A Day In The Life Of A BAKER | Part 11 | MADRID
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- Опубликовано: 26 сен 2024
- Hey! Have you ever wondered how days of those who prepare your pastries look like? In this video I share my from the early morning till I reach my bed, how does the baking and production is organised, what we sell, how prepare things and finally what happens in my private space.
A day in the life of a baker!
Heart shaped pastries you will find here:
• This how I made SPELTA...
LET'S BE FRIENDS
📸 Instagram - / kristinakkz
👉🏻Thank you Ale Salvino for helping me to get this footage, you are my superhero cameraman and my company♡
/ @alesalvino
![[Japanese Bread] The moving story of a man who became a baker for his beloved family. 薪窯パン](http://i.ytimg.com/vi/urN2MrZlDps/mqdefault.jpg)
If you are a baker - what part of you shift do you enjoy the most?
If you are not - would you be interested to learn how to make pastries or baking for example? 🥐
I cooked and baked in a Monastery for 12 years. No one commented on the food and no one said 'Thank You' - I would leave there crying. They even had me baking the Christmas cookies and breads for their people (doctors, church people, etc.) 😵💫🤪🤨
I hope you will not experience your hands, fingers, feet and shoulders hurting. . . Physical wear and tear on your body takes its toll in years ❤
Im interested to learn. :)
Not a baker but would love to see a proper course on how to make croissants 🥐 💪🏼
For one and a half year i had early morning shifts. I really loved the quietness of the morning and i was always coming to work with a clear focus. However i was always exhausted because i was not getting enough sleep. Unfortunately my internal clock is set to be a night owl. Even when i was really tired and early in bed loaded with lavander tea, i couldn't sleep.
Now i start around 9 am and even though i don't like to see the city traffic in the morning, i do feel better. On my days off i don't feel massively exhausted, just casually tired and i have more energy for my hobbies.
It's really hard to choose because early shifts do feel good and more productive, i am just sad my body isn't made for that.
All these freshly baked pastries look amazing!!! Can’t wait to be back in Europe, enjoying all these fresh baked goods!! Each piece you make looks like a work of art! Thanks for sharing!! -Janelle ❤❤❤
Hey! ohh yes so many of them everyday. I am actually amazed myself how many things we manage to serve for the customers. Thank you so much! We all doing our best! ☺️ Safe travels and see you soon! ☺️
I admire how hard-working you are, and the work of art you produce. I could not stop salivating looking at all delicious baked goods! Your after-work routine is inspiring as well.
Hello, thank you so much, so said it so beautifully! So grateful! Promise gonna continue doing my best! See you in the next one! :)
I am a chef I work early mornings or late shifts, what stood out to me was the ending, we give so much of ourselves to someone els and forget to love ourselves. Thankyou🙏🏽
Hi, yes I totally relate what you are saying , i was working at the restaurant, doing early - late, then late -early shifts, doubles and then early again haha, crazy hours. Now I have a bit more of the routine which is helpful. Please always always remember to take care of yourself, that crucial to continue doing what we love!☺️ warms regards!
I absolutely love your videos, especially these Day In The Life ones!
Hi Danielle! oww thanks you! that's really sweet to hear :)) see in the next one :)
Namaste 🙏 dear Kris. I worked in a commercial bakery for a short time in 2005…everything you’ve described/showen … “transported” me to that time period… thank you for bringing back lovely memories… I’m glad you have a nurturing barista ☕️… 🎊 have a lovely week, lots of love to everyone in your bakery 🧁 family
Hello Iwona, Namaste indeed! 🙏🏻 ahh that's so sweet that you 'came back' to the bakery in those 134 mins of the video :) i think I will always remember with nostalgia as I do enjoy my time here :) thanks very much! my barista is the best! see you soon in the next video :)
Again in Madrid!!! what an amazing day of baking
Walking alone at 4:30 a.m. was a bit scary for me.
Hi Roberto, yes I live here so you guys gonna see a few of those videos reaching my channel 😇
thank you so much! :)
Where are you from? Madrid can be very busy as people like to party a lot but in general I don't feel unsafe here, I am good:)
Or even also a nice Synthwave compilation!
