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Truly Scrumptious · 03-25-2012, 03:28 PM

I love baking. There’s almost nothing I can’t bake except for pie crust which I couldn’t bake to save my life. I love the process of baking . . . measuring the ingredients, blending, mixing, there’s something so therapeutic about it to me. Sometimes I bake something just to see if I can bake it. I have that cupcake shop fantasy too, on and off.

I’m not sure you could choose two more different possible occupations than accounting and baking. Both have lots of opportunity, so I guess the decision comes down to what you enjoy more and what you want/need from your career. Pastry chefs are in demand right now, at least in Montreal. And it doesn’t even seem to matter how many shops there are, you pretty much can’t flip your hair without hitting a patisserie here.

My goddaughter is a pastry chef, and has had her pick of jobs since she graduated a few years ago. The possibilities are endless . . . restaurants, hotels, grocery chains, private label bakers . . . the list goes on and on. She started her career working at a private label that supplies major grocery stores across Canada, developed her own recipes (and reputation), and recently left after 3 years to work for herself. Her business is still in its infancy so her future is uncertain, but I know one thing for sure: she loves what she does, and that is the most important thing to her.

03-25-2012, 03:28 PM	#22
Truly Scrumptious Member How Do You Identify?: Femme Relationship Status: She's my mirror twin, my next of kin Join Date: Sep 2011 Location: Entre Lajeunesse et la sagesse Posts: 667 My Photo Gallery Thanks: 2,047 Thanked 1,780 Times in 557 Posts Rep Power: 21474849	I love baking. There’s almost nothing I can’t bake except for pie crust which I couldn’t bake to save my life. I love the process of baking . . . measuring the ingredients, blending, mixing, there’s something so therapeutic about it to me. Sometimes I bake something just to see if I can bake it. I have that cupcake shop fantasy too, on and off. I’m not sure you could choose two more different possible occupations than accounting and baking. Both have lots of opportunity, so I guess the decision comes down to what you enjoy more and what you want/need from your career. Pastry chefs are in demand right now, at least in Montreal. And it doesn’t even seem to matter how many shops there are, you pretty much can’t flip your hair without hitting a patisserie here. My goddaughter is a pastry chef, and has had her pick of jobs since she graduated a few years ago. The possibilities are endless . . . restaurants, hotels, grocery chains, private label bakers . . . the list goes on and on. She started her career working at a private label that supplies major grocery stores across Canada, developed her own recipes (and reputation), and recently left after 3 years to work for herself. Her business is still in its infancy so her future is uncertain, but I know one thing for sure: she loves what she does, and that is the most important thing to her.