I only worked at a satellite bakery[1], not the bread making part, which is not taxing mentally after 20 days. For the rest I honestly cannot speak.
[1] sandwich preparation, finishing touches for cakes, closer to a starbucks.
[1] sandwich preparation, finishing touches for cakes, closer to a starbucks.
I worked there for almost but not quite two years, and by the end I was managing the bread dough for all the mixes (moving things in and out of the proofer and fridge as necessary to make sure they were ready to bake at the right time), mixing all the specialty breads (multi-grain loaf, rye breads, holiday breads, basically everything but the sandwich bread, french bread, hot dog buns, and pizza dough), handling 95 percent of the actual baking, plus I was the person who kept track of the pastry stock, produced and baked pastries, and did the final prep work (frosting the brownies and cakes, etc).
If you're curious, please don't hesitate to ask me how often things went smoothly.
ps: I am not saying thta being the customer interface is easy. Just not in bakeries and some other kinds. My mother was a post office clerk, it was famous for the angered waiting line venting violently on the powerless employees, sometimes physically. I never had to deal with this in the food serving business.