A Day In The Life of a BAKER | DENMARK 🇩🇰| PART2 

Yes indeed, I am a massive fan of following the procedures and keeping things in order 😁 but especially in big production kitchens it's so crucial, so in this case we can do things fast and properly. :) thanks a lot and see you soon!

Hey! big big thanks, such a warm feedback! I hope you will continue watching as uhh, i have more ideas than time sometimes 😁 I absolutely loved the outtakes, there were so many so I had to pick just some, it was really fun experience to be honest :) see you soon! :)

Hey! If i could, i would go to Copenhagen every year at least 🥲 I grew up with poppy seeds so that pastry brought me back home:) I am grateful for your endless support! I have so much to share, thanks a lot and see you soon! ☺️

Greetings from Spain! Yes, this pastry is really special, I want to do with myself in the kitchen when I work now just remember the Nordics🥹 thank you so much and see you in the next one☺️

Hey! Thank you so much! ☺️ When I started RU-vid I never knew where it is going to take me, but now I see so much support and encouragement so it motivates me to do even more projects beyond baking and RU-vid:) I am open for all kind of experiences! Thank you so much!:))

Hello, thanks very much! yes I spoke about salaries in Spain and UK, I compared both. have a look at this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PGZhndfbOso.html Thanks very much! ☀️

Hey! Thank you so much! Regards to my fellow baker☺️

Hello, thanks so much! Yes the team is always putting so much effort and attention, we all love what we do though ☺️ thank you and see you soon!

@@KrisKazlauskaite Cheers Kris😀. Have a Great Week ahead. ☘

@@levinawalsh2015 the same to you! :))

Hey! Thank you so much! Appreciate it:))

Hey a pastry lover! :) Nice! Awesome to hear this. Always trying to do my best! Stay tuned for more 🔔 I am also quite active on Instagram😉

Hey! Thanks very much for your full of positivity comment:) My pleasure to share, I have so many planed videos, just need to fit somehow everything intoy to do list, but for sure I hope you will enjoy them too! Warm greetings and see you in the next one, maybe we will cross each other’s ways one day!

Hey! well i hope the new wait will be 'on' for the next video jiji ☺️ thank you so much! always doing my best!

@@KrisKazlauskaite youre welcome Chef 😇💙 You always have something new 🙌🙌

Hey! That is very sweet of you, wow, words like yours give me even more motivation, however, whenever I open my own bakery you will have to promise and come jiji 😁 thank you!🙏🏻

@@KrisKazlauskaite Kris, I would absolutely love that! 💗 But only if you promise to autograph one of your beautiful pastries for me! 🤣 If you were going to open a bakery today, where would you want it to be located?

@@dadonthetube yes of course! 😉 Uhh now I don’t know, I live in Spain now, but I don’t know if I would establish my business here. What I know for sure is that I want to create courses so many people can access regardless where they live. By the end of this year it should reach the daylight:) i will share the news here on RU-vid of course :))

Hey! Thank you so much for your support! So awesome to hear this. I feel sometimes like a teacher when i write my text and eventually record everything jijii😁 i am happy you see value in this part! Warm regards from Madrid! See you in the next one!

Hey, aww thank you so much! 😇 that's so cool to hear actually, I tried Hart Bageri also! The whole Copenhagen is just pure bakery adventure, you smell pastries everywhere 😀

Hey! enjoy watching it! :) thank you so much! Cannot wait to share more thoughts and ways of doing things💪 see you soon!

like a big mechanism ⚙️ thank you so much! of course credit to the team :)

Dedication, passion and work - all in one 😁 ačiū pupce 😘

haha you heard that word from me many times haha, poppyseeds, my childhood old good friend jiji. 😁 fingers crossed for thinking big of my work and my channel :) thank you, hasta pronto!

It’s actually tebirkes, with an s at the end.

@@peterfireflylund thank you! 💫

Hello! That’s very nice to hear actually, thank you! :) I am thinking what I do next, at some point I wanna create a space for myself and everyone to come. Let’s see! Now I am sharing my journey and knowledge here with you and everyone🤓

Hey! My pleasure to share, always:) Many thanks for watching 🙏

Hello, thank you so much for your support! aww deeply appreciate your ﹩♥:)

That’s amazing to hear! Thank you!:)

Holi holi! Me encanta ver tus saludos desde alli! Te mano saludos desde Madrid ☀️ gracias por todo🙏

It’s incredible isn’t it? It’s rare these days to stop for the whole team and recharge ☺️

hey, thanks a lot! My pleasure to share! :)

Hi Iwona, thanks you so much! Always so supportive! 🙏🏻

@@KrisKazlauskaite 🤍☀️🤍

Hey!, thank you so so much for your support! 🥲 appreciate you see value in my work!

@@KrisKazlauskaite Always!

❤❤❤

I was always blessed to work with cool people, very happy and grateful for this. This team is really strong and fun, was hard to leave 🥲 wishing you to find the best team and place, it makes your work much easier. thank you and see you soon in the next one :)

@@KrisKazlauskaite Thank you, and i hope i will find it one day 😃😃.

