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.
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