Love it, relaxing and always keeps me a company :))
Perhaps you have heard this saying before ….”It is better late than never” … Also… cannot agree with you more …. Of all the wonderful and fantastic baked goods out there and the things you share and show us … to me nothing beats a great loaf of Italian bread, or Che batts bread, or French banquette fresh and warm from the oven … nothing better …eat it plain or with butter … am in love
Yes! Nice bread with some spread is like being in heaven 😇 totally amazing! 🫠
Fortunately i get to see, smell and taste freshly baked pastries , such an amazing moment in the morning. Love my job!
I admire that you get up so early to go to work. Your creations look so delicious I don’t know how you stay so thin! Brava! 😊
Hello, thank you so much, still trying to find the perfect time to go to bed🙈
I eat sweets to enjoy, not to replace normal food, maybe that is one of the reasons why :) thank you so much! see you in the next video very soon! :)
Top notch baking! 👏
Hey, thank you sooo much! 🥲
Love your passion for baking Kris , excellent video and great insight into the life as a baker. I enjoy baking I love it from the start to the finished product, it's very satisfying although my day starts at 2:15am which is the tough part😴I find sometimes I'm too exhausted to find time for myself. My day starts with breads such as sourdough and other bread products before moving onto pastries and finishing my morning with preparation. I remember once been told years ago when I first started baking that been a baker is all about preparation and over the years I learned to always be organized and ahead. Congratulations on this new video it's great to see and keep it coming. Much love from Ireland 🇮🇪
Hi Derek, such a lovely comment, thanks a lot! 🙏🏻
yes indeed your morning flow is defined by how well you have prepared for it, simple thing like egg wash, if it's not there in the morning it takes your precious time. But your shift is really tough, uhh... You really need to respect sleeping time, do you manage to go to bed on time? How long have you been doing this shift?
@@KrisKazlauskaite your welcome. I've been doing this shift 20 years now in July😴it seems as you get older it gets harder but I suppose it's the nature of the job. I try get to bedtime by 8pm after some full body stretches, I find it helps when your on your feet all night and always using your hands.
@@derekmcardle6967 exactly! Some stretches are essential to condition your body, well done. I realised that after developing Carpal tunnel syndrome, knee problems, generally feeling tired. I learnt hard way but now paying much more attention as I want to continue to stay in the industry for awhile:) thanks for sharing!
@@KrisKazlauskaite yes I'd the exact same and only coming around to look after it now as the amount of bread kneading in the mornings takes its toll. Anyway thank you for the reply love your work and as always I follow you here and on Instagram your a class baker so keep the videos coming 🙂🙏
@@derekmcardle6967 thanks a lot, appreciate to have you on this journey:)
Great video! Your heart shaped bread at the end of the video…could you show how to shape the dough into the heart! It’s awesome!
hello, thanks a lot! :)
yes of course, here is the link:
ruclips.net/video/O56JAnHFDVU/видео.html
Hi Kris, wow !! You do many things during your day. I Know how hard is to work in Bakery, its a pleasure but the same time it give you a tired day. Congrats to do many good things and delicious in your routine! Thanks for recordings videos and sharing with us. This video inspiring me to do other things too! Have a good week!
Hello Suely! That's a very nice feedback to hear, I am really happy to hear you will be willing to do something more, you got to be selfish and give some time only for yourself, whatever the activity is, resting, reading, learning something. I think that's super important to love yourself ☺️
See you soon in the next one! And thank you so much!
Am Kenyan pastry chef working in saudi this is so good thank you fellow pastry chef
Hello Peter, so nice, where do you work in Saudi?
Aw thanks a lot! Warm regards!☺️
Bonheur Saudi Arabia
I love morning shift I would be glad to learn more one my pastry it would be a prevellege
All look like dream pastries, so beautiful ❤
Thank you so so much!:)
I'm a baker and my work starts at 2:30am and for me that's good. I would be done around 11am or sometimes when it's heavy it can reach 12am. I still have half the day left to enjoy. I split my sleeping schedule into two parts.
