A year ago today, I published the first real post on this blog. (You can read it here.) This was not my first attempt at a blog, as I’d tried several before and none really stuck. I had higher hopes for this one, considering the journey that I was about to embark on, and it’s amazing that one year later, I’m still at it.
I plan to use this anniversary as a jumping off point for some posts about favorite things from the past year – places, meals, experiences.
Frangipane croissants have been dusted with powdered sugar and are ready for sale.
It’s hard to believe that I recently passed the one-month mark, as an employee, at Tartine. Now that I’ve been training on the morning bake shift for awhile, the time came for me to be responsible for my side of the shift (on both the scone side and the quiche side) on my own. A week ago Sunday, I pretty much handled the scone side alone, and the last two days I handled first the quiche side and then the scone side by myself.
I hate falling behind on the blog, and sometimes debate whether it’s worthwhile to even write a post that is a few weeks in the past. In this case, I decided it was worthwhile. Let’s step into the way-back machine and pick things up on Friday morning, July 3rd.
So many amazing flavors at McConnell’s Ice Cream! It was hard to decide.
Maggie, Ben and I had just wrapped up an epic two days of feasting and exploring in San Francisco, and we packed up our stuff Friday morning for a road trip down the coast. We needed to be in LA for Saturday’s morning’s family gathering – July 4th BBQ and also a celebration of a cousin’s 80th birthday. We are very close with this group of cousins and were looking forward to the party.
At the end of my shift, I filled out the paperwork that made my hiring official.
Yesterday, I received my first paycheck from Tartine Bakery. It still seems unreal that after being a fan of this bakery from afar for the last few years, I get paid to show up there five days a week. Yes, right now, that means 4:30 in the morning. And no, there’s no “combat pay” for the early shift. But I love it. One of the reasons I chose San Francisco was to have proximity to Tartine. Maybe to stage (apprentice) there. But to be placed there for my externship, and then get offered a job? It’s a dream come true. It’s work – let me be clear about it. But it’s fun, it’s exciting, it’s energizing and it’s delicious. I’m learning so much, and I couldn’t ask for a better place to hone my skills as a baker.