A Day as a Pastry Chef
Sweeter than expected?
When you think of the profession of patissière, do you immediately picture fresh strawberries, delicate vanilla cream and artfully decorated cakes? That’s not entirely wrong. But there’s far more to these sweet specialities than just decoration. Lisa, the patisserie team leader, gives us an insight into her day-to-day work and shows us what the job is really all about.
Whilst most people are still in bed, the patisserie is already up and running. The early shift starts in the early hours of the morning. That’s when the first breakfast items, such as Bircher muesli and yoghurts, are prepared, cream slices are made, and preparations for the rest of the day are carried out.
As soon as the whole team is on site, things move at a rapid pace: Cakes are finished off, cupcakes are decorated and seasonal specialities are made. In the warmer months, for example, it’s the popular strawberry tarts; in autumn, vermicelles take centre stage.
It never gets boring.
“I can’t even say what I enjoy making most. Every task is fun in its own way,” says Lisa.
Precision rather than mere decoration
What often looks like child’s play from the outside actually requires a great deal of finesse and concentration. Whether it’s finishing off a cake, decorating a cupcake or garnishing a strawberry tartlet – every movement must be just right. Above all, it’s the attention to detail that makes all the difference. After all, in the end, every speciality should not only taste good, but also look stunning.
The best moment for Lisa?
‘When I see how beautiful the creations have turned out and know that they’re bringing joy to our guests.’
Creativity is what makes everyday life special
At the patisserie, they uphold existing classics whilst constantly coming up with new ideas. It is precisely this blend that Lisa particularly enjoys. She values the opportunity to put forward her own suggestions and play an active part in shaping the business.
She was even given the chance recently to present her own cake creation. And it was a success: the idea made it into the range.
Bachmann as an employer
What makes Bachmann special for Lisa? As well as the creativity, Lisa singles out the team above all else. “You’re valued, you can get involved, and you feel welcome right from the start.” You can really feel that during the working day too. Everyone works with focus, but there’s just as much laughter. We support one another and all pull together.
3 quick questions for Lisa
What do you value most about your job?
The creativity and the variety. No two days are the same.
What does the Bach team mean to you?
Everyone treats each other with respect, and you immediately feel at ease, even if you’re new to the team.
Describe your team in 3 words
Motivated, fun-loving & team-oriented
The conclusion
A look behind the scenes reveals that the patisserie is not only where exquisite specialities are created, but also where new ideas are born every day. As well as technical skill, creativity, team spirit and passion are essential.
For Lisa, it is precisely this combination that is the best thing about her job and the reason why she loves coming to the patisserie every day.
Or as Lisa herself puts it: “I have the coolest job in the world. I make the most delicious treats every day.”
Experience the day-to-day life of a pastry chef first-hand
Get even closer: In the video, Lisa shares personal insights into her day-to-day work and shows what makes her job so special to her.
