Where ya been baker-boy?
Holy crap! What a year so far!
So did I go to Madison to be a pastry chef? Or did I stay in Michigan and start bread baking at one the nations best bakeries?
Well, I ended up staying in Michigan and striking out on my own for the first time in a very long time! With support of my once-fiance, and her still standing by myside in a sense, I made the move realitively easily and haven't looked back on it yet. So if you are reading this dear, thanks again for always listening to me and still being so kind of a person to me! Hope our birds are well!
What am I doing at Zingermans? Well, I am doing the 3:45 a.m. mixing, and french baking currently. Along with scaling, shaping and blah blah blah. But my primary focus is the 2nd shift mixing at 3:45 a.m. and the french at the moment. 3:45 a.m.? Yea, it is like sleeping in for me :) But there really isn't a second of down time at all- on any given day. Which I have come to enjoy truthfully. My 8+ hours are filled with dough. It keeps my mind off everything else in life. There is constant practice of shaping, scoring, baking, mixing and scaling. I am certainly thankful to have this position.
So here is some pics of some baguettes I mixed, scaled, pre-shaped, shaped, scored and baked!
Pay no mind to the recycling bag or messy counter top...