I'm a baker!
Hi, fellow TFL members, old and new!
I've been meaning to write about my career change, and where it has lead me, but I have been too occupied with settling my family and was lazy to post anything.
Following the brief apprenticeship at a local pastry shop in Beirut, I travelled to Seychelles for a job opportunity at a French Bakery there; or so I thought. I worked for a total of 1 month at the Bakery, learning valuable tips and tricks from the Bakers there. However, at the end of the month, the owner of the Bakery had suggested that I travel back to Lebanon to work at his flour mill up in the north, on the outskirts of Tripoli- Lebanon. I now work at the mill, in a Bakery attached to their Lab. I like their bakery; it is both spacious, and well equipped. Basically, my job is to test their flours for quality, and consistence, and do controlled bakes to compare their flours to those of their local competitors. I'm also involved in testing new products and help improve current ones.
In case you were wondering, I have not abolished my plans to start an Artisan Bakery. I just need to gain more knowledge, more experience and broaden my horizons. In the meanwhile, I'm testing the market here by baking artisanal breads everyday, especially sourdough and giving them away to friends, and family. At first, not many have appreciated the subtle sourness of naturally leavened breads, but slowly they are developing a taste for it. Lebanese, in general, have been raised on Industrial, mass produced flat bread, or khobez. Their everyday "French bread" is the "Sammoun" or mini baguette; an improver, sugar laden white fluff (or brown for that matter) with a crust. You get the picture. i know I'm not the only one who is trying to change all that, there are a couple of Artisan sourdough bakeries/ cafe's in Beirut and other cities who are doing a wonderful job at bringing back nutritious, flavor packed bread to the table. I plan to visit those bakeries soon, talk to their owners, and try to get to know them upclose.
I don't know what life has in Store for me tomorrow, but I'll do my best to be prepared for it.
If you're interested in viewing my photographic journal of my progress, please follow or v my Instagram account: mebake_33