That one Saturday where everything went sideways in the bakery

I had a shift last month that started with a mixer dying at 5 AM, right when I was about to start a triple batch of sourdough. Then the proofing box decided to act up and overproofed a whole tray of croissants by like 40 minutes. By noon I had to scrap about 50 bucks worth of dough that just wouldn't rise right. It was one of those days where you just want to throw your apron at the wall and walk out. Has anyone else had a day where the equipment just seemed to conspire against you?

2 comments

2 Comments

johnson.lee9d ago

Man oh man that sounds like a brutal shift... I've been there with equipment just deciding to rebel on the worst possible day. What finally worked for me was keeping a little notebook with all the weird quirks each machine has. Like my proofer always runs ten degrees hot on humid days so now I adjust the temp before I even start. That way when something goes sideways I at least have a backup plan ready to go instead of just standing there fuming. It doesn't fix everything but it saved me from a few more apron throwing moments.

cameron_chen639d ago

lol "apron throwing moments" is way too real. I swear sometimes my brain just factory resets mid-shift and I'm standing there holding a spatula like I've never seen one before.