The Second Act of my life began yesterday at 6:50 a.m. when I entered the doors at Flour Bakery + Café with a smile on my face and chef’s pants in my tote bag. I left 11 hours later with the same smile, dirty chefs pants and a sense of pride.

Sadly, I could barely walk. And I forgot to “clock out” – a task not required of me in the previous 30 years at the Boston Herald since I was on the clock all the time.

During my first day as a 51-year-old apprentice in the Fort Point bakery, I zested and juiced 96 limes then juiced another 48. After that, I sliced a large case of Sunkist naval oranges on a deli slicer for candied orange peel.

And finally, I ran slabs of brioche through a sheeter nicknamed “Ronda,” dusted the dough with sugar, cut it, coiled it for sugary Bretons then jockeyed for space in the packed freezer for my sheet pans. (I must work much faster the next time. The Bretons were proofing too much before I could get the sheet in the freezer!)

Also, I had to clean the sticky slicer after I finished with it (albeit gingerly) and give Miss Ronda — her manufacturer is Rondo, but apparently she arrived in Boston before the Celtics point guard — a good scrub. Thankfully, from my years of pedicures, I knew that sugar was a good exfoliator…

In between my duties, which were each crossed off a list on The Clipboard when finished, I gulped ice water out of a deli container, stole 15 minutes to eat my favorite grilled chicken sandwich out on the loading dock with Chef Jeff, sampled a Cornmeal Lime Cookie offered by former apprentice Megan and willed my out of shape body to keep m o v i n g.

All the bakers, young, thin and mostly female, were friendly and happy to answer questions, but serious about their tasks. In fact, in the early morning, there’s little talking in the way back of the house as everyone checks The Clipboard upon arrival, gathers their mise en place and dives into work.

The Clipboard, when not on its hook on a rack near my station, was assistant pastry chef Sarah Murphy‘s‘ third appendage!

While zesting, I watched Trevor make Steve’s favorite Pain Aux Raisins that I’ve made from Flour’s first baking book. I was jealous as I watched him run the brioche through a smaller sheeter instead of rolling out the dough.

“I wish I had one of those at home,” I said, my head gesturing toward the sheeter. “It’s certainly easier than rolling it out.”

“Do you have a pasta maker,” he asked. “Use that. The dough won’t be as wide, but you can use it.”

Brilliant.

The operation in the Fort Point provides the other three bakeries – South End, Cambridge and Back Bay – with most of the cafés’ products and makes all the desserts for the South End restaurant Myers + Chang.

So Flour 2, as it’s known, rocks from 4 a.m. when the bread bakers get in until 9 p.m. when production ends.

Yesterday, owner Joanne Chang, popped in to chat up her managers and the staff as well as taste a new breakfast sandwich. I’ve been a big Joanne fan since Flour opened near the old Herald in 2000. I’ve interviewed her dozens of times and follow her on Twitter and Facebook. OK, I’m a groupie.

In fact, a few days after my retirement from the Herald, I shot her an email to ask if I could apprentice in the bakery.

“We’re delighted to have you,” Joanne told me yesterday as I sliced oranges. “How are you?”

“Sticky and delighted to be here,” I laughed, thanking her again for the opportunity.

I wasn’t lying. I was overjoyed.

Tomorrow, I will do a few things differently. There will be Advil in my bag and I’ll try to jam orthotics into my clogs to quiet my screaming left ankle. I will remember to clock in and out.

Five a.m. can’t come soon enough…

UPDATE: I was told Thursday that I do not have to clock in and out because apprentices are not paid employees. Apparently, the baker that showed me the ropes on Tuesday wasn’t aware that we’re not “on the books.” I was a little disappointed…

 

Tags: #TheFoodsmith, Boston, bread, Cake, Dessert, flour, FlourBakery, joannechang, lauraraposa, LifeisSweetEatDessertFirst