How do the split sleeping hours work? How many hours per day in total?
And what time you go to bed?
Very curious as looks like to start at 4or 5am seems late compared to yours 😜
@@KrisKazlauskaite I would take a short nap, an hour or so, to recharge and at 9:30pm I'll go to sleep, sometimes 10pm. That helps me so much more than trying to stay awake until 8:30pm and go to sleep because I would be overtired after work and it drags out until I could finally go to sleep. This actually makes it so much harder for me to fall asleep or get up feeling well. I'll have 5,5 hours to sleep generally. If my work ends around 11am I can even take a 2-hour-nap which can add up the sleeping hours but it's rather risky since when I wake up I'd feel tired. A power nap should be either under 30min or above 1 hour. If it lasts longer your body will fall into very deep sleep and would need at least 3-4 hours to get past that period. I think it can differ individually and everyone can find their own sleeping cycle. If my work had started later my split schedule wouldn't work 😂
I definitely want to visit!
🙌🏻☺️
💛
😇
❤❤❤❤👏👏👏👏 kris
☺️😇💫🙏
I love your routine, I’m willing to one day become a pastry chef! You motivate me
Hi Ana! That’s amazing to hear! Thank you! ☺️
❤ hero! 🙌
🥲so important to have people who inspire you in general, you inspire me too to be a business owner! love your products!
thank you for your support! you are amazing! ☺️
Could seriously watch your videos all day! I definitely love the morning baking it just hits differently for me! Can I kindly ask what is the model of the oven please?! :)
Hello! Thanks very much! yes we all perhaps different times and how we take it afterwards 🤓
yes so the oven - I personally didn't check the exact model but check this one: TURBORAM/ RAMALHOS. You will see some options. Good luck👏
Saludos Kris desde Puerto Rico. La Felicito por la profesionalidad que tiene en la Repostería. Cuídense mucho y mucha Salud.
Hola Roberto! como estas? mil gracias, me alegra mucho que mis videos se vean desde todo el mundo! Gracias! te mando saludos desde Madrid☀️ hasta pronto!
Siempre que voy a madrid tengo que ir por allí a comprar algo . The best ! ❤
☺️muchas gracias! Todo el equipo hacemos lo mejor☺️ nos vemos!
Cómo se llama el lugar? Es Alma Nomad?
@@scientificmaker5641 si
❤Strong, Intelligent, Determined, Loyal, Amazingly, Talented and Driven Young Woman❤ You are my idol 😊
Hey! so many beautiful words in one comment! Thank you so much! So inspiring to read this! ☺️
see you in the next one! Warm regards from Madrid ☀️
i like your video ..pls keep it up
Hey! always will do my best ! 😇 thank you for your support! :)
Te comencé a seguir ,fui panadero, hoy trabajo en una automotriz en Buenos Aires. Buen fin de semana .
Gracias! Que tengas una buena semana!:)
❤
☺️🙏
Thnaks for the video, keep going !)
hey Viktoria! Thanks a lot! ☺️🙌🏻
gorgeous work chef!
Thank you so so much! woohoo!🙌🏻
Wow! Baker profession requires lots of strenght🙌🏻Thank God you are strong lithuanian🇱🇹😍
haha yes, definitely strong lietuvaitė💪😀 ačiū pupa!
💜💜
🙌🏻🫠
Un trabajo estupendo y con un a buena actitud.. SALUDOS !!
Hola, mil gracias y agradezco mucho! Saludos desde Madrid! ☀️
good video!
Thank you so so much!👏🙏
just found your vid, then I subscrb, keep vlogging, love from Indonesia 🙂
Hello! so nice to meet you here! thanks a lot! hope you managed to find time to see more of my videos. However, the next one coming soon! Regards to Indonesia!☺️
Bravo, chef!!
