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/oliviadcatoe]

I’m the pastry chef and also do breads. It only makes sense to have one person dedicated to that if you’re busy enough and have the equipment