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this post was submitted on 22 Aug 2023
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Commercial bakery. There's a distinct lack of people trained in that field. The ones that do get trained go on to work at little pastry shops and nice kitchens. Those of us that just crank out loaves are usually a motley crew
Wouldn't have expected that at all.
It's similar to a kitchen atmosphere in my experience. The ones that have a storefront like the one I run now have to keep a lid on the kinds of music and discussions we have in case a customer comes in. That helps cut down on the weirdos. Also, I reluctantly found myself to be the most knowledgeable and senior employee, so I guess I'm in charge now? The upside is I get to curate the vibe, and vet the people that apply.
I've had a fair few people in their early twenties come through and I have to say, they seem pretty radicalized. The kids are alright