have you worked at a bakery? describe...
Hello everyone,
I'm gathering data regarding working at a bakery. I have been an avid home baker for probably about 10 years, and I am considering making it my profession… meaning, I'm looking into working at a bakery. I did not go to culinary school, but I have taken some baking classes. The main thing that draws me in to working as a baker is the practice and repetition. I know that I can only get more skilled by making a recipe over and over, and my family & friends can only eat so much. Also, I'm at that point where I'd like to have a job that I am truly interested in, rather than something that is just a paycheck. This being said, I know I'd be taking a severe pay cut in working at a bakery. I am trying to look at this chapter as paid apprenticeship, instead of a financial deficit.
I'm interested in hearing about your experiences - the highs and lows… and also, if you own a bakery - how do you measure your employees? Have you hired people without a culinary degree? Why did they appeal to you, if they lacked experience?
Thanks for your input,
Amy