![]() It's definitely one way to start the day! Meanwhile, if your dog has a sweet tooth, be sure to pick up a doggie delights cupcake: peanut butter, honey, and carrot cake topped with peanut butter buttercream, dog biscuit crumbs, and a dog bone. Or for something totally unique (and award-winning!) try the breakfast cupcake made with a buttermilk base with smoked bacon, smothered in buttery maple icing with yet more bacon and maple syrup. Signature flavors are offered as mini or standard-sized cupcakes, so go ahead and try a range.Īvailability varies daily, but look out for rose champagne, chocoflan, Nutella s'mores, raspberry lemonade, vegan strawberry horchata, snickerdoodle, caramel churro, or a gluten-free salted caramel cheesecake. The menu offers a choice of signature, featured, monthly, and weekly specials, so there's always something new to taste. High-quality, local, and organic (when possible) ingredients, paired with Naomi's training and experience from Le Cordon Bleu College of Culinary Arts in Pastry & Confectionery, shine through in every heavenly bite. I can't tell you how many people told us that we can't do what we've been doing for the last 15 years.It's no surprise that everyone wants a taste of these tiny cakes. If you want to become a high-end pastry chef, get your education at the best school you can afford, apply yourself as intently as you can, and don't let anybody tell you that you can't do it. You have to be ready to fight your way through. You have to really struggle learning your craft for the first couple of years in situations that are not ideal. If you decide that you want to be a baker, it's not something to take lightly. It's great to see the product up and have it ready for customers. All the bread is up the bagels are in their bins all the pastry is out. My favorite time is the morning, right after the retail folks have set up the front. It's amazing how awake you can be at three in the morning. It's nice to come in when no one else is there, get a cup of coffee and get organized before you dive in for the day. You have to be really stubborn and determined, because the food industry requires a lot of strange hours, hard work and physical endurance. Some people without a culinary background have an innate touch with food. People come through the bakery with varying skill levels, but most food creation is an art. What skills are most important in a baker job? It's a focal point for the neighborhood because people have made it that way. When people come to see the bakery, they're happy. I'm just making cookies and bread, but people hold that in high esteem. I get this absurd amount of respect because I'm the baker. At the end of the day, you can see what you've done. The things that draw people to making food are hard to quantify. We're well established and make a good living. and worked until noon the hours tend to run long. Mostly they're in the middle of the night. The hours are the most difficult part-they're always bizarre. What's the hardest thing about being a baker? We really liked Olympia, and we stumbled upon a vacant bakery that had equipment and was within our reach. ![]() So when our kids were of school age, we looked for a bakery that we might be able to run. It didn't take long to figure out that I would be far better off being self-employed in the industry than working for other people. The owners were nice, and I stayed there almost 2 years. However, seemingly trivial things like naming your cupcake business can take up a considerable amount of time. It requires very little startup capital and is effective in turning a modest profit. You get to sell sweet treats, bake all day and make other people happy. ![]() I bounced around a couple of other places and then ended up in a small shop that was close to my house. Starting a cupcake business is an exciting endeavor. The program hooked me up with a job making donuts in a mom-and-pop shop in Edmonds. What was your first job after baking school? So I went to the baking program at Seattle Central Community College. My great-grandfather was a baker in Ohio, and he'd done reasonably well with it. I wanted to do something that I enjoyed doing, and I thought being a baker would work better with my family schedule. My wife and I were starting a family, so I thought it might be a good time to change careers. I was working in a white collar job where I felt unfulfilled. Over 20 years in the field How did you become interested in a baker job? Bakery Owner – San Francisco Street Bakery
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