{"id":504,"date":"2012-04-29T10:10:27","date_gmt":"2012-04-29T10:10:27","guid":{"rendered":"https:\/\/blogs.transparent.com\/danish\/?p=504"},"modified":"2012-05-02T10:14:47","modified_gmt":"2012-05-02T10:14:47","slug":"a-visit-to-the-baker","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/danish\/2012\/04\/29\/a-visit-to-the-baker\/","title":{"rendered":"A Visit to the Baker"},"content":{"rendered":"
\"\"<\/a>

Lars (front) is busy making bread and rundstykker (rolls).<\/p><\/div>\n

To many people, there\u2019s nothing quite as Danish as a baker\u2019s store, with its rugbr\u00f8d<\/strong> (rye bread) and rundstykke\/r<\/strong> (roll\/s) and loads of delicious cakes\u2026 One early morning, I took a trip to my local bakery where I met the baker Lars.<\/em><\/span><\/p>\n

How long have you been working as a baker?<\/strong><\/p>\n

I was apprenticed at 17, that makes 14 years\u2026<\/p>\n

 <\/p>\n

What made you choose this trade?<\/strong><\/p>\n

I originally wanted to be a butcher, but then I got a job at a bakery. I packaged cakes and did the clean-up, and then they offered me an apprenticeship\u2026<\/p>\n

It\u2019s not the same thing as being a butcher, but at least it\u2019s all about victuals! I\u2019ve always liked it when everything\u2019s going with a swing.<\/p>\n

 <\/p>\n

What does a baker\u2019s working day look like?<\/strong><\/p>\n

We\u2019re two colleagues starting at 1 o\u2019 clock in the night. The master baker appears later, so the first hour or so the two of us are busily preparing everything. We start the first doughs and take everything we need out of the freezer. There\u2019s so much work that we have to prepare the doughs for several days ahead!<\/p>\n

The freezer is like the heart of the bakery. Then we have two h\u00e6veskabe<\/strong> (rising cabinets), which we also have to switch on once we\u2019ve arrived. It takes an hour or so for all the doughs to rise. At 2 or 3 o\u2019clock a new man arrives, and at that point we start the baking. Then the next man will prepare the next dough. At 4 o\u2019clock everybody\u2019s there.<\/p>\n

The bakery has six employees, but each weekday one of us has a day off. Friday is my day off. In the weekends we\u2019re just three at work, so every second week you have the weekend off\u2026<\/p>\n

Today, I started at 1 o\u2019 clock, so I\u2019ll be leaving at 8.30. So goes the week of a baker.<\/p>\n

 <\/p>\n

When do you sleep?<\/strong><\/p>\n

I go home and sleep immediately. If I\u2019m finished at 9.30, then I\u2019m already deep asleep an hour later. I rise again at 14\u201315 o\u2019clock, and go to bed for the second time around 22 o\u2019 clock\u2026 In that way I do get my 6-7 hours of sleep! The newcomers to this trade are sometimes whining about the working hours. It\u2019s a lifestyle, and you have to get accustomed to it.<\/p>\n

 <\/p>\n

Do you know all your recipes by heart?<\/strong><\/p>\n

 <\/p>\n

Read the final part<\/span><\/a> of this interview tomorrow!<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

To many people, there\u2019s nothing quite as Danish as a baker\u2019s store, with its rugbr\u00f8d (rye bread) and rundstykke\/r (roll\/s) and loads of delicious cakes\u2026 One early morning, I took a trip to my local bakery where I met the baker Lars. How long have you been working as a baker? I was apprenticed at…<\/p>\n

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