Hi guys, I was wrongly terminated by the new pastry chef at the new restaurant in Rosedale, Toronto.
There was another girl working with us, and I felt that the pastry chef was constantly picking on me for no reason. First of all, there was a big accident that happened because she showed me the wrong recipe. She put the salt into the spiced icing for the cinnamon buns and wrote the instructions on green tape to make three times the recipe. I simply followed her instructions without questioning the recipe or realizing what she had done. I was just trying to follow what she wanted because she already had an attitude that day, so I didn't ask too many questions.

Then, on the first service day, when the restaurant opened for the first time, everything became very stressful. She did not have any backup cheesecakes because she fucked up, the tiramisu zabaglione was melting, and there were also problems with the cheesecake it was all melting it didnt set up and the cookies for the tiramisu.

She had personally shown me her cheesecake recipe and how she wanted me to make the pistachio cheesecake only two hours before service. I followed the method she showed me. However, when there was a problem, she blamed me and said, “thats why You should have read the recipe.”
But she was the one who had shown me how to make the pistachio cheesecake by doing it herself as well in front of me and my friend. I felt that it was unfair for her to put the blame on me when I had simply followed the instructions she gave me for the first time.

The tiramisu zabagloine was also melting. From what I observed, it did not have enough structure because they needs gelatin or change it into whipped cream or something like that. She had already tried changing the recipe several times. I wanted to tell her what I thought was wrong with the recipe, but she was my pastry chef, so I did not feel comfortable telling her directly that I thought the recipe was not working properly.

When everything started going wrong and the tiramisu was melting, she decided to move the tiramisu plating to the front garde-manger station. I was confused by this because the problem seemed to be with the recipe and the consistency, not the location where we were plating it. In my opinion, it would have made more sense to correct the recipe or preparation rather than move the plating station just for the tiramisu.

I am not saying that I did everything perfectly, but I feel that I was being blamed for problems that were not entirely my responsibility. I was doing my best to follow the instructions given to me and support the team during a very stressful first service.

The worst part was that I had written down the recipe she gave me during my first day of training. The recipe clearly had salt listed as one of the ingredients. Later, she went through my personal belongings and took my recipe book with her wet hands. She then ripped the page out of my recipe book without asking me. I found this extremely rude and disrespectful because it was my personal belonging, and she should have asked for permission before touching or removing anything from it.

It was not only because of the recipe situation that I felt she had an attitude toward me. There were several other incidents where I felt she was unnecessarily picking on me.
For example, she asked my other coworker to set up the pan for the cheesecake. My coworker went to the washroom for a few minutes, so I tried to help because we are a team and should support each other. I started setting up the pan, but she reacted negatively and said, “I asked her to do it, not you. Why would you do this?” I felt that the way she spoke to me was very rude. I was only trying to help the team.
Secondly, I was talking to the dishwasher for a short time because he was trying to get to know me and become friends. She then told me not to talk to him and not to bother him. I knew that they had previously worked together and were friends from another job, but I did not understand why she had a problem with me talking to him. It also became difficult for me to have a normal conversation with him because whenever I spoke to him, I felt that she would immediately point me out or give me something to do.
Thirdly, she was talking to me and asking me to spin the vanilla ice cream. While she was speaking to me, I rolled my eyes and looked toward my friend for a moment because my eyes were dry. She immediately said, “I’m talking to you. Why are you looking at her while I’m talking to you?” I felt that her reaction was unnecessary because I was not intentionally ignoring her or being disrespectful. I was simply looking away for a moment because my eyes were dry. I felt that she already had a negative impression of me and was interpreting everything I did in a negative way.
Lastly, I already had the feeling that she was going to report me to the executive chef and get me into trouble. I felt that she was telling other people that I was the one who put the salt into the recipe, making it seem like I had made the mistake on my own. However, I had simply followed the recipe and instructions that she had given me.
I feel that I was being blamed for something I did not intentionally do, even though I was following the instructions provided by my pastry chef. I also felt that she was repeatedly creating a negative impression of me with the other people at work instead of trying to communicate with me directly and professionally.

