Artisan or Industrial – Bakery
Every internship I have had so far – bakery, creamery, brewery, or butcher – every one I had walked away with new knowledge or a new skill. There was so much to learn and new viewpoints. I would always work with the owner and bounce some ideas off of them and get their take on the changing market and the challenges they are facing. But then I signed up for an internship at the large bakery with about a dozen sales locations.
I know a guy who was dating a girl who worked the counter at a bakery. I had seen their shops all around town, but had rarely visited. As I was filling out my calendar for the fall, I reached out to the girlfriend to see if I could sneak in a two week internship. She confirmed that I could, but warned that the bakers are a bit weird. I dismissed it; most of the bakers I have met a bit quirky.
I then was asked to interview. I headed to the office at the appointed time and we talked through my experiences and goals. As they reiterated that the bakers are a bit weird – “they yell a lot, but they are really good people” – I suggested that we start with a one-week internship and see if a second week would still be beneficial.
I arrive at the assigned and agreed upon time. I visit the office to pick up my official t-shirt and apron. After changing I greet the bakers present. No one knew who I was or why I was there. I was continually asked how long I will be staying. (I find this to be a typical German question phrasing – questions without context.) I clarified whether they meant today or for the internship. They wanted to know all the answers. They may have a communication problem.
As no one knew what I was supposed to do, I was asked to stand out of the way. I kept offering to help out if there seemed to be an opening, but was told not to. And then the yelling started. Someone was moving too slow, or someone did something inefficiently. At a lull, I asked one of them who was the shift leader; they do not have one. They are supposed to work as equals. They were all journeymen, and the boss did not work in the bakery. They may have a leadership problem.
The biggest bully would yell as someone; they would feel shame. Five minutes later that shamed baker would yell at another. This would make the full round within an hour. The last guy was very spectrum and had very little self-confidence. He was the end of the chain every single time. I am glad they ban guns in Germany; he would be voted most likely to go postal.
After four hours I peaced out. I had already made plans to come in earlier the next day to participate in their Stollen process. And my bewilderment had made me sleepy.
Day Two was similar to Day One, except I was now working with the ‘cool bakers’ – really, they could be leaders, but chose instead to be the first in the chain of bullying. On the second day, I was asked again not to help. I peaced out again after four hours.
Day Three I helped out with the bread roll process. Their machine was bigger, but the process was straightforward. I got to know one of the bakers better; he became my baker-friend. He told me a story:
Once there was a water spray attached to the oven. This sprayer is used to add moisture directly to the outside of the loaves before throwing them in the ovens; this allows for a better oven spring and crust formation. The sprayer is also used after the bread comes out of the oven, which helps in cooling and crust crunchiness.
One day a baker sprayed another baker in jest. The boss dismantled the sprayer. Now everything is done with bucket brush.
This story epitomizes the environment. One shakes their head.
The bakery had hired some refugees to help out over night. I was informed that no one like to work with them, so I was assigned their supervision. Yes, I was on my third day of an internship, and I was supervising two men who were to spend the next eight hours frosting cookies.
The climax of my experience was when I was incorporated in the chain of bullying. My new baker-friend had been reamed out for an inconsequential issue. As we were working some loaves, he went off on my about inefficiencies and how many times does he have to explain how to do this one thing. I asked him if he wanted to stop now or should we talk about this further. He shut up.
He later apologized to me stating that I was only interning. I clarified that he should feel sorry because I am a human being; you do not get to talk to anyone that way. I am pretty sure that fell on deaf ears.
In conclusion, that second week did not happen. I turned in my shirt and apron and emailed my thanks to the office. Knowledge and skills were sadly not acquired. I witnessed how large bakeries use a variety of improvers (i.e., chemicals) in their products to ensure consistency. I watched as groups lacking leadership and guidance end up being only self-serving and petty. It was disappointing…
