A baker’s first job of the day, is to sanitise
the kitchen area and prepare the dough to make the bread, buns and other baked
goods. They also clean the baking ‘bins’ and complete an inventory of the goods
they need to bake. Once that’s done, the Bakers can begin to mix the
ingredients needed for the products; such as whole grains and cheese for
scones. Baking generally begins at 7am. Larger products, such as bread and buns
are prepared in special bins. Smaller products, including cookies and muffins,
are baked on trays in special ovens. The Pastries are cooked in their own
special ovens.
A bakery generally opens at 9am and by this time
your typical baker has already been awake for four to five hours.
In the first hour of opening, bakery shops fill
with customers buying fresh bread and traditional ‘breakfast’ baked goods.
Whilst the breakfast bakery items are being bought, the bakers begin making and
packing the lunchtime goodies.
Just before 12pm, the kitchen is given a thorough
clean in preparation for the lunchtime rush. Hygiene is of crucial importance
in a kitchen, so dishes and utensils are also cleaned.
Depending on the size of the bakery, the
afternoon is spent preparing ingredients and products for the next day,
freezing selected stock and cleaning the kitchen – again! Smaller bakeries
close their doors at 2.30pm with most staff leaving by 3pm. Larger bakeries can
remain open for quite a bit longer, with staff working until after 7pm.
Comments
Post a Comment