The final day at the bakery was slow, but I was grateful for that since the chopping I had done the previous day had really taken a toll on my arms. I worked with someone new who let me see how the French croissants were made, and I got to see what the pounds and pounds of chocolate I chopped was used for. The baker I worked with that night even commented on how surprised she was to see me moving my arms.
I like to see how things work together. Someone bought the food, I got to chop and prep the food, then someone baked it. It takes teamwork to bake food and to have kitchens run smoothly. Everyone contributes to a kitchen. I have had desk jobs where my job was to stare at a computer screen for hours, but I would get bored and my mind would wander to things like facebook and other websites. I love when people put their passion to work, and I love getting to be a part of it.
The kitchen is a space of experimentation. Sometimes things fail, and sometimes they are a great success. However, for the baker to be able to create new things, the kitchen needs to be clean, things need to be organized, and food needs to be washed and prepared for use. The kitchen is a great example of folks working together well. There might be some yelling and some frustrating words, but everyone is doing something to help each other out.
Ultimately, the final product that is produced is for the good of the consumer. The Head Baker wants folks to like the pastry, so they put their heart and soul into finding the best ingredients to make the best dessert! I have met so many people in kitchens. They share stories over the food they are creating, and as they do, it feels like they are putting a little of bit of themselves into the treats they are baking. It is an incredible thing to watch and experience. Through all of the tired and boring work that sometimes comes with a job, I encourage you to sit back and look at how each person plays a significant role, including you.
I wanted to share one of the recipes I made for the bakery, but took home and made it my own. You can add whatever fruit that you like or that is in season: peaches, plums, raspberries, etc…
Try it and let me know what you think!
- 2 c .gluten-free flour (I use King Arthur Flour)
- 1 c. gluten-free oatmeal
- 1 c. brown sugar
- 1 tsp. sea salt
- 1 Tbs. baking powder (to make corn-free baking powder, combine 1 part baking soda to 1 part cream of tartar)
- 1 tsp. baking soda
- ¾ c. melted butter (3 sticks of butter)
- 8 apples
- ½ c. water
- ½ c. sugar
- ½ a fresh lemon (used for zest and juice)
- 2 tsp. cinnamon
- ¼ c. brown sugar
- Preheat oven to 375° F. Mix all dry ingredients, add melted butter and mix.
- Divide the dough into ⅓ and ⅔ parts. Set the smaller portion aside to be used for later and pat the larger portion of the dough into the bottom of a 9” x 13” pan and bake for 10-12 minutes.
- Core and peel apples and cut into small quartered size, and place into a saucepan. Add the water and sugar to the saucepan. Heat and cook down the fruit. This takes about 10-15 minutes.
- Pour on top of the baked crust (Don’t add the watery part). Add rest of the ingredients. Roll out the remaining crust dough and place on top of the crisp. Bake at 375°F for 20-25 min or until you see the filling start to peek through the crust. Let cool,then serve. Homemade ice cream would be a great topper!