We increased the goods sent to the Saturday GCM by thirty five percent over the previous week. We made it until 11:10. The store was very busy Saturday. My buddy Chef Coppidge was here Saturday. The baker guys came and found me and said "A guy named Rich is at the back door". I went to the door and there he was. He said "I couldn't get in the store, they are lined up outside". We didn't do quite as well yesterday. I think the heat has chased everyone to the beach. I was in Hartigan's ice cream shop last night, they were busy.
The rhubarb danish in the picture, is what we sent to the GCM, Saturday. We made a change to it. In the center, we piped a little cream cheese filling, under the streussel. I didn't taste them, but they sure look great. Next to pretzel rolls, I think danish was the second thing we sold out of. People know what's good.
Matt got our farmer's market listings on our web page last Friday. Our plan is to list our offerings at each market. We're hoping this reduces any confusion/disappointment. This morning I will put up the list for the Wednesday GCM. Starters and soakers need to be prepared, starting this afternoon. Brioche, Danish and croissant doughs, will all be mixed this afternoon, laminated and/or shaped tomorrow, and baked early Wednesday morning. All the other breads, with the exception of baguette and ciabatta, will be shaped tomorrow and baked sometime Tuesday night. We use a spreadsheet that will be taped up on the proofer, this afternoon. Matt has been talking about going to a large, large monitor, instead of what we are doing. Interfacing it, with God knows what. I act like I understand him when he speaks. I struggle with makin' sure there is salt in every dough we mix. We are talking about using it for our nightly production list, as well. Can't tell you how many times a night you'll hear "Donde esta la $**# papel", means "Where is the freakin' list". The donut icer takes it to finish icing the donuts, the guy at the oven takes it to sort out the bread, the bench guy needs it to determine how many more baguettes to scale, and somebody will have it at the sink, tryin' to save it from a spilled cup of coffee.
Oven timer is goin' off. I have an apple frangipan tart for 6am. I also have an overwhelming amount of office work for today. Seems I don't do any for two, three days, and I end up, a week behind.