American Reacts To Sorry German Bread is Better than Yours | German Video

[@Pjalphareacting]

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[@michaelkuschnefsky362]

In Germany, the baker is one of the trades, like carpentry, plumbing or the electrician, etc. In all of these professions, training lasts three years and after 5 years as a journeyman in the profession you can acquire the master's degree. But the big problem in the trade is that fewer and fewer people want to learn such a profession and, on the other hand, trade is quite expensive for the customer. A supermarket like Aldi can sell rolls that are also good for 19 cents. Bread rolls in a bakery cost twice or even three times as much as the supermarket price. In addition, many bakeries are now closing due to high energy costs and, on the other hand, there is a lack of offspring because in the past the son or daughter of the bakery family often took over the business and continued it. I think the bakery trade will have a hard time in the future against competition from supermarkets and many bakeries will give up. It's not just the money that no one wants to learn these professions anymore, but often also the inconvenience of these professions. A baker has to start work at three in the morning. In other trades, it is often the dirt on the construction site or the assembly times that mean you are not at home for weeks. Who wants to do something like that today? I personally accompanied young people in a vocational preparation program at a vocational school. Many of my former students were put off by working on a construction site in the dirt, there was noise from the machines, there was dust and many of them are not used to physical work. And I have often experienced parents discouraging their children from learning a skilled trade. Therefore, there is now a lack of young people. It would be very unfortunate if there were fewer and fewer craftsmen. People have to have food, shit and light, if all professions like bakers, plumbers etc. have fewer and fewer trainees, our society doesn't work. But perhaps there will soon be robots that can install a toilet bowl.😂😂😂😉😊

[@TheGamingCrow]

13:05 if somebody from Europe didn't know you're american, that gave it away finally "Money/ Profit". No, it's not because of money why the bakeries struggle to find new trainees, it's about the work schedule. As a trainee in bakery, your work starts at 4 a.m. or even earlier. That means, escpecially at weekends, you've got to got to bed when all of your friends just get ready for party or disco. Hard to imagine for a teenager, but that's how it is. You won't have time to spend with your friends any more (unless they want to become bakers as well). You just fall asleep, while your friends arrive at the party location. Your work hour starts when they drive home from there. You won't see your friends anymore. That's what holding most teenagers away from becoming a baker.

[@twinmama42]

As a baker, you earn enough money. The main caveat is the working hours. With your own bakery and (good produce) you have a dedicated regular customer base. You may not be able to compete with supermarket prices and therefore miss out on some customers. But there are a lot of people who'd rather go to a regular bakery than a supermarket or a chain bakery because the bread tastes better, so much better. I live in a village of 12k inhabitants. 20 years ago, we had 8ish different bakeries. Now we have a single one and 3 shops of two bakeries from the next villages - and 3 supermarkets and 2 chain bakeries. I dread the moment when only the chains and supermarkets are left. Their bread is just not as good. When my baker shut the shop for two weeks for summer holidays I resorted to the other shops but I couldn't bear the thought of eating their bread for more than two days. It was the worst part of summer this year.

[@MrKelra]

As a baker you can make between 13 and 15€ per hour. No bonusses for weekend or nightshifts, almost no social live...

[@asaris_]

​@@MrKelra And a fucked up back from all those industrial size bags of flour...

[@MrKelra]

@@asaris_ In my case it's the lung because of all the flour dust...

[@michaelcelik7243]

My brother is a trained baker, and he makes enough money to cover his family and all costs. If he had his own bakery and he had a customer base, then he would make about 6000-8000 € a week.

[@AP-RSI]

Leider haben viele Bäckereien in den letzten Jahren zu gemacht und die großen Ketten übernehmen immer mehr. Ich respektiere wirklich jeden richtigen Bäcker, der morgens um 3 oder 4 Uhr aufsteht um Brot zu backen!

[@michaelcelik7243]

@@AP-RSI die meisten bäcker müssen wegen dem teig zwischen mitternacht und 1 uhr morgens auf der arbeit stehen. Nur so hat man um 6 uhr frische brötchen und brot

[@blaumupi]

4:12 It's not the bread that's tasty, it's the topping! Real bread has a taste of its own!

[@dielizzy-ts2rv]

Oh not at all - fresh bread is often eaten without topings in our household.

[@blaumupi]

@@dielizzy-ts2rv what I say! The scene at 4:12 is about american bread

[@gehtdichnixan3200]

3 years is the normal learning time for an apprentice craftsman not only for bakers

[@Arltratlo]

3,5 for me, Elektriker!

