working in the middle of the night is not my favorite thing, but I've done worse jobs. I can't thank Mark enough for all of the knowledge and experience crammed into one week.

PeterS's picture
PeterS

is that an intern requirement? :)

mcs's picture
mcs

...provided by me although not many interns have taken me up on the offer.

-Mark

RuthieG's picture
RuthieG

Is Patrick going to bake in San Antonio?  San Antonio is not my birthplace but I got there as quick as I could........now it's where I call home.  I retired to Kerrville but have a real love for San Antonio...........

 

Way to go Patrick!

mcs's picture
mcs

I'll give you the short answer in case he decides to chime in here.  Right now he's baking at home, mostly ryes and other sourdoughs, but he's thinking hard about commercial endeavors.  Give him a day or two to recover from the long drive back and maybe he'll give more details about the future.

-Mark

patrickl's picture
patrickl

is completely up in the air.  I certainly enjoy baking (and eating) various breads, but doing it commercially is something completely different. The experience with Mark showed how rewarding it can be, but also how hard it can be. 

I think there is some opportunity in the S.A. area for someone who does very high quality artisan baking, but the economics are not a sure thing. There is a very good chance that I will try to make a go with a commercial venture at some time in the future. However, the form that venture will take and the timeline are total unknowns. The only thing I know for sure is that it will not be  very soon. 

I'm definitely considering all of the possibilities. 

thanks

 

proth5's picture
proth5

More laminating....ah yes! 

Good to see my old buddy in the background.

As summer hits the Rockies I've been thinking about moving my baking schedule to real baker's hours.  Something about the very early morning calm that I do miss.

Here' a wish for continuing success and growth.

Pat

mcs's picture
mcs

I thought the sheeter in the background might bring back some fond memories for you.  Funny thing, I don't consider myself a morning person, but it sure is a sense of accomplishment when you look at a full rack of bread that you've baked before most people have stumbled out of bed. 
Take it easy.

-Mark

proth5's picture
proth5

my little stint with the Marines, their early morning accomplishments would often be touted.  I was able to think to myself "For that aspect at least, you've got nothing on artisan bakers..." (Knowing that I have the utmost respect an appreciation for the things that Marines do - I'm just sayin...)

As I contemplate both my past and my future I realize the depth of satisfaction that I got from working that very odd shift.  It says something, but I'm not sure what...

Take care.  Anytime you want me to come up and run that sheeter - give a call!

Pat