Back Home Bakery intern May
This past week (June 5-11) May visited the Back Home Bakery from the L.A. area for her internship. During the week we had the usual work-load plus a bunch of extra palmiers and baguettes for a special order. The area she felt she improved on the most was controlling the factors to get the desired dough temperatures in both loaf breads and laminated doughs. Although I'd like to think that being in the bakery was her main highlight of the trip, seeing this as we were coming home from the Tuesday night farmers' market was probably at the top of the list.
Thanks for the hard work May, and for spoiling Hoku rotten.
-Mark
http://TheBackHomeBakery.com
May working on the 20qt mixer while we start the rolls
shaping as I record times in the background
Comments
Thank you for your photos and video, Mark!
She must be a great baker. A hard worker equals a great baker!
I never seen a baby deer like this. What a beautiful move the baby deer made to work with her mother. It is priceless.
Sincerely,
Akiko
I think May enjoyed making the pastries more than she anticipated and they were certainly hard work. Although I had seen newborn fawns before, we were lucky to have the camera with us this time.
-Mark
Just so you know, we had steak tonight for dinner and I cut up a few pieces of it for Hoku. She was most appreciative. I think she's having withdrawls from being overly spoiled from you.
I'm happy to see that you picked up so much from your week here and I thought you'd like to know that the people who we made the baguettes/sal's and mini palmiers for (the special order) were very pleased with them as were everyone who received them. Take it easy and time for me to go to sleep. Farmers' market tomorrow and you know what that means.
-Mark
I like the Spinach Artichoke Puff. I'm already thinking what to leave by end of July.
Thomas
PS: I'm approaching Montana real fast right now: http://tssaweber.com/WP/2011/06/the-gang-of-three-is-heading-west-cont-i/