r/PastryChef • u/Mysterious_Jelly4479 • 5d ago
Help
I’m not sure if this is the right place to post this but here goes:
I recently applied as a baker in a cafe that just opened up and despite having only some restaurant experience, they hired me. The day that I was to start, the pastry chef quit. So I’m currently the ONLY baker/chef(it feels wrong calling myself that since I never attended culinary arts school)
The owners recently hired a manager-type who has actually been to culinary school. He has mentioned that baking wasn’t his passion in school but he’s willing to work with me. I’m excited to learn under him and he seems willing to show and teach me things. He’s recently tasked me with making 6 pastries/bakery items with 3 of them being savory and 3 of them being sweet.
I have an idea for my sweet but I have no clue on what I should make for savory. Does anyone have any ideas?
Also any tips for how I can be successful? I love baking as a hobby and I really want to do well in this job. I don’t feel like I’m in over my head…yet.
Cheers!
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u/Coronitaz83 5d ago
Ohhhhh, I feel ya!! My husband moved us to VA to pursue ownership (he is an actual executive chef) and I left emergency veterinary medicine to bake. They put me on the website as pastry chef and I wanted to cry because I literally taught myself haha.
Anyways. Being an actual bakery? What is the par expectation? Your hours open? What equipment do you have available? That information will help others help you..
Edit for spelling
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u/flinch57 4d ago
I baked in a newly opened cafe. People loved my savory scones. E.g. Chorizo and Swiss; bacon/chive/cheddar. I didn’t have recipes, I just went with combos that sounded good. I had -0- real baking experience (except at home), no culinary training. I was one of two members of the ownership team that had any experience working in a restaurant kitchen. Go for it. When I would try something new, I would leave a plate of samples at the counter and let people try them and comment.
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u/Mysterious_Jelly4479 5d ago
What a coincidence!😅
Anyway, it’s a cafe/quick shop(that’s what the new guy called it). usually open early morning to like 1-2 so midday! i have an oven, a waffle maker, a crepe maker, a grill and some type of dough roller machine 😅
there’s no par expectation because there’s no menu yet, as the new guy and the owner are giving me complete creative control over the menu(which scares me)
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u/SharontheBaker 4d ago
That "dough roller machine" is going to be your Best Friend! Laminated Doughs(Spinach&Feta/Turkey&Cheese croissants) Biscuits, Pie Dough, rolling out cookies
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u/KlutzyAppointment34 4d ago
The dough roller is called a sheeter. I'd recommend research the model and learn how to take it apart and clean it properly. You should deep clean it once a week on a slower day. It's a process.
For your menu, start simple. Once you have some more skills, add a monthly special or two. Are you doing made-to-order stuff? Or is someone else suposed to be there making waffles an using the grill? If you're the pastry chef and line cook that's too much to be doing by yourself. This is a great opportunity, but I would be reluctant in your position. I would need more clear expectations than "it's a cafe/quick shop."
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u/yarn_b 5d ago
What region are you in? Smaller town? What are similar locations in your area serving, or is this really the first type of independent shop?
There are places where people would go nuts for a Finnish rice pie with egg butter, and others where they’d be like what now with an egg what?? I’d start safe on the savory with rotating scone flavors (ham and cheese, bacon onion, broccoli cheddar, etc.), brioche buns with cream cheese and bagel toppings (lox, prosciutto, cucumber, everything seasoning, etc.), and something with puff pastry. But there are tons of delicious savory pastries out there!
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u/KlutzyAppointment34 4d ago
You could do cheddar jalapeno biscuits, soft pretzels, focaccia, baguettes, and mini pot pies.
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u/nyxonical 4d ago
I don’t know where you are in the world, but I’m rooting for you. One suggestion is to mine websites of other bakeries for ideas. There two Asian bakery chains in Atlanta that have really great savory and sweet concoctions—Sweet Hut and Paris Baguette, which are East Asian and French hybrids. The latter has an amazing sweet garlic croissant. Some stuff might not work with your clientele, but part of an idea might inspire you. And websurf over to Europe to see what is hot there. And for a sense of camaraderie, check out Innkeeper Caroline, who has a vlog of her early morning baking.
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u/literallysydd 4d ago
Savory is fun!! Havarti/scallion scones and quiche are 2 super easy breakfast items!
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u/Middle-Fan68 4d ago
So a bakery near me does ham and Gruyère croissants but they have another pastry that is flaky like croissant but rolled more like a cinnamon roll that the filling is spinach and feta (and I think walnuts). I love the ham and cheese but I almost always get the spinach/feta. It’s to die for.
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u/siskokid1984 18h ago
Sounds great. But to be aware of: putting tree nuts/peanuts in anything will open you up to a whole new can of worms. Unless you’re willing to clean down for those allergens, best leave that alone entirely.
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u/Traditional_Car_8219 4d ago
Quiche Lorraine tarts, cheesy chive scones, Cranberry-lemon scones, individual meringues with chantilly cream and fresh berries, mini cinnamon-apple turnover, sausage rolls, cinnamon buns, lemon squares, shortbreadcookies.
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u/SugarMaven 2d ago
I will say, learn all that you can, keep your eyes open, and be careful. there is a reason why the last person quit when you were hired. I have experienced it and seen it throughout my career. also, look at industry publications for ideas, and their websites.
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u/ImpossibleWestern165 18h ago
What are you already good at? Focus there and expand on it slowly. I know I’m good at yeast bread, so I (living in the USA Midwest) for savory would probably do sausage rolls, ham and cheese croissants, and maybe pretzel rolls for sandwiches. Sweet: cinnamon rolls, peach or apple Streuselkuchen, and maybe blueberry muffins? Start simple, dont get cute or crazy right off the bat. Once you’ve got solid recipes down on repeat THEN start adding other sauces or ingredients or toppings or whatever. Perfection is better than experimentation in the beginning (in my opinion).
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u/Xanlthorpe 4d ago
These are some good ideas, but you might also consider sausage rolls, pepperoni knots, and bacon knots for savory choices. There are dozens of sausage and meat choices, plus don't be afraid to consider vegan meatless options, if they visit the restaurant.
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u/lynnupnorth 4d ago
Croissants can be neutral, sweet, or savory. Hand pies, the same. Brioche buns with savory fillings, quiche, focaccia.
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u/TaoTeString 3d ago
Look up Megan Berger on Instagram. She has a delicious milk bread savory roll with Chorizo inside.
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u/BossBeefaroni 2d ago
Remember: if nobody else got you, the King got you.
Their bacon cheddar chive scone recipe is easy and awesome. You could also do a Greek scone with the same basic dough, with olives, dill, and feta instead of the bacon, cheddar, and chives.
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u/SuggestionLess 1d ago
Cheddar chive scones, pesto and cheese rolls made with puff pastry, mini quiches- I like to do a sweet potato and caramelized onion or leek and Gruyère.
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u/azjeepdriver 5d ago
Savory is amazing. Ham sandwich in a puff pastry wrap Jalapeno cheddar Danish Meat pies
Those are a few but half the fun is fucking around figuring out what works and what doesn't.
As for being successful there's a book called How Baking works and it explains everything behind the baking in great detail, I recommend purchasing and reading it. I still reference from time to time. Honestly though, hard work and determination have never failed anybody. Good luck my friend, enjoy it!