Thank you so much!!!☺️
Sупер❤
Thank you!☺️🙏
❤❤❤👑👑
GOD bless you sister, stay wonderful 🙏
Hey! Thank you so so much! Doing by best ha! ☺️ see you soon:)
Great vid as always Ms. Kazlauskaite. What bakery in Madrid do you work at? Madrid is hopefully my next destination this summer and would love to come try the beautiful pastries
Hi Steven, hope you are doing well! I am not sharing where I work as in my videos i prefer to show 'how things are done' angle 😇 so I have made a video of really nice places in Madrid, i ll share a link with you. I am planning to share another video as there are more cool bakeries since I moved here :) have an amazing day and honestly thank you for your support 😇
ruclips.net/video/CRlKpQtT1VM/видео.html
Great message❤ nice video
Thanks a lot! I am glad you stayed till the end!:)
When will you open your own bakery/restaurant...you are VERY talented and energetic...oh, and SMART lol...I subscribed to your videos...found you very entertaining and your video is a HAPPY video...thx Kris....from New York...
Hello, oww thanks a lot! Hope it wont take it too long to open my own place, but I am sure - whenever it happens I will share here on RUclips about this :)
thanks one more time and see you soon! ☺️
Keep creating🥰
🥲🫶🏻ačiū mažutėle 😚
Wow I would love to go to culinary school this seems like so much fun. My dad used to be a baker at Albertson's. Idk if I would be any good at it though I have baked cakes but sometimes they don't turn out right haha
hey, yes it's nice to see the end result but it can be hard sometimes. And don't think that we get everything right, a lot of things happen in the kitchen jiji😁 however, i love it so much and cannot wait to share what I already know :) see you soon!
Kris you inspire me so much, I’m almost done with my pastry school, maybe next for me is bread 🥖
Would you ever like to have your own place?
Hey Carolina, thank you for your lovely message! Well done, you are almost there! 👏
yes I imagine myself having a bakery, finally at some point putting my thoughts, ideas, passion, experience into something tangible, would be very nice. Hope whenever it happens You will come to visit me 🙃!
Hey Kris, another great video. And of course I would watch to the end.
I am out of breath watching you get all of those bakes ready. Wow. So so many good ones. I tried to decide which I would eat if I were there with you but too many wonderful choices. I do agree with you about the poppy seed challah and that would be mine too. But that raspberry "cesta"?? I am not familiar with that name, but it looks fabulous. Is it a tart? Doesn't matter it would be gone in a flash.
One question to you is do YOU eat anything while baking? I know you take a coffee break but is the amount of baked goods so overwhelming that you don't want to eat them? Xxoo
Cesta mean basket so it probably has another name in other places
hello! thanks for being a fan! ☺️Always a pleasure to hear from you! Yes so many nice pastries, hard to choose which one to grab first chi chi! I like just a plain croissant a lot to be honest :)
cesta is the word in spanish which actually means the basket/parcel, we call them like that here in Madrid.
Well yes around 7 am I snack something but more like things we don't sell, for example not looking pastries. Of course i can whatever I want but I barely ever do that. Quite often we take a fresh loaf of bread and have a sandwich but we don't really stop working, the thing like coffee break does not happen😇 but we have as many coffees as we want 💪 thanks a lot for your questions, love it!
yes exactly, the cesta is a name of a 'parcel', 'basket' :)
@@KrisKazlauskaite ❤️
wow so nice video of your day . Im begin my own restaurant and want also make my own bread love to see your passion 🥰🙏
Hello, thank you so much! amazing to hear this! hope your restaurant gonna go super well! warm regards!☺️
O wow! Where is this bakery? I life in Madrid and looks everything amazing!
Hello Teresa! Hope you are doing well! :)
I appreciate a lot but when I do my 'Days in the life.." from the episode 1 I have decided not to put names, I want to focus on the production, varieties of things we do rather names. Hope you understand me here :)
See you soon in the next one! 👋☺️
hello :) could I ask? I'm interested at what time do you usually end your shift because I didn't catch that in the video, only the scary 4,30 AM wake up call, thanks :)
Hello Erika, yes of course, only after reading your comment I realised I didn't include that tiny piece of information :)
so i start at 5am and in theory finish at 2 pm :)
yes it's early but some bakers start even earlier 😇 regards from Madrid :)
I love your videos ❤ it gives me motivation to explore diffrent kinds breads to make❤☺️ sorry my english is not so good 😁
Hello, thank you so much! Such a positive feedback, love it! ☺️ warm regards from Madrid!