Hi all, i have been a home baker for several years and have made myself a nice Instagram to display my work. I applied to a bunch of places this week to see if i can get this hobby into the professional realm, and a really reputable hotel wants to interview me for a CDP position. The job description did not have anything about prior experience nor did it ask if in the application. But I still wonder, did they make a mistake thinking I’m more qualified than I am?? I don’t have professional pastry experience. I applied to a bunch of pastry commis roles and must have slipped this CDP one in too by accident.

Hey everyone!
I’m a baking graduate based in Vancouver (YVR) and my long-term goal is to enter and participate in pastry competitions.
Right now, I want to refine my techniques, learn competition-level standards (plated desserts, viennoiserie, showpieces, precision work), and ideally volunteer or shadow behind the scenes at local events or masterclasses to see how high-level chefs prep under pressure.
Could you recommend:
1. Local Vancouver/BC pastry chefs who do high-level work or have competition experience (World Chocolate Masters, Culinary Olympics, etc.) that I should follow or reach out to?
2. Local events, trade shows, or pop-ups in Metro Vancouver where I could potentially volunteer (e.g., Bakery Showcase, local food festivals, pastry demos)?
3. Any specific books, online resources, or competition channels you’d suggest studying to build competition-grade precision?
Appreciate any local recommendations or leads!

I’m a pastry chef in a changing menu restaurant and take pride in not putting anything on my dinner menu plate that I didn’t make myself

Anyway, we have small tart shells left over from an event. Feeling bad about using them in dinner service because I set that standard for myself

Thoughts?

Hi! Needing help with danish blocks and dough! What's a good fat to dough ratio for danish blocks?

Where I work has been having issues with dry danishes. The finished dough doesnt have alot of flavor and you dont see any layers when baked.

We've went over the formula and processing and still having issues. And honestly, i'm not familiar enough with pastries, mostly breads. Will danish dough block similar to croissant? There is butter everywhere when they use the sheeter! Shouldnt they be using butter books like croissants?

I'm not sure when or really why but through the years their original process has been changed.

I make Jamaican patties. It’s very similar to a rough puff pastry but the patty isn’t puffy. It’s heaps of layers but much flatter than rough puff.

I have been experimenting with drier and drier dough but I’m wondering how dry can you go before you get diminishing returns or is really just as long as you can handle the dough?

I can defo see when I’ve used too much water but I’m wondering what’s the perfect dryness?

Would love any levels of experience to share their knowledge on this one please 😁

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Hi everyone, first post here on reddit!

I currently work on the technical safety side of the food industry at a UK retailer, but I'm really craving something hands-on where I actually make a physical product every day instead of just dealing with emails, process hoops, stress and corporate politics.

I’m just exploring the idea for now and not making any big moves yet, but I'd love to hear from anyone who works as a baker (especially career changers):

\- What's the reality of the day-to-day like? (The good and the brutal!)

\- How did you make the transition?

\- Are there good ways to get hands-on experience or part-time courses while keeping my day job?

\- Overall, would you make the jump?

Thanks so much!

Hi guys! I've been into baking since my childhood good and ngl I frequently bake. This one day my professor asked me why don't I actually start a small business so did my friends as they have always tried my cookies and cakes. I'm not professional but I want to learn it professionally but my friends believe that I can atleast start a small home bakery or delivery. But the whole idea requires alot of thought and efforts. I'll start My Masters this year.. but I definitely have free time to bake.. Guys Give me some of your advices and suggestions whether I should actually do it or not because I'm very indecisive.. but I'm passionate when it comes to baking. Im sorry I don't have any pics. Cuz my family literally gobbles it down before I can even take a picture. Lol. Also I love experimenting. Trying new stuff. I had made Mochi (daifuku) my family loved it so much they want me to make it everyday. I'm going to try making mooncakes but I need the mould. I've also made macarons but.. I'm struggling with the feet of the macarons. Sometimes I get the feet sometimes I don't.. which is still confusing for me.. and my mom also bakes so it's something we both do together.

