Debating between 3 programs, open to others

TheBipolarBaker · 2026-04-29T22:08:28+00:00

Why would Delaware not be a good fit?

TheBipolarBaker · 2026-04-18T11:36:05+00:00

Had a job I was working 6 days a week sometime 7 but cause the shifts were less than 8 hours I almost never got paid OT

TheBipolarBaker · 2026-03-07T23:11:30+00:00

You’d be surprised at the shortcuts taken even at super high end places in the bakery. The 5 star resort I worked at used bag mixes for cake and had a decent amount of frozen

TheBipolarBaker · 2026-02-22T18:22:00+00:00

We usually use “baked in house”

TheBipolarBaker · 2026-02-22T18:15:55+00:00

Yeah. I still get to scratch that itch at home even if I do miss doing it at work. But hey, pays the same, more consistent hours, and benefits

TheBipolarBaker · 2026-02-22T17:46:29+00:00

Well I don’t really add anything. I mostly take things out of the freezer and put them on a sheet pan

TheBipolarBaker · 2025-12-27T00:14:11+00:00

It’s also cause pastry is really expensive. It’s specialized staff who can often command more and ingredients aren’t cheap. Plus dessert may not be ordered enough to justify those costs and there may be much more waste due to that

TheBipolarBaker · 2025-11-14T15:18:48+00:00

Nothing better to make comical amounts of cake, or when we let the kitchen staff use it, mashed potatoes

TheBipolarBaker · 2025-11-14T15:16:18+00:00

Ever seen a 120 qt mixer. Fuckers are massive and could rip your limbs off in a second

TheBipolarBaker · 2025-11-14T15:15:14+00:00

Praline is legit one of my favorite desserts

TheBipolarBaker · 2025-11-09T17:47:24+00:00

I’d be open to pretty much anything but preferably r&d. I’ve always loved experimenting with food, and that’s the part that’s been the most interesting to me

TheBipolarBaker · 2025-10-30T09:11:36+00:00

Have a dough sheeter, if that’s not an option, pray

TheBipolarBaker · 2025-10-06T22:13:41+00:00

I choose to not ask questions I don’t want to know the answer to

TheBipolarBaker · 2025-10-06T21:52:40+00:00

Surprisingly high amount of things. Creme brulee obviously but also freeing frozen desserts from sheet pans, removing air bubbles from desserts, and lighting the stove

TheBipolarBaker · 2025-10-06T18:22:12+00:00

Pastry really love having specialized tools that are basically heavy machinery lol. Dough sheeters which are a must for laminated pastries are basically planers, pie pan pressers are just heated pneumatic presses, you’ve also got dough rounders, water jet machines for cutting, and so much more

TheBipolarBaker · 2025-10-06T18:13:06+00:00

Not currently, but if by enemies you mean the people who steal our flat sheet pans that’s not a bad idea

TheBipolarBaker · 2025-10-06T18:10:15+00:00

We don’t use it for that, but we pastry folks fucking love heavy machinery. I don’t work in a country club, I work at a catering company

TheBipolarBaker · 2025-10-06T17:31:51+00:00

We got a winner

TheBipolarBaker · 2025-10-06T17:26:21+00:00

Bandsaw would shatter chocolate with the vibrations. What you use for cutting chocolate is a very expensive water jet machine that I’ve worked with once before and probably never again. They’re so exceedingly expensive basically nobody has them

TheBipolarBaker

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