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Shoutout to the Saturday rush that almost broke me, 14 dozen croissants in 4 hours
Two Saturdays ago my normal closer called out sick at 3am and I had a 90 person wedding order plus regular walk in traffic. I did 14 dozen croissants, 6 sheet trays of cinnamon rolls, and 40 loaves of sourdough solo between 3:15am and 7:30am with one oven that runs 25 degrees hot on the left side. Around 5am I pulled a tray of croissants that were pale on the right and burnt on the left and just stood there staring at them. I slid them onto the bottom rack for two more minutes, rotated the tray, and they came out fine, but that moment of panic cost me maybe 4 minutes I didn't have. The wedding order went out on time and the bride's mom tipped me $40. Has anyone here figured out a trick for a hot spot that won't quit, or am I just stuck rotating trays forever?
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troy4395d ago
Congrats on surviving bakery hell, sounds like your oven's the one who needs therapy.
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