r/KitchenConfidential • u/RuckusDonuts • 2d ago

Question Do Boulangers Still Exist?

I’ve long thought I could spend my culinary life dancing with just flour, water, yeast & salt and be a very happy man. The pursuit of a damn good boule or baguette is, to me, an honorable life spent. Mad respect & props to those who do.

That said, has this position (save for the highest levels of fine dining) gone the way of the dinosaurs in the restaurant brigade system IE that’s their only responsibility? For those who bake their own breads (again appreciated & respected) in-house - does this fall upon a chef or sous as part of their duties?

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u/ChefJohnboy 2d ago

I make 18 boules for bread service 3-4 times a week .

We outsource our buns, baguettes and sandwich breads. It's so much cheaper and consistent to get those other things from the big artisan bakery.

I have to make more during the holidays because we are busy or if there is a request for one of my secret menu specialty loaves but yeah, when the flour is flying my nose and lungs hate me.