A Day in the Life of a Baker

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A Day in the Life of a Baker
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Welcome to Vodden IGA!

• When you become a part of the Vodden Bakers team
  you are part of an integral plan to help a
  community grocery store meet the high demands of
  its marketplace. This brief presentation will
  give you a general idea of the average work
  schedule as a Baker.

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Wake Up

• 530 a.m. You wake up, and prepare yourself for
  work.

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Arrive at Work

• 630 a.m. Arrive at work and fill the sinks and
  turn on the proofer and power.

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Breakout 1

• 635 a.m. Retrieve the breakout carts from the
  coolers.
• 640 a.m. Sanitize area, including yourself.
• 640 a.m. Prepare the breads, buns, and sweets.

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Clean and Compile

• 700-730 a.m. Clean bun bins.
• 730-745 a.m. Compile the shelf list and reduce
  items.

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Freeze n Go

• This is the trip to the main freezer
• Warning The freezer is set to -20ºC, this
  reduces ones flexibility, and can cause immediate
  tissue damage if you dont wear protective gear.

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Pricing, Baking and Preparation

• 800-815 a.m. Once youve returned from your
  Freeze n Go trip you have to price the items you
  took.
• 800-830 a.m. The baking of the breads, buns and
  sweets.
• 815-845 a.m. Preparing Muffins, Cookies, and
  Pies. (Tray them)
• 845 a.m. Baking Par baked breads and buns.
  Baking Cookies, Pies, and Muffins

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Store Opens

• At 900 a.m. the store opens. The baker has been
  awake for about 3½ hours already.
• 900-915 a.m. you start filling the bins with
  the baked buns, and breads.

Stocking Bins
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Baking and Packaging

• 900-1000 a.m. Baking
• 1000-1130 a.m. Baking and Packaging items
  (usually the baking will be done by now)
• 1130 a.m. Turn off the proofer.

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Cleanup and Dishes

• 1130-1145 a.m. Cleanup work area and refill the
  proofer water basin.
• 1145-1230 p.m. Washing Dishes

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Break and Breakout

• 1230-100 p.m. Lunch Break.
• 100-200 p.m. You breakout the next days orders.
  There are 2 breakout carts. The first cart is for
  the buns, while the second cart is for the sweets.

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Clean up/Touch up

• 200-230 p.m. You put away any new orders, sort
  out deep freeze. Then you restock the front
  freezer.
• 230-(300) p.m. Refilling shelves, and finishing
  up any odd jobs. Usually the baker is finished
  around 230 p.m.

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Credits

• Bakery Manager Tina Vidal
• Coop Student Allan Clark
• Special Thanks to
• Vodden IGA

THE END
North Park Productions. 2004.