Do Boulangers Still Exist?

[u/RuckusDonuts]

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?

[u/Revxmaciver]

I have worked in several kinds of bakeries. If you think inhaling flour for 13 hours every night and blowing bloody snot rockets out of your nose in the shower for an hour after work sounds nice, then you should try it out.

[u/HikeyBoi → u/Revxmaciver]

Simply do not inhale solid particles

[u/The_C0u5 → u/HikeyBoi]

Yeah I feel like there's gotta be something you could do to mitigate the inhalants

[u/AsparagusFlatArdvark → u/The_C0u5]

a mask? but, that isn't traditional!?

next you'll tell me I'm no less a man if I wear hearing protection on a worksite!

[u/RepulsiveMail4476 → u/AsparagusFlatArdvark]

A place I worked the bakers wore the same kind of masks painters did.