Work Placement Presentation

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Work Placement Presentation

• By Diana Spence and Matthew Nestrovich

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Overview of the business

• Roblin Bakery and Pastry shop
• Located at 3889 Roblin Blvd
• Size- Average size, actually kind of small
• Well the owner and co-owner both worked there
  everyday, owner Jan worked in front and the
  co-owner is her daughter Jen, worked in the back
  with us, graduate of Commercial Baking a few
  years back.
• Seemed to be a lot of working people after work
  stopping in and buying breads, cakes and
  pastries, etc.

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Responsibilities

• Weighing, mixing, and preparing all sorts of
  products such as Croissants, Biscotti, Fruit
  Tarts, tones of Imperial Cookies, Cinnamon Buns,
  and Apple Sticks.

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Some more pictures
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More Products

• All sorts of breads Fergasa, Irish potato,
  Swedish Tea Loaf, Mediterranean, Cinnamon Loaf,
  Jalapeño Cheddar, Hovis, Dutch Crunch and much
  more

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Overall thoughts of my placement

• Well all in all it wasnt as bad as Jen made it
  sound when she came to talk to us. At first I
  found it kind of boring, but during Christmas
  rush it was quiet busy. I like the people that
  worked there sometimes there was some disputes,
  which I ignored. The hours were great 930 to
  330 on a normal day. Over all it was pretty
  good, I enjoyed it.

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Some Pictures of co-workers and the shop
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Cake Side

• I Matthew was on the cake side of the bakery, My
  responsibilities mainly included the preparation
  and finishing of many cakes. Making the sponge
  cakes to be frozen for later use, and making
  assorted creams like lemon chiffon, chocolate
  mouse, for use.

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Cake Produce
Chocolate Passion
Schmoo Cake
Black Forest
Yule Logs
Lemon Chiffon
Strawberry Voucluse
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Overall thoughts of my placement

• I have to Agree, Jen did make it seem like a lot
  worse place to work at. The hours were great at
  first, but when the Christmas rush began it
  became a little bit more hectic, with hours
  ranging anywhere from 8-12 hours. There were
  quite a few cakes to made during the rush, was an
  overall good learning experience of a real
  bakery.

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More Cake
Raspberry Voucluse
Panache Cakes