22. Jul, 2016

Work Experience at Swifts Bakery

Work Experience at Swifts Bakery

what a day, alarm went off....2.15 am....shower and rally to Ludlow Business Park...arrival 3.50 am
Ali was there already and was inside the Swift bakery Unit, he did see Rob who opened the bakery for us, and had to make his way to collect his son Elliot, 5th generation of Swift Bakeries certainly has another Star in the making. On Rob's return with Elliot...a quick pet prep talk and of we went, so the "painters" as he called us had a sense of what is going to happen today.....I am so glad I have a few nice friends in Catering who are so passionate in what they produce, married to their job, endless personal sacrifices to maintain highest standards of fine fresh produce. My first question was, how do you plan your day, rest and sleep.....honestly  an answer what I was expectating was confirmed, so ....making dough, then making more dough, and a bit more, going home for 1-2 hours, have a power nap and back to it.....and again more dough making. Time off.....never bank on that.....Social time, no evidence of that either. All about timing, put in 100% passion/pride getting orders ready and in time, in a way it is the same as kitchen service prep and more prep....mis en, mis en....if you want a boring life, stop reading now…..
so we started making Brioche buns x 100, in the end of our shift we done 300.....then Rustic sourdough breads, then a special order for a pop up kitchen that night for James Sherwin,.....at least another 10 different dough's were waiting for us to weigh, cut, shape, tray up and put into the special proving cupboard, more breads on the go for Karl at Downton Lodge,….while these were proving more dough’s appeared from somewhere....all hand made out of and array of different types of flour, the on the go explanations of those ones, the chemistry between how they react as a  fresh yeast dough or as a sour dough, what will happen and why, honestly this was a full on session firing from all cylinders.
The way Rob explained the doings, made us feel at ease in doing our bit to put in a good days work. We were discussing in depth about cooking and bakery going hand in hand, the perception and knowledge of customers, how we can make it better for all concerned. There was a lot of brainstorming going on between the 3 of us, the mutual respect for each others profession, discussing our aims and future involvements in shows and education encouraging others to do the right thing, to prosper and pass our knowledge on to the future great and good.
Before going to Rob for the day, I knew it was going to be special…… but I think that was mutual experience to all involved.

I will go back for more breadmaking and a brain fixCool

Thanks Rob for having us