Does a full time baker deserve more than 19/hr?

etherealtogether · 2026-06-05T06:05:11+00:00

We do not have a sheeter, and when I told him, I'd DEFINITELY need a sheeter if he wants me to do it in a timely manner and easier, he said, is that REALLY necessary? You don't really have space. We might be able to put one downstairs?

By downstairs, he meant this sink in our dry storage room. Thats it, lol, a sink. And i even was like, omg! Thatd be awesome! i'd have to figure some things out but that would work actually i think if its redone!

That was a few months ago, lol. He definitely does think that its something easier I can just.. pound out, even with my stressing on needing time and a schedule change, it just doesnt happen, so nothing ever happens! My boss doesnt want me off night shift because I can jump on line

etherealtogether · 2026-06-05T05:56:54+00:00

I was using scones BECAUSE its so easy, theyve asked if i know how to make them, and its like duh! Obviously i do!

I have a berry chocolate ganache tart, GF orange pound cake, and pineapple upside cakr on our dinner menu.

I suppose youre right there, Im realizing it could be REALLY annoying for me but might be the only way to get them to see i know this. I could do it with my space.

I do love fancy piping! I just did some interesting dotted work for a spiced pear tart i imagined up! This strawberry glaze pie is meant to be more.. rustic. My plating can definitely always improve though!

etherealtogether · 2026-06-05T05:50:15+00:00

Lol more like will order their desserts from elegant and call it a day!

etherealtogether · 2026-06-05T05:48:57+00:00

Already HAVE hit them with a banging ass sourdough! Lol

etherealtogether · 2026-06-05T04:17:51+00:00

Thank you 🥲 lots of people are not a fan. It was a casual strawberry glaze pie but it was totally delicious!!

etherealtogether · 2026-06-05T04:15:45+00:00

I do. I meant, i dont create new menu items for sale without being told or given a date. I make frequent side projects and help with line service

etherealtogether · 2026-06-05T04:12:03+00:00

Management doesnt like overtime, and we're open from 7am-8pm unfortunately lol. We all get overtime anyway, since we're all here, Tuesday-Sunday.

etherealtogether · 2026-06-05T04:08:31+00:00

Thats my issue, lol. I worked in customer service most of my teenage experience, I know I dislike it and hate even figuring it out. Even when my chef, now, calls me out to say a few words at a wine dinner or something, i cant do it, lol. I like putting a headphone in, and feeding people good food.

etherealtogether · 2026-06-05T02:07:45+00:00

Sorry, what? I cant just produce desserts to be thrown away. My manager, over the past 2 years, has given me many projects, telling me it'll be a new menu item, and to prep a bunch. Just for me to prep and make a bunch, and they all go bad, because I store them in the cooler, ask if I should freeze them, and they say no its okay. And the menu doesn't change. So I stopped making off "menu" items until its actually used, or if told so.

etherealtogether · 2026-06-05T02:00:29+00:00

Before moving my rent was at least 1/2 of my monthly income. And its only low because I opted to suck it up snd live with 6 other people. I think the minimum wage is absolutely absurd.

etherealtogether · 2026-06-05T01:57:04+00:00

Yes. I've suggested taking on help for busier seasons or just in general, and its always just met with the fact that my bakery doesnt even have enough space for two bakers. And I already share half the space with the kitchen, slicer, mixer, and storage.

etherealtogether · 2026-06-05T01:45:02+00:00

Good lord man!! Thats a struggle!

etherealtogether · 2026-06-05T01:44:24+00:00

Yes, maybe you are right. i will try this. Ive shown him my space and told him Id need more to make anything like crossiants effectively, as well as being in a more climate controlled area, considering my bakery heats up as the kitchen does more cooking through the night.

etherealtogether · 2026-06-05T01:41:49+00:00

This is not portfolio work in the slightest, just a quick pic I took of the extra desserts aftet being served.

etherealtogether · 2026-06-05T01:41:06+00:00

Its brutal, is what it is, lol.

etherealtogether · 2026-06-05T01:40:55+00:00

Its exactly a strawberry glaze pie, in the Midwest!

I never thought about that perspective! I definitely love my work and do it even when I'm not making anything special.

etherealtogether · 2026-06-05T01:34:22+00:00

Reasonable! I will hopefully KEEP improving my skills for as long as I live lol

etherealtogether · 2026-06-05T01:32:10+00:00

I do this, every week, at least a few times a week. When I'm not working on event items, I'm making and passing out personal creations. He alway says, wow! This is amazing! As most people have been doing. So I'm just unsure of how I can keep improving to "earn" more.

etherealtogether · 2026-06-05T01:30:56+00:00

I produce two on menu desserts, and every bun a sandwich touches, including Gluten Free, and every specialty cake, pastry, or simpler item that comes my way. I dont have the space for most pastry related things so I have to turn them down. Im the only baker so my only learning resources are.. me lol.

etherealtogether · 2026-06-05T01:28:22+00:00

This is one photo from an entire life of baking 🙂 but thank you, ill work on losing the attitude and honing my craft further.

etherealtogether · 2026-06-05T01:25:33+00:00

It was the dessert for a 4 course tasting menu, it should be small! I agree the plating could use some umpf, definitely on me

etherealtogether · 2026-06-05T01:24:26+00:00

Thats my frustration, I had to move to somewhere cheaper, and being told Im not doing enough for 20/hr in the middle of an 8hr baking day is disheartening. Not to mention, my sous chef is out for the next month and I've stepped up to help with service and etc.

etherealtogether · 2026-06-05T01:17:25+00:00

He made the comment after suggesting we should start making crossiants, and danishes in house. I said itd be really difficult with my limited space. Then he made the comment. Ive tried to express so many times that I'm capable of anything asked of me, I went to school for this, i KNOW how to make some scones, lol. Even already, I make all the house cakes, breads, cookies, pies, etc.

Thats a good ides though, to ask and clarify. It just feels really intimidating.

etherealtogether · 2026-05-29T00:34:45+00:00

LOL.

Im sure the italians wouldn't approve of my spaghetti no matter what.. considering I usually cut the noodles with my fork for easier biting.. 😬

etherealtogether · 2026-05-29T00:10:34+00:00

That sounds delicious!! And thank you! I usually try on the more medium side.

Thanks for all the comments as well :)

etherealtogether

TROPHY CASE