I’m trying to become the kind of baker who is always five steps ahead. I
used to be still am the kind of baker who realizes she forgot the eggs at the store for the chocolate mousse or sometimes forgets to start the slow-roasted tomatoes ahead of time. Thankfully working at the bakery has largely changed the way I plan, move, and juggle things in the kitchen.
I have loved baking and cooking since I was little, but I never imagined I would actually be a baker by profession. It’s been quite an adjustment from sitting on my yoga ball at the nonprofit, jumping from meeting to meeting and answering emails all day. I would say I’ve loved every minute of it if it weren’t for the initial wrist/back/feet/exhaustion issues that come with a standing, labor-intensive job, but my co-worker told me at the beginning, “Yeah, your body will fall apart, but don’t worry, it will all come back together soon.” I didn’t believe her at the time, but thank goodness she was right.