I appologize in advance for just dropping this in here.

I have been slogging my way through tribe.net for a week or so trying to find ~ ~
Tradtional scratch bakers and pastry chefs who work on a production level.
Know that there Must be some one else out there - but am having a real hard time find you...

Please, any assistance would be Greatly welcomed !
I am Lost and (apparently) alone in Pittsburgh....

Would love to find others who still make Traditional breads and pastries by hand on a production level...hoping to connect with others to discuss - 'The Trade' ; issues with production in various areas of the country ; ideas on viable places to relocate for my / our work... Experiences... How you are continuing to maintain our tradition in an increasingly mechanized work place... Training new folks... Adapting formulas for special dietary needs... ANYTHING....

I was trained by Traditional Master German Pastry Chef in European breads and pastries and have worked mostly up and down the coast of the Pacific Northwest . However I am currently in Pittsburgh and feeling VERY cut off from folks in my industry.

Any direction or assistance in finding a more appropriate tribe (if needed) would be greatly welcomed.
Thank you so very much for your time and any help that you might be able to offer.
posted by:
Satiera
offline Satiera
Pittsburgh
6 friends
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    Re: Lost ~ seeking direction and/or assistance...

    Fri, July 13, 2007 - 8:07 PM
    I guess I don't know what you mean by production levels. I'm a personal chef and baker. I make small batches of whole grain and sprouted bread for my customers, but at home and by hand. So I make 6 - 12 loaves on a baking day. Plus other baked goods (granola, muffins, scones, tarts). I'm not sure what I would have to offer, but would love to talk.
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    • Satiera
      Satiera
      offline 6

      Re: Lost ~ seeking direction and/or assistance...

      Sat, July 14, 2007 - 7:18 PM
      Thank you !
      To be more specific - -

      I was apprecticed as a baker - - - back when rocks were soft - - -
      in a Mom and Pop-style European Bakery baking breads, breakfast bakeries and desserts at several 100 pieces of each, per day...
      These folks rescued me and encouraged me to attend Trade school " to prove down the road that I Really wanted to Learn the trade - and had not just fallen into it..."
      Spent three years getting my AA in Professional Baking and classes towards my BA before my pell grant was dropped...

      I have been working in kitchens (bakeries) for upwards of 30 years. More than 25 of those as either an apprentice, baker, or Pastry Chef (past 14 years.)

      Work currently in a Hotel (one of a couple over the years.) Have been a department unto myself for most of the time ( NOT by choice) since my apprenticeship ended.
      Worked for a Casino for 5 years before moving here - baking and making pastries and speciality desserts from scratch for daily functions "averaging" 500 ppl total; special events (3000 - 5000 people); fine dining desserts and bread for service (100 ppl daily); and Sunday brunch and High Tea (100+ per event....)

      Have also worked as the overnight shift leader in a 'hand formed, scratch production bakery' making breads (1000+ loaves/shift ) and speciality French baked goods.

      I would enjoy talking to you as well.

      But Please - IS THIS THE RIGHT TRIBE FOR ME or is there a better suited one....?
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        Re: Lost ~ seeking direction and/or assistance...

        Sun, July 15, 2007 - 5:28 AM
        I'm pretty new here myself, so I don't know if there is a better tribe. I joined Tribe looking for people who wanted to talk about cooking and baking as passionately as I do, and I haven't quite found that, but it may also be because it is summer and people have better things to do than sit at their computers.

        I haven't any where near your experience. I've always loved to cook and bake, but in my family you become a professional and work in an office, or become a teacher, so it never occured to me to pursue cooking professionally. I was in law for many years before I left and took a barely above minimum wage job in a small bakery. After the bakery closed (1+ later) I started my own business as a personal chef. I am still very new at this and definately small time I am in awe of the amount you produce per day.

        My knowledge of Pittsburgh is also limited, but it is my understanding that it used to be covered with mom and pop bakeries. I have heard though that Philly has become quite the food destination. What kinds of things are you interested in talking about?
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  • Re: Lost ~ seeking direction and/or assistance...

    Sat, July 14, 2007 - 8:42 PM
    I know there are a few pros who post here on a semi-regular basis...don't know if they do those kinds of numbers on a regular basis, but they definitely work in production shops.
    I personally am a home baker for my (and my friends') enjoyment, but I worked briefly in a neighborhood bakery-cafe in Seattle where I was the weekday baker (4 days/week) and I baked off on average, 12-20 loaves of artisan Italian-style and alternative-grain breads, plus a few dozen each of muffins, scones, danish, cookies, cinnamon rolls, sticky buns, etc plus 6 dozen bagels each day. There was one other pastry chef who prepped the danish and croissants that I baked off the next day, though.
    I had to give it up, though, because getting up at 3:30AM was a killer for me. :)
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