For the past weeks I’ve been doing a work experience at Uprising Breads. The company has two parts – a retail building and a production plant – that are blocks apart. In the first two weeks, I’ve worked at the production plant.
Truthfully, I never considered Uprising Breads to be my work experience. I thought a fellow classmate had already picked it and its location seemed to be far, so it never entered my mind. When I presented my work experience options to my teacher, she instead offered Uprising Breads. I was hesitant because I thought the commute would be tough. I eventually chose it because time was running short in deciding a work experience but it was highly recommended from my teacher. When I first met the people at Uprising Breads for a small interview, they appeared to be serious in what they do yet friendly at the same time. I was shown around the production plant and already became familiar with the environment. Afterwards, I decided to check out the retail location. It was definitely not a precision designed franchise but more of a well-crafted cozy environment. The food selections also appeared to be well-crafted. I bought a ham and cheese scone and a 6” Apple Pie- and the taste experience was delightful. Its customers ranged in ages but the common thing about them were that they were pleasant, relaxed, and happy to be there. They were not silently looking at laptops. I took a walk along Commercial Street to soak in the area’s charm- it was not bombarded by business franchises. It’s a place renowned for ethnic foods and hip restaurants. I stumbled upon local food markets (there were quite a few) and saw loaves of breads with the Uprising Breads logo. I then thought that the business has made its presence in the community. I took this as a good omen. It lessened my reluctance.
When I worked my first production plant shift, I was not the nervous-wreck I thought I would be. I went in there and performed what was expected of me. The pie station was my first duty and with some instruction, they let me proceed throughout the whole day. I would later find out that they had a tremendous order of pies and they were apologetic in not immediately paying too much attention at first. I made it clear that I wanted to contribute to whatever they needed. And in the two weeks, I did and learn a lot to whatever they could show me. On the second week, we developed a great rapport-it was a bakery full of Bros.
When I started my first shift at the retail bakery, I was willing to work yet nervous in meeting a new crew. I hoped that I would get along with them like I did with the people in the production plant. Instantly, the Head Baker beamed with friendliness. I was put to ease and eager to work. There was a mixture of male and females who appeared to sing as they work. (Literally, they sang to the music from the radio.) The bakers were great at teaching and already I found myself speaking to them on a personal level.
I learned a lot in the production plant and retail bakery. The production plant was where my most work was done. Because I`m dealing with mass production, the use of special equipment and machinery were used.
There was an unexpected and unusual order of pies (Apple, Blueberry, and Strawberry Rhubarb) for a major client. In two weeks I greatly contributed to the mass production of about 2000 pie lids and shells. I also helped in filling, sealing and packing. The pie lids and shells come in 6” and 9”. They have a special hotplate and bottom plate that are attached to a press-like device. I was able to attach the hot plates. To fill the pies, I measured by having a tray of pie shells on top of a box and on a scale; I filled the required weights to each shell and calculated in my head or pressed the “tare” button.
In making cookies, I dumped huge cookie dough into to a huge machine that ejected pieces of cookie dough onto a rotating platform. I took these pieces and placed them on trays which I later packaged.
In one day, a bread order can have as many as eight recipes or more that range from 100-200 loaves per recipe. I was able to work on half of the orders-three of them were Whole Wheat Bread. I learned how to mix recipes in a 350 qt. mixing bowl. I had to broaden my perspective when it came to measuring ingredients. It was very common to use a 23 kg bag of sugar or flour as part of the recipe. And there could be four bags of flours just for one recipe.
I’ve also helped proof and bake some bread; cut, weigh and pan Irish Soda Bread; use the Bun Divider, Pan hundreds of Hamburger bread, and helped round 37 heads of 750 g of dough.
Everybody was in charge of a particular station and when one person finishes mixing a recipe, it gets passed on to another person who divides and portions the dough in a machine and then places them in loaf pans. The oven station is operated by one person who scores, proofs and bakes bread. I did get a chance to do some of that work. By night there would be long racks of bread loaves, numbering in the hundreds.
In the retail shop, I’ve made up some recipes-two different types of banana loaves, an apple square tart filling, and a savory cheese muffin. We dealt in huge numbers- products that are intended for the retail store. I also chopped vegetables for a soup and scooped out muffins. What’s interesting enough, I aided in making some in-house muffin mixes which basically was flour and other dry ingredients. The retail is very creative and they get to create new recipes to keep the customer-interest alive. Unlike the production plant, the setting is smaller and an individual is responsible for making the recipe and baking it.
My work experience has shown me that I need to work on speed and efficiency. I was amazed how the bakers can take two pieces of dough, each 750 g, and quickly round them into a perfect smooth ball. They were people of experience and I just got a glimpse of what is to be expected. The retail bakery didn’t seem intense but the bakers are swift in their work. The people in both plant and retail all seem in command of what they are doing. My mass production of pies has made me aware of the speed that is necessary and the techniques used to achieve it. I learned that having all your equipment beforehand helps efficiency and speed. I am told that practice is all it takes to be better because a production plant is not that difficult to learn. The retail bakery’s small environment with all the ingredients nearby can help me feel better in command in my baking duties. I’ve made small strides in speed and efficiency but I am progressing because of practice and whatever tips I ask from the bakers.
I stand at the beginning of the baking industry. When I entered the Artisan Baking & Pastry Arts Program, it was understood that I was learning a foundation course in theory and practical work. Though, the foundation course was a very enriching experience. The Baking Industry operates on a total different world from my schooling. Speed and efficiency is important because the products are huge in volume and need to be delivered on time, or else clients are not happy. Baking may be a passion but it’s also a business.
The success I want depends on the skills I have and what I want to challenge. I originally planned to work in a production plant but my time at Uprising’s retail bakery seemed very cozy. After my last nightly shift at the production plant, the Head Baker chatted with me before I walked home. He shared his personal experiences in the industry and has made me consider the different options to my future baking career. I could:
A) Work in an Artisan Bakery
B) Work in a Production Plant
C) Work in a Production Plant to get experience and then work in an Artisan Bakery
D) Work in hotel
E) Gain enough experience and capital to open my own bakery
The last option seemed more unlikely for me but I won’t totally disregard it. I just don’t envision it at this moment. Speaking with other people made me consider to get whatever I can get in an uncertain economy. It all depends if I want to dream or settle. The best advice I’ve received about working in the baking industry are:
1) Stay at a job with a good team
2) Show that you’re always eager to learn.
3) Learn from your mistakes, especially when you first start a job
The bakers at the production plant and retail bakery had a prior baking experience and I was lucky to get insight from them all. The Work Experience at Uprising Breads is both the ending of my schooling and the beginning of my foray into the Baking Industry. I’ve come to learn that reluctance may have some unexpected reward.
TONY'S BAKING 