Thanks Kris for part 4 and all of your hard work making these videos. The bakes look simply amazing! When you cut into that croissant for a quality check I wanted to reach thru the screen and grab it! It was a work of art. I can't imagine how you come home and exercise, when I cooked I would come home and sleep! Love seeing you again. Keep healthy xo
hey! lovely to read you lovely comment as always :)) yes i am grateful i still have energy so trying to use my day 100%, but sometimes after hard day i take a quick nap and recharge my batteries 😃 thank you😊
I really enjoy your baker life videos. It is obvious how much effort you put into every aspect, the visuals, the titles, the narration and the music. Thank you!
Ohh yes! that tikes 10 times more time than to work on shift actually 😄video editing is like second job at nights 😃 thank you for appreciating that, means a lot to me 🙏🏻
I also have a small bakery in india. And I love watching ur video. It inspires me to making new Bakery items. And u also help me in how to keep things in bakery
Hey hi.. I like your video. As well as i like to learn pastry and bakery side. Keep it up. I wish you success in your life. Stay safe. Stay happier. Stay healthy. God bless you.
Fantastic video as always, a lot of work here not just on the pastry section itself but also on editing this beast (cutting your a-roll, transitions, b-roll, SFX, music, colour grading), well done and outstanding progress! My favourite part was the mate one 🧉 as you can imagine haha ❤
Thank you so much! I appreciate you noticed my effort to produce the best I can ☺️ happy to learn every single time from each video editing. And of course, mate is like a secret ingredient to make these videos happen as it always gives me a sparkle of energy🏋🏻😀
Love watching your videos being a scratch baker myself, i do more of the bread side of things like artisan and sourdough. Keep up the good work making the videos
Very well! I honestly love simple but very well made croissant, what it looks simple - it’s hard to achieve ☺️ hope you lemon croissants went well! Thank you so much!
Hello Kris, good evening from San Francisco. These are great videos and thank you for putting in the time to make them! As a Boulanger myself, i very much appreciate the time your putting into these works. Happy baking...!
Hey! Thank you so such an insightful comment, it does take a lot of time indeed to produce my videos so it is really nice to read that people appreciate my effort ☺️ thank you and all the best☺️
I’ve watched and enjoyed all 4 parts of your Life as a Baker. So interesting👍i know how you love cinnamon buns, Kris. How do the vegan ones you describe in this video compare with others that you have tried?
hello darling! hope you are well! Thank you so much, hope you gonna enjoy an upcoming day in the life part :) Yes i have a weakness for a good cinnamon bun, sounds simple but only in a few places in the world I tried good cinnamon bun. The vegan one is really nice here, I liked it and after eating you don't feel very heavy, super light! :) hope to hear from you soon! ☺️
@@KrisKazlauskaite no, solamente en casa. He logrado buenos resultados sin laminadora. Cómo generalmente hago croix en otoño/invierno he probado una fermentación larga de al menos ocho horas con buenos resultados sobre todo de sabor. Y también he probado con fermentación más corta de 3 horas. Me encanta el trabajo qué haces. Saludos a tu compañero argentino y que viva el mate. Ah, soy periodista deportivo.
@@charlymi que bueno! Si quieres puedes compartir conmigo tus croissants en Instagram ☺️: kristinakkz Y sí, disfruto mucho el mate, mi esposo me enseño como tomar el mate y la verdad es que no puedo pasar mis días sin tomarlo😃 saludos!
Always glad to see more bakery work! I love how big the croissants proof, we have to be more careful at my bakery since we don’t have a egg sprayer! Do you know what brand or where you can get that red sprayer you were using to egg wash the croissants?
Hi, thank you so much, happy to connect with more bakers in the world!👋🏻 with all my honesty-cant remember just now, but if you google catering shops in your area they should have something similar! :) and yes, you need to be gentle the pastry brush😁
Omgg....I wish I could be there to observe and practice with you even I can do the small things in that big process but at least I can learn and do it real.
hey, thank you very much! :) welcome to my little youtube family☺️ love to have you here! here i put the video which may help: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o0NgExTLmy8.html&ab_channel=KrisKazlauskaite
Parts 1-4 now watched. All inspiring in many ways. Work, rest and play is so important within the fabulous pastry/baker/chef world. Thanks again from #chefgoldsmith
hey! wohoo! 👏 thanks very much watching all parts, i particularly love these 'series', nice to look back and reflect on those times, now I have a similar routine but in different city. Currently working on my new "Day in the life" in Madrid. so let's stay 🔔 😊 kindly thank you for you comments:)
Hello, thank you very much! Appreciate you like it ☺️ here is the link which will help you: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o0NgExTLmy8.html&ab_channel=KrisKazlauskaite Enjoy these goodies! 🥐
Hey William, thank you so much! 😊 yes I do, how funny is that I am doing right now my next video exactly about that - my experience in different places 😃🔔
Omg..all the bread & pastries..i wonder how much is that for a piece..here where i am..a plain stale bagel made by a newbie baker cost $10 per single piece..huhu..
Hola, Kris lo mas interesante es como te organizas la vida, tu forma de vivir i hacer las cosas : El trabajo tu alimentación el ejercicio la forma de divertirte , ! OLÉ.
It is such a pleasure to watch your videos. You really like your job and that extends to you enjoying your life. I'd like to be your working partner if I was on the right side of the pond.
