Feet throbbing, back aching, and head pulsating, I stepped out of the bakery today missing the spring in my step that I arrived with earlier in the morning. Perhaps it was the longer hours today, or maybe it was the fact that there were six bakers in the kitchen when there usually are about three. Truthfully, it probably was just me being hypersensitive after a sugar crash.
None of this means that I don’t love what I do, however; baking is one of my huge passions and the opportunity to intern here is worth all the ephemeral aches and pains. However, I’m going to let the pictures do a little more of the talking today, if that’s alright with you all.
The day started out with some pecan pie bars (which I actually didn’t get the chance to photograph! So sorry, I’ll make it up to you all) while N sliced up and plated some brownies.
You’ve got your classic fudge brownies…
…your Scout Brownies (with Girl Scout cookies inside of them!)…
…your Peanut Butter Brownies (which look beautiful with the designs on them)…
…and your Fudge Walnut brownies…
These are actually some of my favorite brownies in the shop–although the salted caramel ones still reign supreme for me. I love the varied texture and nutty (duh) flavor that the walnuts give the brownie.
Now, this was a sad cupcake. An under-baked orange cupcake, it proved unable to be frosted with its orange buttercream counterpart due to the huge indentation in the middle. However, a quick piping job fixed the whole situation. Happy cupcake.
Oh yeah, lots of cookies today.
Also, lots of ice cream sandwiches.
But I digress.
Now, there were two real blg standouts for today. You saw a bit about the first in the first photo in the post. I cannot take credit for those cupcakes; one of my fellow bakers, “Q,”
did the beautiful piping and fondant job for those cupcakes. She even went into little minute details like the tiny fondant ladybug. Great job, Q!
The second was something of my creation. By the end of the day, I was thinking of things I hadn’t attempted yet. As my eyes scanned the room, I saw the industrial mixer.
I had frosted, yes, but never had I actually made the frosting. Luckily, G was more than happy to show me the ropes. The first batch started off a little rocky–a new mixer, an oral recipe–but after my first two very successful batches, I’m glad to say that I can officially make buttercream!
Tomorrow, my time as an intern officially ends (although I will be going in again on Tuesday to bake some things for a presentation). However, my time there hopefully won’t have to end as my internship concludes–fingers crossed! I’m hoping for the best tomorrow.
Lastly, I just wanted to say: thank you all to those who have been following my journey in the bakery these past two weeks. I really do appreciate your readership; I mean it!