A Day At The Wild Flour Bakery
When we were asked to provide Agenda with the secrets of our success as an alternative business, it seemed an easy task. After much pondering, it showed itself to be an elusive undertaking. Success is composed of small things done routinely, yet with care.
A Day at the Wildflour Bakery
6 am sees very little activity outside. Inside the bakery things are already bustling. Two bakers are hard at work mixing the first batch of dough, making muffins for the hungry folks just now stirring, and preparing the bakery for another busy day. Spicing the air with banter, the two opening shift bakers fill the quiet morning with the clanging of pans and the chugging of the large mixer.
By 8 am the customers have been trickling in for an hour, and a third baker arrives. A new volunteer comes in, looking a bit bewildered. She soon lcams that there is no boss here, that six coordinators (bakers) run the show collectively, and that whole grain, locally grown, and organic producís are what we offer our community. It's a bit much to absorb all at once, but the groundwork of understanding has been laid. Volunteers may be asked to help by portioning out loaves on the scale, loafïng the bread, or removing apple muffins from their tins without breaking them into a million pieces.
Communication is a key word at Wildflour. General job arcas are divided among the bakers; one watches the oven and the bread rising in the "proof box"; another is responsible for mixing the day's bread and cookie doughs; and the third takes care of the customers and activities around the kneading table. In order to keep each area running smoothly, to introduce volunteers to new tasks, and to take care of customers needs, the bakers must maintain constant communication. By noon things have reached a peak of activity. Two more bakers arrive to begin the afternoon shift. Most of the breads are done. Folks are working around the central table pressing cookies, laughing, talking, and swaying to music. Now people are streaming in to grab a piece of veggie cheese rollup for lunch, with maybe a date bar for dessert. By 2 pm, the customers have thinned out.
At 3 pm it's time for shift change and evaluation. The morning and afternoon crews gather to discuss the day's progress. Then the morning crew settles down to a meal in the office where they discuss the past eight hours' endeavours. Were volunteers used effectively? Could the shift have gone more smoothly? Why did the cinnamon raisin bread tum out so great today? We share and teach continuously.
The afternoon crew gets our producís ready for distribution, prepares the bakery for the following day, and continues selling bread and goodies until 6 pm; clean-up continues until about eight o'clock.
Once every three months we hold a Community Involvement Meeting. Anyone interested may attend; the issues to be discussed are posted in the bakery beforehand. The meeting includes bakers, but our number must be matched by an equal number of community members; we must have a quorum to make any decisions. Everyone present has an equal voice. We strive for consensus, but a three-quarter majority will carry an issue. A vote is very rare.
Day to day business issues are handled at the weekly three hour meeting of the six coordinators. Consensus is the mode of decision making. When all the coordinators feel comfortable with an issue, it has been resolved. It can sometimes be a long process, but it is assuredly one that involves all concemed in every aspect of an issue.
Out altemative business' success is very tied up in routine. There would be no success without all the time and care put into every step of the operation. Communication is vital: during each shift, with the community, and at every meeling. Coordinators, volunteers and the community at large all enhance the success for which we are both responsible and grateful. Greetings from Wildflour Community Bakery.
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Recipes
Russian Tea Cookies
Cream together: 1 c. butter, 1/8 c. honey, 2 t. vanilla
Blend: 2 c. whole wheat pastry flour, 1 1/2 c. chopped walnuts
Mix flour and nuts with butter mixture. Scoop onto cookie sheet in small mounds, form a depression in the center of each cookie and fill with organic jam, mashed fruit, etc. Bake at 350 for 14 minutes.
Pecan Sandi
Cream 1 1/2 c butter, 2/3 c. maple syrup and 1 1/2 t. vanilla. Add 3 c. whole wheat pastry flour and 1 1/2 c. ground pecans. Mix. Bake at 350 for 25 minutes or until edges are golden.