Hey Harold! Yes i really do like my activities, I dedicate a lot of energy to my job but i always appreciate the moment to myself (learnt from previous mistakes). What a joy to do what you like, isn't it? 😇 Warms regards and thank you so much for you comment!😊
Hey Kris, what is the name of the bakery? I am in London this weekend, I salivate watching the videos lol, I need to try some of these delicious baked goods.
Hey! oh i have a perfect video for you, don't miss these places😊 thank you! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o0NgExTLmy8.html&ab_channel=KrisKazlauskaite
Hey Hanna! thank you so much! ☺️ my goal is to show my work not concentrating on exact places, please don't take it personally 😊 my warm regards to you 👋🏻
hello, this is the video showing amount of the production kitchen, at the moment I don't have the recipe for home use, however, plan to do a video how to make croissants at home so keep an eye ☺️
Do most people who work as bakers like you do, go to a special culinary school? What was your training? And at what age did you decide to become a baker? Thanks!
hey! i did professional patisserie for couple of years, then different training like chocolate masterpiece class, some in Paris or just working for free in different places. I am still learning, lifetime is not enough to learn what i want 😃unfortunately i discovered my love for this job a bit late, i started i guess when i was 24 or so. are you a baker?Pastry chef?
@@KrisKazlauskaite Thanks for the info about your parcours. No, I'm not a chef, just a guy working in a uni. I think your job is physically demanding because you have to get up so early and lift all those heavy bags. But there's also so much you learn not through books but through experience. It is fantastic to see what you make, but also how much hard work, creativity and dedication it takes. I actually like seeing all the steps of the complicated stuff, because it is something I could never do!
@@bengt_axle thank you so much! I genuinely want to share what i learnt so far but as you said though my own experience, I don’t want only give recipes, i want to share what is behind that:). I motivate myself to do more, thats how RU-vid came into my life. This is another time taking thing 😀 but I think i found my happy place, so happy to connect with people across the world :) 🙏
Hi chef, I wanna ask..I got baker job with 6 working days a week and 9 hour each day with no night shift but the basic salary is very low compared to another mediocre job such as kitchen helper etc etc..basic salary in my country is 1500(all sector including factory etc etc) but they only can offer 1300.. I like the working hour ,just salary make me think twice..what do u think about it? I don't hv any experience about baker but I worked at kitchen before
Hello, thanks for your question! Well I honestly must admit that baker job is very well paid in every country, in the restaurants is a different story. When you said 1500 is there a room of negotiation? I don’t know many details to answer you correctly like which country you live in and so on, but, 1300 full time and 6 days instead of 5 sounds like a bit underpaid. Unless you have an agreement that after the probation period you will get a salary increase? All the best 🙂
@@KrisKazlauskaite Thank you Chef and yes it is massive underpaid.. the manager said basic salary still the same even after probation period..I'm in dilemma because I love to be a baker.. it is hard to find bakery job with 5 working days a week but I won't give up..Tysm for your opinion,I appreciate it☺️❤️
Hey! yes sure, so pain au choc is roughly 14-16x8cm, croissant around 20-23x9cm. It is not fixed as bakers have their own preferences :) many thanks :)
I would love to learn really, I can visit London to learn this skills 😫 it's just so amazing watching this. I would love to learn... do you train? Do you have programs for interns... please 🙏🏾 I really would love to learn
hey! of course if you have a chance go to London! so many amazing places to learn. so many places are open to see people willing to join for a short training or so. Just pick the company you like and approach them, you will be surprised how many people will say 'yes' :) I personally don't do it because I am no longer live there :) best of luck! ☺️
Hi Alina :) thank you so so much! since i didn't mention the name on the video, i prefe not to mention as I focus on what I do and my work - not on names :)) hope you understand me here 🙏🏻
@@KrisKazlauskaite I understand that you don't want to promote the brand, but rather your work. But how can we taste it if without know where it is? :) Could you please give a clue at least in what area to look for? I'll try and find on the internet without blowing the secret.
@@alinabelousova here you go darling, this video will help you on your visit in London😊 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o0NgExTLmy8.html
Hey! Many many thanks! Well my journey started in London but I have a video where I explain my journey. From Zero Experience To A Pastry Chef & Baker - How? | My story in London ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-t_Wq0D_Uwog.html And my culinary school experience gave me a lot of discipline and orientation what kind of chef I want to be, I had a great teacher so she showed at the very beginning that to be a chef is not easy, it’s rather devoted but rewarding job. :) besides that we learnt a lot doing projects etc:)
Perdona por el atreviniento el del video soy yo, estoy en el obrador con mi esposa que trabaja con migo y mi hermano que me graba, somos de Mollerussa LLeida, Catalunya, España, los productos que salen en el video son tipicos de nuestra region " LLEIDA" Las COCAS con verdura se llaman DE RECAPTE, y las piecas en forma de empanadilla " PANADO" esten rellenas de espinacas , pasas, piñoes, pimienta y aceite de oliva, LAS COCAS se elavoran con toda clase de verduras .
Maam...how to apply as a baker.. i'm from philippines and my work experience is 17 years until now i still working as a baker..thank you i hope you can reply me..
hey! yes a lot indeed! since i didn't mention on my video i would prefer not to say, i just want top concentrate on work not on names :) please don't take it personally ☺️
Hello, yes thats correct, I am not from there, I am originally from Lithuania 🇱🇹 I don't own any bakery, just work for someone at this point in life :))