Is your job will fun and if so what makes it fun?
Hello, well i think nr1 thing that makes it fun is your colleagues, if you have good relationship with them so the whole shift just passes so fast. It is also fun to create, to fail too so you learn, I kind of appreciate all the process. But in general my work is extremely creative and fun, i feel super happy to do what I love :) thank you and have an amazing day! ☀️
Một bữa tiệc bánh, những chiếc bánh thật sự rất hấp dẫn,
Hey! thanks a lot! everything is super delicious to be honest! :)) see you soon in the next one!
great job
Thank you so much!:))
What’s the purpose of using both water and milk in the croissant dough, why not only milk?
Hi Mathias, hope you are well. Well part milk part water i think works nicely as milk gives more deep flavour, richness; water gives more crispiness to the final baked croissant. It also depends if you make croissants with poolish or without (you can also make poolish with water or with milk entirely), so depends what you are looking for. If you go with water only, the croissants tend to be more dry and crispy.
Hope I answered your question! See you soon! ☀️
Really nice :) i would like to taste everthing haha
Hi Sofia, haha I don't blame you, everything is really nice for sure :)) warm regards from sunny Madrid☀️
My favorite part of baking is seeing the pastries come out of the oven. Unless they turn out bad, then it's the worst part of baking
Yes!!! Agree, when everything turns out nice is like a relief and joy at the same time ☺️
Quick feedback: All your pastries are overcooked! ☹
90% of your customers don't eat your pastries when they are still warm, so they end up with a dry and blander product.
Keep up the good work!
Great video.
Hi! Constructive feedback is always welcomed! Thank you!
I am glad you enjoy my videos! See you in the next one👋
GIMME GIMME GIMME SOME🙃
😁😁🙏
HI, 0:08 ... THOSE ARE KOUIGNOU AMANN ??? ID LOVE TO SEE THE RECIPE FOR THOSE PASTRIES :)
Hey! not, those were simple croissant buns, it was a trial :))
Never wanted to eat a dough raw before this
Haha will take it as a compliment 😀
Hi Kris! As a beginner baker, I would like to ask whether it is necessary to cover pastries with foil in the retarder proofer? Thanks!
Hey! You mean the cling film?
@@KrisKazlauskaite Yes :) Currently, I'm having a problem where I'm very satisfied with croissants that I put directly into the proofer after shaping. However, when I want to use retardation, for instance, when I put the croissants into the proofer at 4 PM and want them to be ready the next morning, the croissants lose their volume during baking. Do you have any idea what could be causing this
@@honzahejlek4085 I think they are over proofed. If they deflate a bit so yes, that’s the reason. Try to work woth cold dough as in warm environment the dough starts to proof slowly, so proofer/fridge gets open many times so the temperature doesn’t keep low.
Hermoso video, saludos compañera pastelera!!!
Hola! Muchas gracias Martin! ☺️
Saludos desde Madrid ☺️☀️
hi
When do you start making brioche and croissants?
hello, I leave those jobs for the end of my shift, after lunch :)
omg i love this!!! where is this bakery? im going to madrid in a few days!!
Hello! Thank you so much:))
I appreciate a lot but when I do my 'Days in the life.." from the episode 1 I have decided not to put names, I want to focus on the production, varieties of things we do rather names. Hope you understand me here :)
Please have a look at this one, hopefully it will be helpful:)
ruclips.net/video/CRlKpQtT1VM/видео.html
Lovely video! Which bakery is this? I live in Madrid and would love to try!
Hello Aneta! Thank you so much😇
I appreciate a lot but when I do my 'Days in the life.." from the episode 1 I have decided not to put names, I want to focus on the production, varieties of things we do rather names. Hope you understand me here :)
Of course, I can respect that!
