First things first
The day gets off to an early start. Which means a ritual of coffee and my favourite Italian radio station to help get my brain into the right gear!
I’ve been listening to Radio DeeJay since I was 14 – they are like family, really. Once the radio presenters are chatting away, it’s time for a cappuccino in my favourite cat mug.
Getting organised
Who doesn’t love a list? Next, I list every cake that needs making that day – a mix of regular orders, birthday cakes and random treats.
Before any baking happens, I check my phone/emails/Instagram/Facebook pages for any new orders or messages so nothing is forgotten. Any cleaning that needs doing gets done and then…
Baking time
Then the juggling (aka baking) begins. I often need to do three things at the same time to keep on top of everything so it takes a lot of concentration – while the eggs are beating for the Genoese sponge, the caramel
is cooking ready to become salted caramel sauce and I’m whipping the cream to be added to the chocolate mousse or using melted chocolate to write “Happy birthday” on a cake.
Sometimes this can create casualties – usually it’s the sugar for the caramel that burns and I need to start over… It always ends up perfect before making its way to the final product.
The alarm rings at 3:00 AM, a time when most people are deep in their dreams. For a baker, however, this is the start of a new day filled with the promise of freshly baked bread, pastries, and cakes. The world of baking is a blend of art and science, requiring precision, creativity, and a deep love for the craft. Join me as I take you through a day in the life of a baker, where the aroma of freshly baked goods and the joy of creating something delicious from scratch make the early mornings worthwhile.
Pre-Dawn Preparations
The bakery is quiet when I arrive, a stark contrast to the bustling atmosphere that will soon follow. The first task is to check the schedule and ensure all ingredients are ready. Flour, sugar, butter, eggs, and yeast are the stars of the show. Each ingredient is carefully measured, as baking is a precise science where even a small deviation can affect the final product.
Kneading and Mixing
By 4:00 AM, the dough for the day’s bread is being mixed and kneaded. This is a crucial step, as the dough needs to develop the right amount of gluten to give the bread its structure. Depending on the type of bread, this process can take anywhere from 10 minutes to an hour. While the dough is resting and rising, I start preparing the batter for pastries and cakes.
The First Bake
Around 5:30 AM, the ovens are preheated, and the first batches of bread go in. The bakery starts to warm up, both literally and figuratively. The sight of dough transforming into golden-brown loaves and the smell of baking bread is incredibly rewarding. At the same time, pastries and cakes are prepped and put in the oven. Timing is crucial here, as different items require different baking times and temperatures.
Mid-Morning Rush
By 7:00 AM, the bakery doors open, and the first customers of the day arrive, eager for their morning fix. The display cases are filled with an assortment of breads, croissants, muffins, and cakes, each one a testament to the hard work and early hours. The pace picks up as more customers come in, some for a quick pastry on their way to work, others placing special orders for birthdays and events.
Continuous Baking
Throughout the morning and into the early afternoon, the baking continues. Breads for the lunchtime rush, special orders for cakes and pastries, and experimenting with new recipes keep me busy. Each task requires focus and attention to detail, from ensuring the bread dough is properly proofed to decorating a cake with precision and creativity.
Afternoon Lull and Prep
Around 2:00 PM, there’s a brief lull. This is the time to clean up, take stock of inventory, and start preparing for the next day. Ingredients are reordered, and any leftover products are either stored properly or donated. The afternoon is also a time for reflection and planning, thinking about new recipes to try or ways to improve existing ones.
Closing Time
By 4:00 PM, the bakery starts to wind down. The last few customers trickle in, and the shelves, once filled with freshly baked goods, begin to empty. The bakery is cleaned from top to bottom, ensuring everything is ready for the next early start. It’s a satisfying feeling, knowing that the day’s work brought joy to many people.
The Joy of Baking
Being a baker is not just a job; it’s a passion. The early mornings, the physical labor, and the precision required are all part of the process. But the reward comes in the form of smiles from satisfied customers, the aroma of freshly baked bread filling the air, and the knowledge that each day brings new opportunities to create something beautiful and delicious.
In a world that’s constantly moving, taking a moment to enjoy a slice of freshly baked bread or a warm pastry reminds us of the simple pleasures in life. And for a baker, that’s what makes every early morning worth it.
