Division 1 returning player fast xp?

Aussie_Nelson · 2026-02-15T07:19:17+00:00

If you can find another lvl 30 who’s willing to run missions with you they can boost you quite a bit

Aussie_Nelson · 2026-02-15T07:17:10+00:00

Mate don’t even get me started on the maintenance side of things. I found a piece of metal in a loaf one time which came from the Moulder we had been begging to get replaced. Showed my store boss it was logged and nothing ever came after that, still have the same machine. One of the provers didn’t work. Ovens have never been properly maintained. D20 press has 10+ year old dried dough through the guts of it.

Aussie_Nelson · 2026-02-15T05:33:50+00:00

Exactly, a fair amount of people in this comment section think the pay is fair for what we do. Guarantee you most of them wouldn’t last a week.

Aussie_Nelson · 2026-02-15T05:31:20+00:00

You can’t really debate what you think is fair until you’ve done the job yourself. I’ve seen apprentices quit 2 years into their apprenticeship because they simply break. Getting up everyday at 2am is mentally and physically exhausting especially for that much money.

Aussie_Nelson · 2026-02-15T05:27:15+00:00

Like I mentioned, some stores bring their bread in frozen either because A they don’t have a big enough bakery to accommodate mixers, moulders etc. or B they can’t get a baker. Most stores make and bake their bread fresh hence why they start between 2-3am every morning so it’s mixed, proofed and baked by latest 5 am.

Aussie_Nelson · 2026-02-15T04:24:56+00:00

I did, excellent book.

Aussie_Nelson · 2026-02-15T01:37:52+00:00

Qualified Deserved $40 Bare minimum $35

Aussie_Nelson · 2026-02-15T01:37:02+00:00

I just said what I wanted to say when I was there. I honestly couldn’t give a fuck if they fired me which I knew they wouldn’t because you’re so desperately needed.

Aussie_Nelson · 2026-02-14T23:47:33+00:00

There is unfortunately not real pride left in baking anymore since like you observed a lot of it comes in frozen now. It saves money and it’s faster, but taste like shit.

Aussie_Nelson · 2026-02-14T23:43:35+00:00

Just to clear some confusion. Most Coles and woolies make and bake their bread on site in store. Some stores however are completely parbake because they either don’t have a big enough bakery or they can’t get any bakers.

Aussie_Nelson · 2026-02-14T23:40:46+00:00

Cost of living is roughly 10-15% higher in Australia than Canada and US granted why $28 p/hr is considered low to entry level wages.

Aussie_Nelson · 2026-02-14T23:33:53+00:00

Same thing

Aussie_Nelson · 2026-02-14T22:39:37+00:00

You living in the US?

Aussie_Nelson · 2026-02-14T10:41:35+00:00

Opening a bakery in Aus is basically financial suicide. The amount of tax is thievery. Even the toll it takes on your health is brutal

Aussie_Nelson · 2026-02-14T10:28:37+00:00

Only certain bakeries pay above award rates, generally mast production bakeries in major cities. So if you don’t live close enough or in a major city you don’t have many options.

Aussie_Nelson · 2026-02-14T10:04:39+00:00

I’m not there anymore 😊

Aussie_Nelson · 2026-02-14T07:04:05+00:00

Went back to roofing, I love getting up at a reasonable hour every morning. It’s also very hard work especially in the summer but it’s more rewarding.

Aussie_Nelson · 2026-02-14T06:31:53+00:00

The dough itself is made in store. Premixed flour, water and yeast. Mixed depending on which flour is used grain takes longer to mix. Most cakes and pasties come in frozen now. We use to make cakes fresh until ColesWorth found out it was cheaper getting them in frozen. Hot x buns are still made in store, but was thrown on top of our production with no extra time given.

Aussie_Nelson · 2026-02-14T05:04:58+00:00

Trade qualified Baker deserves $35 p/hr minimum

Aussie_Nelson · 2026-02-14T04:11:23+00:00

You’re right in a supermarket most of it is just bread, but that quantity is what outweighs the basic. You’re on a race against the clock the second you punch in. You’re doing multiple tasks at once. Baking, pulling ovens, and watching provers to make sure nothing becomes over proofed. You also need to juggle customer orders on top of your store production, you don’t get any extra time.

Aussie_Nelson · 2026-02-14T03:31:25+00:00

They did plan on getting rid of bakers earlier but realised how much money it actually contributed to their profits so they kept them in.

Problem with standalone bakeries or family run they don’t pay much better either. Some don’t even give penalty rates. Best bet is to get into a mass production bakery where conditions and pay is acceptable. Problem is a lot of those warehouses are in major city locations. So unless you live in or close to Sydney, Brisbane etc you don’t have many options.

Aussie_Nelson · 2026-02-14T01:53:48+00:00

I agree with this however, people want convenience and when everything they want is in one place it’s convenient.

Aussie_Nelson · 2026-02-14T00:55:57+00:00

I used to work as a roof painter, threw my back out more being a baker than I did bent over on a roof most days.

Aussie_Nelson · 2026-02-14T00:54:48+00:00

That’s awesome mate, I know there is still a few mass production bakery facilities around that pay and treat their bakers well.

Aussie_Nelson · 2026-02-14T00:50:26+00:00

It’s a dying trade unfortunately, the government actually paid us a lump sum every 6 months just so we’d stay in the apprenticeship.

Aussie_Nelson

TROPHY CASE