I finished my first week at a local bakery today. I applied
for the job in March and didn’t hear anything until nearly June. But I was so
excited to start! In only a few days, I have noticed a difference in the items I’m
baking. My rolls are more symmetrical, it takes me half the time to measure out a
batch of dough, I can frost a cupcake faster and smoother than I thought
possible.
The thing I was the best at though, even from the get go,
was portioning out cookie dough. No matter the dough – a sugar cookie, a chocolate crinkle, or an oatmeal and craisin – I haven’t been off by more than
.01 ounces. Holding a
ball in my hand and knowing even before I put it on the scale whether it will
be high or low is an exhilarating feeling, and probably my favorite part of the
job thus far.
After a couple of long shifts at the bakery followed by even
longer ones at the restaurant, I finally had the day off yesterday. Even
after spending countless hours in a hot, cramped kitchen the only thing I wanted was to be back in the
kitchen. My kitchen. Without a hat or stuffy tennis shoes or a rolling pin
permanently attached to my hand – just my sweat pants and flowered apron to
keep me company.
