Tag Archives: sugar baker

Sugar and Spice and Everything Nice

Sugar and cinnamon, no unwillingness to taste the sweet spice…

Act II is underway as the OCI Advanced Baking sugar bakers gathered again for next-level training after a 2+ week break.

IMG_6394Notwithstanding 9-11 hours of sleep per day, a break of such length is fertile ground for deepening of focus, sharpening of technique and business planning for the new year. Focus: What products truly qualify as Essential Confection contemporized classics? Technique: reinforcing muscle memory of basic skills such as rolling and cutting, piping Chantilly rosettes and decorative chocolate filigree. Planning: Who is the Essential Confection guest and how do we voice the business model of supporting food organizations through guest partnership?IMG_6401

Big plans require small and consistent execution.  I practice a constant distillation of the excitement I feel in the creation of Essential Confection, with the balance of honing the number and type of products we offer.

And the search that helps our customer find us is on.

So, sugar and delectable new horizons once again hang in the air. Last night, both had the essence of spicy cinnamon. What do they have in common?

I can’t wait for the next bite.

I Can Wear Nail Polish for Two Weeks

Tintinnabulation of bells in the perfumed halo of the fir trees; ’tis the season...

Odd, the little trade-offs that go with professional baking. There’s a clear standard of professionalism that, the truth be known, all bakers subscribe to whether they admit it or not. The individual features of the code aren’t really important; however, in scheduling a manicure today… today being two days into a two-week winter break at OCI… I humored myself at the thought that a specter of my past was once again a possibility, if only for the duration of the vaca: a French manicure with polish.

IMG_6331I guess there’s other humor in baking. Naively assuming one has the physical stamina to haul 50-pound bags of flour. Acknowledging that the product the baker is producing has virtually no shelf life. And, oh, yes, remembering that offering fresh bread at retail each morning requires getting up in the middle of the night. Only bakers can see humor in these things. Devotion to the craft is a great companion to humor.

I’m unsure if there’s a baking mantra, but there certainly is a logo, nail polish or not.