Hello! Thanks you so much! So valuable to me to hear this! ☺️ let’s continue RU-vid journey ☺️

Saludos! Si es un trabajo muy agradable! ☺️

Bakery production tour :))

Thank you for watching:)

Hello! Thank you☺️ Unfortunately apart of unsold croissants there is not much you can do with pastries, donation could be an ethical option. Normally there are not much of the leftovers, it’s pretty much ok :) I recommend you to go slower at the beginning and feel the demand for pastries, and slowly you will see exactly how much things to make :))

hey! thank you so so much! don't worry, we all start somewhere. :) see you soon!

Hi! Thank you so much for your words! Happy you enjoy watching and see value!:) So temperature, when we handle the dough there few important things: The dough has to rest well before doing the final roll & cutting. So we keep them in the freezer or blast chiller for some time. Be careful though, it should not get too hard otherwise the butter will break. In the kitchens temperatures vary, can be 18-24C. The thing is that you need to work really fast, chill cut croissants is necessary (that’s quite common) before rolling. Unfortunately we have to adjust to the temperature, not other way round. Also use cold tools, you can keep the in the fridge before starting, like knives, rulers, rolling pins. Anyways, i am doing the course of ‘how to do the croissants at home’ so I am sure you will be able to get some value as well from this. All the best! Warm regards! ☀️

Thank you so much!!! ☺️

Hey! thank you so much for appreciating my work! ☺️ 🙏🏻

hey Saudi Arabia! thanks for watching and see you soon! :)

😇 thank you!

Hey! Thank you so much! :) Follow your heart! ☺️

thank you ☺️

☺️🙏🏻

@@KrisKazlauskaite slt Wasquehal

Hey 🇵🇭 ☺️

☺️☺️🙏

🙏🏻☺️

Hey! Thank you so much! 😇 Do you mean the sandwich? It was focaccia with wild garlic spread i think, i will put this part in the next video, bakery tour in Copenhagen:))

Hey! It’s roughly 100g :)

Monkey bread :)

or a few? thanks

hello, thank you very much! hope you gonna enjoy the upcoming parts too :) short term danish pastry and breads? hmm.. I am not sure, i wish I could help you but I am not able on this one. I went there to learn in person so I was not searching these things online. One last thing, maybe you will find it interesting - I am going to do an online course of homemade croissants with many tips, so maybe that will be useful to apply these little things in other pastry creation. All the best, Kris☺️

@@KrisKazlauskaite I’m also looking to learn them in person only and I’m okay if the duration of the course is between 6 months

@@KrisKazlauskaite thanks for your help :)

Do you have any recommendations even though if it’s a long term course ?

Hey! Thank you!☺️ Unfortunately I cannot share the recipes feom the video as it’s company’s possession:)

They just simply look very cool and neat😇 I think it’s eye catchy too :) Thank you so much!

☺️☺️🙏

🙂

@@KrisKazlauskaite Hi how do you do?good summer ,Hellas

@@daniildaniel all very good thank you! Hope you too!

@@KrisKazlauskaite Hi greets welcome to Thessaloniki,tasty video,i am great what i s your email?have you tasted a mougatsa 🙂

Hey, when I worked there my shifts were 4am -12:30 pm with 30 mins break :)

Thank you!:))

🙌🏻😁 gracias!

Unfortunately I don’t know but wishing you all the luck in the world :)

One day maybe :) thanks!

Thanks♥️, I am very far away, I am from Africa😁

Hola Victor, espero que estes bien! Quizás algún día jiji! Muchas gracias y hasta pronto! ☺️

Jejej buen día!! Sii espero que algún día el universo me de esa oportunidad!! 🫡☺️🤗 saludos káite!! ☺️🤗

Hi, nice to hear from you! thank you so much for watching! :) Hope to hear from you soon!

hey! we carry the smell home jiji 😁 but yes the morning bake is really appetizing :))

@@KrisKazlauskaite Then you guys don't need room perfumes at home! 😄

@@pile333 haha just shower and laundry 😀

Hey! thank you so much for appreciating my effort and work! Super grateful!☺️🙏🏻

@@KrisKazlauskaite My pleasure Kris! Your videos are so fascinating and relaxing to watch. A real pleasure.

@@dadonthetube thank you deeply ☺️

@@KrisKazlauskaite Hi Kris! I hope you're having a good week. I have a question for you today. My wife has asked me (a few times) to learn how to make croissants. I have watched several of your videos and croissants seem so complicated for newbie baker like myself. So, I am wondering if you think I can make a decent croissant at home and also if you have a video teaching us how to make them at home? If not, would you please conider making one? I would love that!!! 💕 Thanks Kris! Please keep your fascninationg videos coming!

@@dadonthetube hi! Thanks for your question, good that you asked because O am creating a course online which I am going to publish hopefully in the upcoming months or latest by the end of year. I will share the recipe, method, explanation etc., so keep an eye on my channel and Instagram :)