Baking Life

One of my earliest memories is watching people make pancakes. When I was little, my family would always go to the local diner for breakfast on Sunday. I’d peer over the counter and watch the cooks ladle batter onto the griddle. It was hypnotizing.

“I want to do that when I grow up,” I thought to myself.

I still want to make pancakes for a living, but I realize that it’s probably not a sustainable lifestyle. So, I’ve broadened my scope.

One day, I want to own my own bakery and make as many carbs as my heart desires. Cookies, muffins, scones, pancakes…if there’s dough, eggs and butter, there’s a good chance that it will be on my (as of right now, completely hypothetical) menu.

I recently started working at a bakery in St. Louis where I get to make sweets from scratch. This morning was my first early morning shift. My alarm clock went off at 3 a.m. so I could get to the bakery by 4 a.m. I pressed snooze three times.

I was one of the only cars on the highway, which was surreal and oddly entertaining. I felt like I snuck into an amusement park and got on the rides without anyone knowing. screen-shot-2017-01-10-at-4-51-21-pm
When we have extra dough at the bakery, we make things instead of throwing it away. My first day, I made a ten-legged octopus. I graduated to a very fat cat with buttons and whiskers.
One of the best perks is getting to try everything and take bread home. I took home a loaf of blueberry almond bread the other day and I’m obsessed. It has millet around the outside, which gives the loaf some sweet crunch. I like it for breakfast with honey Greek yogurt and sliced almonds on top.screen-shot-2017-01-10-at-4-50-42-pm
Here’s a song for early mornings alone on the highway. Or, you know, whenever.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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