[@gehtdichnixan3200]

@@Arltratlo for most crafts its 3 years shure there are shorter and longer learning times but 3 is pretty much the regular

[@karinland8533]

Exactly, Germany values good training of their Workers

[@zeideerskine3462]

You have to understand the nature of a baker's sourdough. Usually a family bakery that has been around for generations has a resident sourdough that will raise all bread and the yeasted pastries. If you are not heir to a family bakery you will start and feed your own sourdough throughout your apprenticeship and name it upon entering journeymanship. Then you will work with new master bakers every year and add some of their sourdough to your own and feed it with the local flour. When you pass your master's exam, you can then open your own bakery with your own sourdough that you can then pass on to your own heir.

[@asaris_]

😂 I'm sorry, somehow the way you described it made me think of "a baker's favorite doughmon" yup, super rare kind of a pokemon!

[@svenst5]

The smell of fresh bread in the morning and a coup of stromg Coffee

[@SpiegelDasKaetzchen]

Glad to hear you got your sound issues fixed, love the new mic! Great reaction vid, thank you!!

[@ralfbauerfeind8236]

5:10 Not only had every kingdom their own bread, as bakers were quite successful in brewing beer (think of the yeast it takes!), I think there were at least of many kinds of beer available, if not more.

[@Roberternst72]

...with regard to salaries, I when I was young (1980s) think bakers' apprentices were at the lower end of the spectrum, a little higher than hairdressers, but with worse working hours (the reason being: if you want fresh bread in the morning, somebody has to bake it during the night). The salaries are in my opinion why people were going for office jobs - especially in finance - for the last couple of decades... which is now coming back to bite us, big time, because we're lacking qualified people in pretty much every other sector...

[@Pjalphareacting]

it seem the hours are a little rough though

[@Roberternst72]

@@Pjalphareacting well, the duration of the worktime isn't even the problem (the German laws call for an eight-hour-workday) - it's the time of day (or rather, of night) they are in... it's like a baker's day is everyone else's night, and a baker's night is everyone else's daytime... which also causes issues with all kinds of interaction for the people in that profession, like: no or less public transport for the way to work, no social events in the evenings, etc etc

[@RaoulKunz1]

I'd agree that the primary problem is pay - and it's a fact in all the professions. I had a *substancially* long training of almost 5 (horribly paid) years to be a orthpaedic shoemaker and the reason I'm fine with my underwhelming pay and lack of union support for the single reason that I have another income in the form of an accident pension. Without that it would move into "worth neither effort nor time" cathegory - and that's disturbing and a substantial failure of the otherwise fairly invasive state. Best regards Raoul G. Kunz

[@KardoganLR]

Not only the salaries, but the working times, too. Some of my friends said, they would be bakers if they would not have to bake in the middle of the night, because they don't want start to work from 1 or 2 am.

[@DerBjjjg]

Basically I had a friend who became a baker. When we went home from partying, he said hes going to work! Heck he couldn't drink because of that. And people in Germany want their brötchen on Sunday for breakfast.

[@taupegrillon5975]

Pablito, a fresh crunchy Brezel with (unsalted) Butter is the best breakfast I can imagine

[@dus1213]

In German bread, there usually is no extra sugar (unless one buys the shit from supermarkets, which is probably still better than 90% of US-Bread). However, there are calories in wheat, that can be broken down into sugar. So, technically there is sugar. However, the long fermentation in traditional bakery’s gets rid of them and transform them into taste. Good taste. Excellent taste! Right now, im baking my own bread. It’s in the oven right now. I started it 21 hours ago. And that’s only a medium long time. Some breads ferment up to 3 days. It’s not the salary that makes people not become bakers. There are two reasons: 1st People were trained for half a century that doing an apprenticeship is bad and „for dumb people“ and that you have to go to university. So by now we have lots and lots of students at universities, but a lack of apprentices in every Craftsmanship, but modern politics and ideals shift to value craftsmanships better, so hopefully more people become apprentices again. After all we can’t all study and invent the 50ths Dating App in a Cafe. 2nd the Work conditions. But modern studies and overnight-fermentation, a more and more popular way of making bread, shifts the dough preparation to a usual workday so they can sleep like everybody else :D

[@Roberternst72]

6:13 Why would you put sugar into bread in the first place???

[@Pjalphareacting]

to make it fluffy

[@Roberternst72]

@@Pjalphareacting for extra fluffiness that you can simply use a little more yeast... proper yeast makes pastries and breads really fluffy, without having to add sugar (e.g. French pastries like brioche use a lot of yeast)... or if you don't have access to proper yeast, use more baking soda, that should also provide similar (although of course less sweet) effects...

