• Mycatiskai@lemmy.caEnglish
    0·
    9 days ago

    I was a baker for some years about 23 years ago, I will tell any baker that they will make better money working for the company delivering the flour, probably have better hour and still get to eat baked goods all the time. Unless you are a craft baker you are just reheating frozen dough.

    The quickest way to ruin the enjoyment of making food is to do it for customers. I’ve been told for those last 20ish years that I should open a restaurant, I always reply the same “I cook for those I love and like, not asshole customers”

      • Mycatiskai@lemmy.caEnglish
        1·
        3 days ago

        Yup. When I was baking and they started bringing in these boxes of frozen dough that you would defrost in the loaf pan then proof then bake, I purposely fucked them up by putting them into the proofer before they were defrosted, I let them over proof sometimes. Generally tried to make them fail so I could keep mixing dough and doing something that was hard but satisfying.

        When they kept on with the frozen shite I booked some midweek days off and drove up to Whistler to go to a job fair. On my way up there I got a call from my manager to cover a shift and I told him I couldn’t because I was on my way to a job fair. I think he might have taken a bit of offense to my bluntness.

        I got a hotel job in like 30 mins that next day and was stoned at work for the next five months. It was amazing.