directeur des services alimentaires

Strawberry Blonde Bakery

I worked here for nearly 4 years. I started at $14.50/hr and by the time I left I was a supervisor earning $20/hr. My hours were odd at first, then I settled into the regular schedule - 5am morning shift, varying depending on time of year: 4-6 hours in the slow season, 8-10 during holidays. 

The owner is super nice and friendly but I didn't see her that often; I really liked the managers I had, but I believe they have hired a new one after I left. 

The hardest part of the job for me was having to simultaneously keep an eye on the front and the back as a supervisor, especially if the barista calls in sick and you're the only supervisor/manager there. Turnover was pretty high, and I didn't really get trained well on FOH barista duties, like making drinks, so that part was really stressful for me. I also had to train several people at once a few times, as there are regular groups of (usually unreliable) Algonquin co-op students who are hired every few weeks or so.

My favourite part of the job was baking in the early mornings or evenings, when there are only two or three people there and it's quieter and you can get to know each other.

I have worked here for about a month now and I can already honestly say that this has been the best place I have ever worked. The environment from day 1 has been so welcoming and inclusive, the team is a perfectly hand picked group of people who work together as if they are a true family. The kitchen is kept to a high standard of cleanliness, and the management is phenomenal. Everyone is extremely supportive, from dishwasher to owner, and everyone is ready and willing to lend a hand at a moments notice. I have never heard a single bad thing from coworkers, nor can I say anything negative myself. The food is truly phenomenal as well, the recipes are perfectly crafted and flavoured appropriately. A truly amazing place to work if you enjoy working with friendly people from bottom to top, and eating lots of amazing food. The owner always comes in with a big smile and the manager is always helping in every department as needed. A truly wonderful place to be and call my new second home. 

- The fact that you had to stay late to finish a task? Your fault, not poor time management on the part of upper management.
- The fact that the supervisor chatted your ear off while counting the change and now you're behind on closing duties? Your fault - why can't you close on time like the other employees?
- The fact that the new hire didn't flatten the cookies properly because they're learning? Your fault, you should have made sure they understood the first time.
-The fact you've developed a repetitive stress injury from being forced to do the same thing over and over, simply because you were faster at them than other bakers? Your fault, and you probably won't have a job for much longer, since your performance has suffered.

There is minimal training, lots of blaming throwing, and a complete lack of regard for employee wellbeing.

SBB talks a lot about their loyal customers and being a part of the community, but they don't care about the people who are actually in the kitchen making their business functional.

I worked with strawberry blonde for only 6 months but I would of stayed longer if I didn't have to move. The owner was so welcoming and was truly someone I could go to about anything. She even helped me collaborate with a group I was doing a fundraiser for, for or Sonal reasons. That meant so much. The staff was all dedicated and hard working, they all truly cared about what they were putting out, having pride in their work and workplace.
Here I also made friends who I am still in contact with today, which in a short period of time, says a lot.
They put care and time into training the staff, helped the staff who wanted to grow and worked with the front of house to train them to help the back of house when needed and vice versa.
I truly think Strawberry Blonde Bakery was and is a great environment to be in, great leadership to learn from, and is ran by people who truly care about their community.

I was hired part time, I was 25 minutes away and had to pay parking everyday, you could say I was really committed.
I started working on a weekend, the 3 days that I worked there, I felt very judged. No one trained me, I am not kidding you. No one showed me anything. I was left to do , I don’t know? No one showed me. I’m extremely surprised this business is still running with the lack of professionalism and management.
I was sent an EMAIL by the owner which by the way, wasn’t there when I was there for the 3 days.
Apparently I didn’t know how to bake, asked too many questions and I was standing there doing nothing...
At some points I caught people talking and staring at me with a dirty look. Oh and it’s extremely filthy and gross, they should clean the place. 
Do yourself a favour and don’t waste your time, they don’t value you.

Assorted baking duties including baking, cake decorating, doughnut frying, chocolate work, soft serve ice cream, General maintenance ( of machinery, changing light bulbs), Cleaning (of dishes, scraping the floor, ceiling, walls, fridge) , serving customers (taking orders and doing  cash) and sometimes Deliveries and Groceries.

If you are good at something you will be asked to do it all the time.

If you are promised something it may take well over a year to come through. Only certain management will be able to make what they see necessary available in good time.

Space can be cramped when busy, generally understaffed.
Jobs are secure if you choose to stay.
Other employees are generally pleasant if you choose not to indulge in major spiffs of drama.

I worked here for 2 years and had a love hate relationship with this job. I am an extremely quick worker so I got on a lot of people's good sides, including management. However, I was often used by management to work crazy hours. I worked full time and didn't have a regular weekly schedule unlike most others there. I would get ask to go back and forth between very early shifts and very late ones, sometimes only have 10 hours off between shifts. When I finally demanded a regular schedule (after a year of working there), my experience was much more pleasant. However it shouldn't have taken so long to get that. 

Management played favourites and didn't take criticism well. The bakery was also very grimy and cramped and the owner didn't like to close for even a day to clean. However, I had some very good coworkers and felt I was paid decently. 

1. worked for a few months last year and the first thing i noticed was the obvious favoritism by the management.

2. you won't feel as welcomed; trainers will get the best of you in the worst ways. they don't talk to you as much, and won't ever have a conversation if they decide to not like you (trust me, you will feel the vibes are OFF!)

3. staff are overworked and underpaid, especially afternoon bakers.

4. they talk a lot behind people's back (front & back of house, even MANAGEMENT starts it)

5. management and supervisor will only like you if you suck up to them

6. they will let you go without remorse before your probation ends

7. your raise will be 25 cents no matter how hard you work. very insulting.

8. Barista salary the same as baker

I was a full time front of house for almost three months, I had bonded so much with my coworkers and regular customers- then they randomly 'let me go' and replaced me, their most experienced front of house. I felt extremely secure with my job and worked very hard for that place, I can confidently say i was one of the best at my job. They entirely got rid of me because I was about to receive a raise. I saw it as a long term position and had NO IDEA they would do this, nor did any of my coworkers- who were left feeling shocked and insecure about their positions. This experience has left me with trust issues that will unfortunately accompany me with my future jobs. Everyone working there deserves better management and job security. 

I barely worked any shifts there.  I was forced to work with other bakers to complete tasks I was fully capable of finishing alone quickly. Workspace was minimal and when I did carve out an area people were constantly putting equipment and ingredients on top of the recipes I was using. Old staff was rude to people "training" when they were confused or needed assistance. I found I fit in fine with coworkers, but couldn't handle how oblivious and slow the old manager was. If you're a closer you'll have work dropped on you as people go home as well. Felt more like a high school home economy class than work. Also the only bakery I've ever been told something came out "too moist."

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