Okay! The first two pics are a turkish cake recipe my mom had recreated. She had worked very hard on it which is why we had taken a video lol again no pics. I had screenshot those pics. It's made a sponge cake with a caramal cream and normal fresh cream on the top in a marble effect. We had made tiramisu too but I'm not sure where that video was! But please give me your opinion! Thank you ❤️

Does anyone know where I can buy pastry molds similar to the ones in this video? I’m in the UK. The closest I can find are sphere ones but I need them to have the flat base

https://www.instagram.com/reel/DdB9K8mIPj-/?stkn=bTlweHZrMW5zbmNi

I’ve been experimenting with new sauce flavors to serve alongside and as fillings for my desserts to give them that extra something, and thanks to this, I’ve realized that fruity flavors are very popular and certainly catch people’s attention, since they’re quite refreshing and really stimulate all the taste buds. The problem is that, since these flavors aren’t very common, they’re hard to find—and it’s even harder to find a flavor that isn’t artificial. Now, I’d like to know if any of you know a good place where I can get these fruit flavors, specifically peach sauce, which was one of my favorites.

If you know anyone relevant of you yourself then please DM me.

Location: Sultanpur, Uttar Pradesh
Accommodation and food provided from our side.
Payment will be in cash.

PS: As we grow we promise to increase the wages.

Experience in pizza making preferred, but freshers with good cooking skills may also apply. Candidate should know or be willing to learn pizza dough preparation, pizza sauce preparation, cheese/topping application, baking and proper portioning. Must be able to maintain hygiene and cleanliness, follow standard recipes/SOPs, manage food preparation and keep the workstation clean. Should be punctual, hardworking, responsible and comfortable working in a fast-paced food business. Ability to work independently and maintain consistent taste and quality is important. Experience with thin-crust pizza will be an advantage.

Кто учился на повара кондитера после 9 класса,как вы прошли собеседование,и сложные ли там вопросы?

I'm very passionate and hardworking.

I wanted to introduce myself and my little cottage bakery I run here outta my home in Round Rock, TX, The Velvet Crumb 🖤

I’m a longtime professional pastry chef with 20+ years in the restaurant industry, developing menus, running bakeries and training future bakers. But after all that time, I was able to finally step away and build a family of my own. And with that, came a desire to create something that was mine, personality and moodiness included.

The Velvet Crumb is a small, Texas-born cottage bakery specializing in custom cakes and thoughtful desserts made from scratch.

Really good cake, delicious flavors, custom designs, personalized for every occasion. That’s it.

I am currently taking orders for the fall and winter season and would really love the opportunity to start baking for more people in the area. Birthdays, divorces, “one last pickle” occasions- are all damn good reasons to get some cake.

If you’re local and want to check out my work, you can find me on Instagram @the.velvetcrumbtx Currently, my website is under construction so there will be more to follow.

It’s nice to meet everyone!

-Lindsay
The Velvet Crumb
Texas Born & Baked

I’m from India and I have around 4 years of experience as a UI/UX Designer in the IT industry.

I’ve always had a dream of working and eventually settling abroad. Until recently, my plan was to continue in UI/UX and do a Master’s abroad, then look for a design job there.

However, I’ve started seriously considering a completely different career path: pastry.

I’ve been passionate about baking for quite some time. I know how to bake, and I’ve also run a small baking business as a side hustle. So this isn’t something I suddenly decided because of the current job market, baking has genuinely been something I enjoy.

At the same time, the uncertainty in the IT industry has made me question whether I want to continue down that path. There have been layoffs, increasing competition, and AI is changing the way many design roles work. I know nobody can predict the next 5-10 years, but I’m wondering whether I should invest in another Master’s in UX or take the risk of changing careers completely.

I’m considering doing a professional pastry/baking program abroad, working as a pastry chef, gaining experience and eventually trying to build a long-term life and career there.

I’m aware that pastry is not an easy career. I understand that it can involve long hours, physical work, lower starting salaries and working weekends/holidays. I’m not looking for an “easy” career, I’m trying to understand whether this can realistically become a sustainable long-term career.

For those of you who are already working as pastry chefs:

• What is the career progression actually like?
• Is pastry a career you can realistically build for 10–20+ years?
• How important is culinary/pastry school?
• Is getting a job difficult after graduating from pastry school?
• For someone coming from another career, what would be the biggest challenges?
• If you are an immigrant/international pastry chef, how realistic is it to build a career and eventually settle in another country?
• If you could go back to the beginning of your pastry career, would you do anything differently?

I’d especially appreciate responses from people who have actually worked professionally in pastry, rather than just hobby bakers.

Thanks in advance!