[@gehtdichnixan3200]

@@Pjalphareacting its a hoax bread does not realy need sugar to gett fluffy the yeast works even better without it

[@Arltratlo]

its American style, like some Subway bread is by law cake in Ireland, because the amount of sugar in it!

[@Roberternst72]

@@Arltratlo I totally get the Irish point of view there…

[@ltsme4sure]

As a teen i really enjoyed baking and considered becoming a baker, the salary would have been fine, there are better paid jobs but also worse. I decided against it because of the working hours, i could have managed the schedule but not the lack of social occasions, when others enjoy their after work leisure time it's bedtime for you

[@lynnm6413]

It‘s a matter of structuring the day…my friend is Konditorin, and she starts between 2 and 4 a.m., works 8 hours and then comes home to take her kid from kindergarden, so she can be there for him, while his dad dropped him off and she takes a nap together after lunch, and goes to bed around 7 when daddy comes home.

[@i_can_c_u_2295]

Here in Germany, the „Brezeln“ or „Pretzels“ aren’t crunchy but soft with salt on them (most of the at least).

[@CherryJuli]

In Germany almost nobody makes a lot of money. Most bakers get minimum wage. The three year apprenticeship is normal and required for almost every job here, no matter the salary. Living costs have increased significantly over the last ten years but the wages haven’t. With one salary you can barely afford an apartment.

[@Capt.-Nemo]

A baker receives between 2,500 and 2,700 euros per month. And that is above the minimum wage which is 2,000 euros.

[@Capt.-Nemo]

@AnnaChristina-z2w There are many factors, marriage, children, where you live. 1500-2000 euros

[@asaris_]

​​@AnnaChristina-z2wWell, if you're an owl and loner to begin with, it's the perfect job for you. Spares you the effort of having to come up with stupid excuses for why you don't want to hang out with anyone 😂 But I agree, if you're a normal, social, daytime creature it's the worst thing you could do.

[@Harzer-Roller]

There are fewer and fewer bakeries. The large bakers with their industrial production can bring bread and rolls to the market at unbeatable low prices. At a third of the price that the baker has to charge. The quality of the goods suffers as a result. Ready-made baking mixes from the industry are also used by smaller bakeries. Around 60 years ago, a baker's roll cost 15 pfennigs, today it costs 60-70 cents. Special baked goods, such as pretzel rolls, cost between 90 cents and 1.10 euros.

[@OnkelCthulhu]

Bakerys are one of the last stands against onlineshops, you can´t send fresh bread with UPS. ;) And for you question, if you are a hired baker, you profit a lot from the nightshift benefice in germany, cause less of your money needs to be taxed (is taxed a word?) xD

[@Merotina1]

1:41 No, Thats not a lie. Strange, you have no clue and still said.. thats a lie

[@i_can_c_u_2295]

Man könnte die Wörter „lie“ und „lye“ verwechseln. „Lauge“ would make sense in some way.

[@gescheharm5881]

Yes, indeed, Ashley is quite a source. She is so insightful and thorough in her vlogs. I am a fan of hers. And yes, France rules the cheeses, we rule the bread 😉. No offence to baguette or ciabatta, they are widening our spectrum, as naan is or any other kind of bread. We can chose, isn`t it great?

[@CoL_Drake]

"almost no sugar in in" ... who in its right mind adds sugar into bread ? bread is only considered bread if it have no sugar added to it otherwise its cake xD

[@lynnm6413]

It‘s forbidden in Germany to add in sugar to normal bread, but we have varieties with sugar in it called Stuten

[@i_can_c_u_2295]

Not true. It’s not forbidden to add sugar in a bread. „A bread is a bread, if the amount of sugar is under 10%.“

[@lynnm6413]

@@i_can_c_u_2295 just had to google it, because my old boss told me that when I jobbed in a bakery for a year…but you are right. Maybe he considered it beyond him to add sugar, as an artisanal baker

[@Reineruntervielen-su4qh]

U cant imagine what a fresh baked bread still warm and crunshi adds for a Taste to a simple breakfast...a bit of Butter and what ever u like...especialy from a small village bakery...believe me...u have to take care of ur fingertipps or u bite em off

[@Reineruntervielen-su4qh]

Sry for Bad engl..Montag evening...drunk and so on

[@pierrekloo1985]

we have no sugar in our bread !!!

[@Pr0vidence555]

Not true. There are plenty of breads in the supermarket with Glucose syrup. Even when you are in germany you cant get around but turning your product and looking at the ingredient list. There are big differences.

[@AP-RSI]

A simple (German) bread is made with just flour, yeast (dry or fresh), a pinch of salt and some warm water. No sugar!!!

