1) What education or training was most valuable to your career? As a baker and as a business owner?
Personally, I mixed some professional baking classes with on the job training. I grew up in our bakery, so I have had a lot of experience in this environment. After travelling and gaining new experiences, I found new passions. When I decided what I wanted to learn and do, I searched out the type of education that suited my time and needs. The rest was practice, making mistakes, asking for help, and learning. The daily work in the bakery is the most valuable experience for me. Being a business owner requires a great deal of resilience. Working in your business teaches you how to run a business. On a day to day basis, beyond the romance of baking, I am finding solutions to problems. I am really good at that because I am always presented with problems to solve.
2) Do you enjoy your job and why?
I enjoy the baking process and the comradery of working with a team. I enjoy happy customers and take a great sense of pride in what we do here at Christies. The management of the business takes a great deal of energy both mentally and physically. Sometimes I feel that I don't have enough, but I always manage to find the energy I need.
3) What are some challenges in your job?
Owning and operating a bakery business has a great deal of challenges, too many to mention. Some of them are: the early working hours, the physical nature of the job, equipment breakdowns, costly equipment maintenance, and being responsible for everything that happens in your business.
4) What is some advice you have for someone who wants to become a professional baker?
For any job in the food service industry, it is better if you are guided by a passion for the work as opposed to the monetary value you can perceive. As we like to say: "The food business is a labor of love." That being said, if you like working with your hands, and you have a lot of energy and a sense of urgency coupled with an attention to detail, this could be a great profession for you. The baking profession is extremely rewarding, but physically demanding. If you strip the romance away from any baking job, we are really making a mess and then cleaning it up! A person who works in the food industry should be prepared to clean. Also, be prepared to have fun while you work.
5) Do you think that over the course of 5 years baking will change? Why?
Things are always changing, but as time goes on, the cost of doing business is increasing. The price of ingredients is steadily on the rise as well as the cost of labor. This makes it difficult to make a profit. One may see a decline in small bakery businesses as it will be more and more difficult to remain open. Only the really tough, resilient, and creative ones will survive.
6)
Do you think you get paid fairly for the work you do?
I own and operate a small business, so the amount of hours I put in likely do not match what I "deserve". That being said, money is not my sole motivation in life and our business has been open for over 92 years so we are doing something right!
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