Where can we try this?! 👏🏻
I didn't want to disclose which bakery is it because since Part 1 ‘A day in the life of a baker’ I decided not to put names as these type of videos are not promotional. I purely want to focus on the production, show a bit behind the scenes what happens in the kitchen, etc.
Hope you understand me here😇🙏
Thanks a lot and see you soon in the next video :)
God bless bakers around the world
Amen🙏🏻 thanks a lot!☀️
Impressive mind, body and food!😊
Thank you so much! trying to keep both work and personal life in balance 😇💪
This is so cool! I noticed you don’t share where you work so I’ll keep it private, but I come to this bakery a lot and absolutely LOVE all the baked goods. I tell all my friends to go there when they’re in need of a good pastry :) cheers, this is a great video!
Hello Emelie! Thank you so much! Yes i dont and thank you for respecting that :)
So genuinely nice to hear that you love what we do, next time you come please say ‘hi’ ☺️ hasta pronto!
Lovely video!! I’m from Madrid, where is it that you work? I’d love to come try some of those delicious pastries 😍
Hello Laura! hope you are well :) I appreciate a lot but when I do my 'Days in the life.." from the episode 1 I have decided not to put names, I want to focus on the production, varieties of things we do rather than names. Hope you understand me here :) see you soon in the next video :)
Of course ❤❤ lovely videos
Hi! what´s the name the bakery in madrid you´re working at ?
Hey! Hope you are well! I didnt want to disclose in the video which bakery is it because since Part 1 ‘A day in the life of a baker’ I decided not to put names as these type of videos are not promotional. I purely want to focus on the production, show a bit behind the scenes what happens in the kitchen, etc.
Hope you understand me here😇🙏
Thanks a lot and see you soon in the next video :)
What are the down sides to being a baker? Eg: heavy lifting or pay?
hello Janette! hope you are well! Well there are quite a few things: as you mentioned - heavy lifting, low pay in general in hospitality industry, weird working hours like early shifts take a toll on your body, a very common problem is weak knees, a lot of bakers do physiotherapy as we stand all day without a break. so yeah, a lot of things we need to take into account, we have to be careful how much we lift, ask a help and not to do it alone. but at least we enjoy the job itself, so I cannot be more happy doing it ☺️
Kristuke,kaip visada esi šauni pyragų kepeja.seilė bėga žiurint,labai norėjau paragaut😊
Ačiū labai 🫶🏻 na tikrai įeina daug laiko ir prakaito pakol viską padarom, bet galiausiai verta ☺️
Hi! What is the name of the bakery in Madrid? I am a French living there and I miss those
Hello! Hope you are doing well!☺️
I didnt want to disclose in the video which bakery is it because since Part 1 ‘A day in the life of a baker’ I have decided not to put names as these type of videos are not promotional. I purely want to focus on the production, show a bit behind the scenes what happens in the kitchen, etc.
Hope you understand me here😇🙏
Thanks a lot and see you soon in the next video :)
@@KrisKazlauskaite I understand! Thanks for taking time to respond :) actually I have a short list of bakeries that propose that quality bread and viennoiseries in Madrid, I guess your shop is one of them 😊
@@Nuts79 haha that would be awesome if you come to the bakery where I work and you see me working ha! If it happens, definitely say hi!😀
@@KrisKazlauskaite be sure I will 😁
I❤U,❤❤❤❤❤❤❤❤
May I ask how much does the shop sell each day?
Hello, a lot haha! Sorry I don’t know exact numbers 🤪
@@KrisKazlauskaite haha oki
Wow... Please teach me madam...
🙏🏻😇
Whats the name of that bakery?
Hi!
