In late May, I began working part time in a new restaurant in downtown Cuyahoga Falls. It had been sixteen years since I’d last worked in a restaurant. The last of those ten years were spent watching countless cooking shows on TV and slowly falling in love with being in my own kitchen. I started fondly remembering my years of working in kitchens (years that I hated and endlessly thought about getting out of when I was going through them). I wanted to try it again. I wondered if I’d be able to hack it.
That’s why last year in late autumn, I talked to the owner of my favorite restaurant in downtown Akron, who was a friend of a friend, and asked him if he thought it was possible for me to find a part-time job in a kitchen given the fact that I work an 8-5 job during the week. It turned-out he was opening the new place in the Falls in the spring and said if I was still interested when it opened he’d give me a shot. That was a little over two months ago and it turns-out that I like working in a kitchen again.
That’s the back story to this recipe. I work Tuesday and Thursday nights after my normal job, and I open on Saturdays. I used to love Saturday mornings to myself, but prepping the kitchen and working the lunch shift on Saturdays has been a lot of fun. There’s something about the “calm before the storm” and the strategy of getting everything done and ready before the public walks in.
And… I bake for my coworkers on Saturday morning. So far I’ve made (if my memory serves me):
- Grissini (Italian Breadsticks)
- Lemon and Blueberry Loaf
- Orange and Chocolate Bundt Cake
- Zucchini Bread
- Chocolate Rosemary Cookies
- Marbled Banana Chocolate Bread
- Carrot Cake
Everything I make is vegan because I want to make sure everyone there is able to have a bit if they want, and most of the time I make them nut-free as well because the owner is allergic to nuts (something I found-out after he tried the lemon blueberry loaf that I made using almond milk… that was scary).
This week I made cinnamon buns which was fun because none of the breakfast baking so far has used a leavened bread and I love making bread.
(P.S. I haven’t been reviewing the recipes for some reason. In summary, these cinnamon buns have been the tastiest thing I’ve made so far, just absolutely bananas good. I’m planning to make them again on Sunday for my coworkers in the office.)
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Image Gallery
- 20170805-01-Dough The dough contained 2/3 of a cup of sugar and the yeast went crazy.
- 20170805-02-Dough Poking the risen dough ball.
- 20170805-03-Rolling I'm no good at making rectangles out of dough.
- 20170805-04-Cut The recipe called for 8 rolls, but I made 16 for all the coworkers.
- 20170805-05-Assembled Ready to rise in the fridge overnight.
- 20170805-06-Baked The recipe called for 300-degrees for 35-40 minutes. Seemed low so I left it in a few more.
- 20170805-07-Plate Plating half for the wait staff.
- 20170805-08-Cut-Open This was the tastiest dish I've made so far.
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