Getting our bakery to flow

For someone like me, I have to defend against my tendency towards chaos.

Before becoming a baker full-time, I didn’t have a great track record in the kitchen. I was never a very good line cook. I wasn’t great at recall - constantly forgetting what I had working. I had poor technique so I was slow and messy. My apron, shirt, pants, glasses, etc were always covered in food. Always behind. I never felt at ease. If I ran out of a component it would throw my night into a tailspin.

When I started down the baking path - I didn’t want to repeat that feeling or let that feeling dominate the environment... That feeling of never being able to clear your head, to think ahead, to taste what was right in front of you. But, within a few months of being in our new baking space, that feeling was creeping back. It felt like we were always piling mixing bowls, cambros and sheet trays in the sink, standing on a layer of flour that we were always stomping further and further into the cement floor, and nothing had a place. And… I was back to being covered in ingredients - water…