Day in the life of
Baker – Paula Creevy
My parents owned and operated a family bakery for 30 years. Now, I work in a Mediterranean restaurant as a baker myself. My typical day starts before anyone else at the restaurant, which helps me feel like I am getting a headstart, and that I get to have my mornings to myself. I am responsible for pizza dough, breadsticks, pastries, cookies, and whatever else I am inspired to do. I love it because I work independently, but I get to be among others. I am task-oriented, and I enjoy finding more and more efficient ways to create. I prefer production to front-of-house, working with my hands, making beautiful things, and learning different techniques. It can, however, be a bit repetitive. There are some days when nothing seems to go right, I burn everything, the dough isn’t right… and that can be frustrating. The upside, though, is that it is food– it is meant to be fun, it isn’t the end of the world when there are mistakes, people love to eat what you make, and there’s always something new to try tomorrow.