“Young people are the keepers of our food culture, transforming people’s ideas of how to eat, cook, and farm.” - Meloni Courtway - Culinary Educator Bainbridge Island, Washington
Future Of The Craft Baker
The craft baker curates, using age-old methods, making hand-crafted bread for their communities. With business growth comes the need to explore suppliers and a deeper connection to our Regenerative Farmers and Millers. Educating the staff, teaching the craft, and speaking with farmers requires time, more than most of us have to spare in one day.
The next generation usually comes from in-house promotion. The importance of the craftsperson passing on the legacy, sharing methods, and best practices is a lifelong investment. Because passing the torch is imperative for the success of our future,
every business has procedures, and there is an art and a science to managing a bakery.
The head baker shares their knowledge and passion for baking and fermenting with heritage grains, using unique methods of producing bread with special chemistry and heirloom qualities. They offer training to the younger generation, sharing in product development and transparency with commodity inputs. Noting every detail and specification of the origin of water, malts, and yeast strains and meticulously showcasing each data point's design required to make each loaf or pastry.
The head baker requires a trusted partner in baking, one who commits to becoming the keeper of recipes, relationships, and organizational design. Saying the word commitment vastly differs from committing to a craft and a lifelong journey with a mentor. The mentee must showcase their efforts for an extended period of time before the mentor seeks a trusted partnership.
Career And Technical Education
Training and education for the trades are essential to our future. The best education solution is on-the-job training, which requires an inspired workforce willing to learn from a mentor.
Helping learners stay focused, bridging the connection between schools and community-based businesses. Offering unpaid and paid internships are just two ways to create a steady flow of a career-based workforce. “Young people are the keepers of our food culture, transforming people’s ideas of how to eat, cook, and farm.” Says Meloni Courtway, a culinary teacher and baking professional from Bainbridge Island, Washington.
University-trained bakers and pastry chefs tend to grow quickly into entrepreneurs, and career changers could be great resources for a dedicated workforce. Gaining commitment while inspiring a younger generation to be receptive helps when teaching bakehouse business. That does not mean the mentee doesn’t have a voice, but it means the contrary. All ideas are considered, and as the mentee grows, the latitude for experimentation, and trying new ways expands.
Building a solid program requires rigor and commitment from the teacher and student.
The teacher empowers the student with the ability to create while managing the expectations of the required coursework. The learner is constantly reminded - learning and knowing the tools of trade and basic skills will open doors for income-earning opportunities.
Communication skills are vital in an open-air kitchen where money and reputation are on the line. Until the learner is in a situation of competition, there are gaps in practical learning and bakehouse management.
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