I appreciate a lot that you watch my videos but when I do my 'Days in the life.." from the episode 1 I have decided not to put names, I want to focus on the production, varieties of things we do rather names. Hope you understand me here :)
Warm regards!☺️
Miss hello iam starting my own bakery I have a question, I want to make the dough of cinnamon rolls and donut by 8:00pm then come back 5:30 am the next day to bake them while it’s saying that cinnamon rolls and donut need to be ready before 2 hours of baking them do you think it’s okay to make the dough before 8 hours,
You can make the dough at 8pm, but you need to shape your buns and proof, so not sure when do you plan to do that. In reality you can mix the dough in the morning, leave it to rest during the day, shape before going home and proof in the morning.
@@KrisKazlauskaite thank you so much for replying, so is it fine if I made the dough of donut and cinnamon buns or cinnamon rolls before 8 hours of forming and shaping them ?
@@kazhe747 normally you do a day before cinnamonc bun dough but it’s fine, 8 hours is a good resting window
@@KrisKazlauskaite ok dear thank you 🙏
:)
🙏☺️
We Need recipes pleeeeeeassseeeesse😢
Hey! what would you be the most interested in? :)
what bakery in madrid do you work in?? do you speak spanish??
When I do my 'Days in the life.." from the episode 1 I have decided not to put names, I want to focus on the production, varieties of things we do rather names. Hope you understand me here :)
and yes I can communicate in spanish, however, still far away to be a fluent speaker 😇
Que delicia de panes !!!! 😊
Gracias!:))
Name of the bakery?
Hey! Whenever I share my stories, I mainly focus on the job so the reason I dont publish the name of the places is because I want to show how/what we do.
Hope you understand me here :)
Greetings from Madrid!☀️
Nunca había visto una panaderia española con tan pocos (cero) productos españoles. 🤷♀️
Hola, muy interesante, ¿Qué te gustaría comprar en la típica panadería española?
Creo que muchas panaderias quieren probar algo nuevo asi que no se aburran 😇
@@KrisKazlauskaite Voy a hacerte un poco tú trabajo.
Rosquillas de anís, Rosquillas fritas, mantecados, tortas de manteca, pestiños, buñuelos de viento, barquillos, milhojas, TORRIJAS, CHURROS, y cienes y cienes más pastelera.
@@senortroncoso1898 muchas gracias! Apunto!
(hicimos las torrijas, roscon de reyes durante la Navidad y despues, milhojas tenemos ahora. 😇)
Que tengas un buen dia! ☀️
0 protein?
do you exactly mean? 🙃
Тебе надо кушать мясо и рыбу!!! Если мясо 🥩 ты не ешь то замени морепродуктами а то будут проблемы 😔 со здоровьем!!!
Hello, I have chosen the vegetarian path, trying my best to get everything I need from non meat sources :) thank you!
Hi honey girl Kris how are you nice meet you buityful video you made good wish you all the best for your carrier bye good night honey Kris india
Hello, thank you very much! see you soon in the next video ☺️
Where is your husband ?
Around😁 but not baking with me for sure 🤓
whats the bakery you are currently working in?
Hey, I am happy to share what we produce, in what manner and how, when but I will keep the name not disclosed, my goal is to share the flow, not names, hope you understand me here :) see you soon in the next one !
I have never tried ham and cheese croissant
Those are actually very popular here in this bakery!😉
🤩 wow
🙏🏻☺️
Wonderful Video as Always Kris👌. Thank You also for sharing your private space with us All. "Morning cup of Happiness " is such a Lovely way to describe our Morning Coffee.☕🥰☘
Ievina! Hi! Hope you are well! Yes I thought to invite you home, doesn't happen very often😇 ye sthe coffee became a very important part of my shift, our barista is the best I have ever had, she starts her shift by doing a coffee for staff, true hero :) sending you warm regards, and see you soon! ☀️
@@KrisKazlauskaite Cheers Kris! Your Barista is indeed a True Hero. Hats off to her.👏👏👏☕
@@levinawalsh2015 coffee hero and guru as she makes it the best in Madrid🥹
Ooh you work at Alma!! That place has one of the best pastries and bread of Madrid!!
Really love this kind of vlogs around the city and at the bakery! ❤️
I am glad you enjoyed the video! ☺️ i have madr more kitchen life videos, hope you gonna enjoy them too! ☺️