Trio of Creamssants
A chef is nothing without their team. Kitchens are tight, stressful spaces and people that gravitate to them have exacting standards and high expectations of themselves and others. A successful kitchen is one where the team works together toward a common goal, carrying one another if someone needs help, realizing that we are as reliant on one another as we are on ourselves.
In my kitchen I hire for attitude and hands. I believe that anyone with desire can be taught and I prefer to take a young, green baker eager to learn than a seasoned baker with habits that don’t mesh with Bakeshop. In the months leading up to Covid, my managers and I had been interviewing and training to build the team we wanted to work with. We decided that we would wait to find the people who we believed had what it takes to succeed in our kitchen. The catch, of course, was that we take on the extra work while we build the team.
By the start of 2020 we finally had that team: A solid foundation of longtime Bakeshop staff interspersed with a newer, less experienced but eager staff. All had made it through the holidays, and we were beginning to hum along. Then Covid hit and the bakery temporarily closed.
About a month into quarantine, it became clear that three of our staff were not able to receive unemployment benefits. I wasn’t quite ready to risk opening up the kitchen again, nor did we have the business to accommodate our large team, but these three needed to get back to work. It was fortuitous that they were already part of the morning crew and accustomed to working with one another. They had a tight bond and a broad foundation to execute the work that needed to be done when we first came back to bake for our wholesale clients.
Without further ado, let me introduce you to Magie, Chuck and Olivia. This fearless trio conquers the first shift of the day beginning at 4am each morning. They bake, deliver and run production, and for the first six weeks that we reopened after Covid they operated independently and were managed remotely during an uncertain time fraught with anxiety and fear. We owe them a huge round of applause for getting us back up and running. I am grateful for each of them.
Magie came to us having worked in other bakeries, and even ran her own pastry food cart. Fed up with the responsibilities and stress of that life, she longed to work in a supportive environment in which she could learn. She’s a wonderful communicator and very empathetic. She takes on the big sister role in this trio, kindly encouraging the team in a loving manner. She approaches potential conflict with kindness, compassion and maturity. She’s resilient and introspective—challenges only make her stronger. She’s the keeper of our prep list, organizing tasks throughout the week so all runs smoothly. She’s a Bakeshop fashion icon with her vintage throwback style, made up even when she begins work in the wee hours of the morning. She’s a ten! Every bakery needs a Magie!
Chuck walked into the bakery with a letter in hand asking if we were hiring. I always make time for these applicants. The courage to walk into a bakery is an admirable trait. Chuck did not have any professional baking experience, but fueled by a love of home baking inspired by generations of women before him, he decided to swap early childhood care to pursue a career in baking. Chuck is as good natured as they come and though he can be quiet, he’s really observing his surroundings and taking it all in. He takes his job seriously and takes great care for those around him. He’s our yes guy—always dependable and eager to take on another task. It’s impressive how much he’s been able to execute in our kitchen learning one task at a time as he builds a foundation of technique that will carry him far in his career. Chuck is a good guy!
Olivia came to us from California, a personal recommendation from a friend. I was told that Olivia was finishing business school at Cornell but her heart's desire was to bake. Olivia was our riskiest hire because we held a spot for her until she could finish school and make the move. She would begin work in early fall just as the bakery ramped up for the holidays. She was on the zero to 100 track! But, what sold me on Olivia was that she was an athlete and past experience has shown me that athletes succeed in kitchens. They work with their head down, have stamina, take feedback and keep going. During her short time at Bakeshop, she has learned how to do virtually every mix from scones to muffins to croissant dough, as well as the bulk of lamination. It’s impressive how unphased she has been as she takes it all in! Saturday mornings as soon as the clock turns seven, Olivia has the music on, setting the tone to pack our retail orders. Her sass and humor, including her tik tok skills are so fun to be around! We are so happy to have her with us!
In honor of this wonderful trio, this weekend we’re bringing back a pastry that they’ve all missed: Creamssants. Our version of a cream filled donut, made with croissant dough, filled with pastry cream and sprinkled with powdered sugar. Creamssants will be sold as a trio in each of their favorite flavors; vanilla bean, chocolate and coffee! They’re available for our newsletter subscribers only, so be sure to join our email list for access to all of our future weekly specials.
*Staff praise a collaboration between myself and the bakery’s lead manager, Melissa!