Since starting at Standard Baking I can feel a transformation in my abilities as a baker. The first day I walked into the bakery I was very overwhelmed with the work load, and everyone kept reminding me that it would only get busier when the summer months came. Over the past three months I have noticed an increase in my speed and an improvement in the quality of the product I put out. I am confident in knowing I can accomplish everything on time but I am still challenged everyday with new tasks. 

I was trained on two stations, AM pastry and AM shaper. In my last post I explained in detail my daily responsibilities for AM pastry. It is much harder to take pictures while on shape station because of the steady pace we need to maintain in order to make sure everything comes out correctly and on time. But I can explain, in word, my responsibilities while on shape station. I am in charge of shaping the italian and olive rolls, cheese and seeded fougasse, olive loaves, brioche, and demi baguettes. We offer these breads daily but also have special breads on certain days of the week. Fridays we offer challah, olive-onion focaccia, rustic baguettes and millers bread, I am also responsible for shaping these breads. I am also expected to mix pre-ferments. In addition to shaping breads I also must shape the morning buns, which is a laminated dough. 30 lbs of dough, butter and sugar that is given two sets of two, tri-folds, then rolled into large logs and cut to fit into muffin pans. 

Morning bun: middle of second set of folds
Once I have shaped all of the morning breads I begin prep for the afternoon bakers and complete folds in our rustic, olive, Maine grain and levain doughs. 


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    My name is Kimberly Kral and I have a passion for baking.