Tell me one interesting fact about your job that most people outside wouldn't know

I'll start first: most of the cakes you get from bakeries come in frozen and prepared. Even in really nice bakeries we get frozen bases to ensure consistency. The designs are always fresh and we put a lot of work in but most people expect a freshly baked sponge every time

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samueltyler2 · 80-89, M

That is very interesting. My family, on my dad's side, were bakers going back generations. Everything was made from scratch. There are both chain "bakeries," from Dunkin Donuts, which have their donuts delivered every day, to others that receive prepared dough, like Paneras, to local ones that still make the dough from scratch. The local bagel store has it's bakery behind it, and you actually see bags of high gluten flour they use. The larger supermarkets also bake fresh, again you see their big, industrial mixers.

JimboSaturn · 51-55, M

@samueltyler2 I worked at Dunkin Dougnuts in the 80's and back then they were made from scratch.

samueltyler2 · 80-89, M

@JimboSaturn interesting, back at that time, I used to drive through a section in Brooklyn nearly every day in which there was a huge Dunkin donuts "factory." The local stores now, many based in gasoline stations, etc, have no baking facilities. Let's have a survey here.

JimboSaturn · 51-55, M

@samueltyler2 This is up in Canada. I don't think there are even any Dunkin Dougnuts left here anymore.

samueltyler2 · 80-89, M

@JimboSaturn interesting. I know donuts are a big item in Toronto. Are they made in the stores? I love the fresh "baked" ones at local farmers markets or fairs. Often, in the fall, they are deep fried, apple cider dough.

I just googled it, fonkin donuts are not made in the stores, but many krispi Kreme stores do make them on site. Apparently, in the US, if you want fresh donuts, find a Krispi Kreme.

JimboSaturn · 51-55, M

@samueltyler2 I think most of the dougnut stores are like you said, premade and just baked at the store.

samueltyler2 · 80-89, M

@JimboSaturn sadly, a lot of baked goods are not baked locally, the taste shows it. Walking into our local Wegmans, a massive supermarket with a full in store bakery, the aromas of fresh bread and cake is overwhelming. It is a really tough life, but the art of antral baker is fantastic. I still enjoy baking bread with my grandkids, my wife loves baking cookies with them. But,n that is getting off the original story.

JimboSaturn · 51-55, M

@samueltyler2 I guess we have to go to real bakeries or bake ourselves!

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Soph03 · 18-21, F

@samueltyler2 you probably wouldn't know most of my friends praised our freshness and then when I told them the bases were frozen they said they could taste it all along!

samueltyler2 · 80-89, M

@Soph03 I am sure you are correct. But, it is surprising that your bakery used the frozen dough. I wonder what percentage does?

I often make enough dough for many loaves. I do the first rise and then knead it and form my loaf, then freeze the dough. That way, the thawing accomplishes defrosting and a second rise. Then baking gives the aroma and feel of fresh-baked bread.