After Hours at the Bakery

         Unlike most places of business that begin their day in the morning or as the sun rises, by the time the doors open to the public at 6:30 AM, the bakery has been open for more than 12 hours.  For the next few weeks, I thought it would be fun to give everyone a bit of a peek behind the counter, go in the back and meet everyone who makes all those baked goods that we've come to know, eat and love.
       

           Up first is Stu Cawley.  In this photo he's preparing dough for croissants.  Stu is a pastry chef.  That's his title but take a moment to speak with him and you'll quickly learn that there is much more to him than meets the eye.  There is a saying that goes: a laborer works with his hands.  A craftsman works with his hands and head.  An artist works with his hands, head and heart.   Luckily for all of us, Stu works with his hands, head and heart.  During our conversation the other night I was struck by how he is as concerned in his craft, with some of the same issues that I am in my craft as a furniture maker...issues of maintaining quality, focus and attention to detail.

           Here's a quick look at Stu preparing dough for croissants, a brief moment in a process that starts in the early evening and unfolds over many hours throughout the night.

            Thanks to my daughter, Sofia who works part time at the bakery for helping me upload this video.  Stay tuned for more features from "Behind the Counter" at the bakery.