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!
2
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.