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A Day in the Life of a Baker

A Day in the Life of a Baker. Welcome to Vodden IGA!.

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A Day in the Life of a Baker

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  1. A Day in the Life of a Baker

  2. Welcome to Vodden IGA! When you become a part of the Vodden Bakers team you are part of an integral plan to help a community grocery store meet the high demands of its marketplace. This brief presentation will give you a general idea of the average work schedule as a Baker.

  3. Wake Up 5:30 a.m. You wake up, and prepare yourself for work.

  4. Arrive at Work 6:30 a.m. Arrive at work and fill the sinks and turn on the proofer and power.

  5. Breakout #1 • 6:35 a.m. Retrieve the breakout carts from the coolers. • 6:40 a.m. Sanitize area, including yourself. • 6:40 a.m. Prepare the breads, buns, and sweets.

  6. Clean and Compile • 7:00-7:30 a.m. Clean bun bins. • 7:30-7:45 a.m. Compile the shelf list and reduce items.

  7. Freeze ‘n Go • This is the trip to the main freezer • Warning: The freezer is set to -20ºC, this reduces ones flexibility, and can cause immediate tissue damage if you don’t wear protective gear.

  8. Pricing, Baking and Preparation • 8:00-8:15 a.m. Once you’ve returned from your Freeze ‘n Go trip you have to price the items you took. • 8:00-8:30 a.m. The baking of the breads, buns and sweets. • 8:15-8:45 a.m. Preparing Muffins, Cookies, and Pies. (Tray them) • 8:45 a.m. Baking Par baked breads and buns. Baking Cookies, Pies, and Muffins

  9. Store Opens • At 9:00 a.m. the store opens. The baker has been awake for about 3½ hours already. • 9:00-9:15 a.m. you start filling the bins with the baked buns, and breads. Stocking Bins

  10. Baking and Packaging • 9:00-10:00 a.m. Baking • 10:00-11:30 a.m. Baking and Packaging items (usually the baking will be done by now) • 11:30 a.m. Turn off the proofer.

  11. Cleanup and Dishes • 11:30-11:45 a.m. Cleanup work area and refill the proofer water basin. • 11:45-12:30 p.m. Washing Dishes

  12. Break and Breakout • 12:30-1:00 p.m. Lunch Break. • 1:00-2:00 p.m. You breakout the next days orders. There are 2 breakout carts. The first cart is for the buns, while the second cart is for the sweets.

  13. Clean up/Touch up • 2:00-2:30 p.m. You put away any new orders, sort out deep freeze. Then you restock the front freezer. • 2:30-(3:00) p.m. Refilling shelves, and finishing up any odd jobs. Usually the baker is finished around 2:30 p.m.

  14. Credits Bakery Manager Tina Vidal Coop Student Allan Clark Special Thanks to: VoddenIGA THE END North Park Productions. 2004.

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