[@christiandieter3611]

Yes, prices are a big point. The more of one type you produce, the lower the price per piece and bakeries can't keep up with the industry. The working hours also make the job unattractive. But do we need bread that was freshly baked a few hours ago in the morning? I certainly don't. Give the bakers normal working hours and serve the bread that was baked the afternoon before in the morning - that would make the job a lot more attractive.

[@Dr_Klops]

Do the bakeries make money? That's a legitimate question. And the answer is as always "It depends...". One Option to be economically successful is to concentrate on what you're doing in the community where you're doing it. This meas you have real artisans which supply one to two hands full of shops/subsidaries and you will find customers with enough money to pay for the special delight you're offering. The second option is you get real big and you can supply the super markets nationwide and gain profit from scaling. Getting stuck inbetween will kick you out of business.

[@MrKelra]

10:45 Nope. Its almost minimum wage. You really need a passion for bread and like to be awake at night. I am a german Baker, so i can talk from experience

[@mickypescatore9656]

Hi, P.J.! Of course, german bakeries these days have a hard time competing with these modern, cheap bakery chains like "Backwerk", "Back factory", "Mr. Baker" and so on. In addition, many people buy their bread and rolls, etc. for practical reasons directly in the supermarket, where it is also cheaper and quicker. Of course, nothing beats really good traditional bread. But younger people these days don't even know what the difference is; except the price. The sad thing is that people are increasingly developing intolerances to these factory breads because they are not particularly healthy and the dough does not "rise" long enough. (You have already said this yourself here). 😕 I don`t know if german bakeries make a lot of money. I think it depends on the region and if they`re located in a bigger city or in rural areas. And it depends on the mindset of people. (Maybe often older) people in particular prefer quality. And they may be used to going to the bakery all their lives. There used to be small traders and shops everywhere anyway. Today everything is becoming more and more centralized. I think some old bakeries have such a good reputation that they can (still) make a good living from them. Others sometimes need to associate a café with it to attract people. Greetings from Germany.

[@ThatWeirdDude40]

A master gets around 18k and 26k € per year, netto. You can't get rich with that, in Germany, but you can live a modest up to a comfortable life with it. And, my personal opinion, it is paid badly. It should be around double the amount, to make it worth going through 5 years of grueling practice and studies.

[@briglnai]

just bake your own bread, it's damn easy... I do it in my wood-fired pizza oven outside...

[@Pjalphareacting]

We do

[@FarnhamTheDrunk1]

brezel are supposed to be fluffy... not crunchy.... if ur in germany and u get a crunchy brezel, its just stale

[@millinamillota7537]

Hi, I would like to make a quick correction here. Yes, we have a great bread culture. But this is seriously endangered by industrial bread. It is hardly possible for small bakeries to operate economically. More and more franchises are replacing this culture and the bread at discount stores are simply industrial bread. The bread is usually pre-baked, frozen and just baked. A roll can have been pre-baked six months ago. The market leader here is the company “Harry”. It is definitely no longer the bread of my childhood. Dark breads, for example, are colored with caramel and more and more enzymes are being used. There is a return to old traditions, similar to breweries, but these breads are not affordable for the average population. I don't even want to start talking about baked goods like "Franzbrötchen", "American", "doughnuts" and others

[@Arltratlo]

real funny thing is, our factory bread is still much better to US made bread!

[@FarnhamTheDrunk1]

Franzbrötchen are not even considered bread haha they are sweet pastry... nobody in germany in his right mind would say thats bread... saying franzbrötchen is bread is like saying cake is bread

[@millinamillota7537]

​ 0:35 @@FarnhamTheDrunk1 Did I write Franzbrötchen are bread? No, I didn't. I wrote about other things "baked goods". So please read carefully before commenting. Natürlich kenne ich den Unterschied sehr gut. Aber ich habe mir erlaubt den Bogen von Brot auf andere Backwaren zu schlagen, die ebenfalls stark in der Qualität nachgelassen haben. Aber ich danke Dir für Deinen Kommentar, der inhaltlich überhaupt nichts beigetragen hat 🫡

[@FarnhamTheDrunk1]

@@millinamillota7537 lol

[@Arltratlo]

trying to tell an American how good German bread is, is a lost cause....because they will never understand it before they ate one! healthy US bread looks sick to my German eyes!

[@Pr0vidence555]

Even if they tried it what makes you think they'd like it? Their taste buds have been programmed from birth. I feel like a good ol bread would just taste bland and not sweet enough to them.

[@philipps379]

you make easy enough money to finance a family but the problem for the recruitment is... Its a hard job. Your workingday begaons between 3 to 4am. the heat of the ovens can fuck up your eys, bad burns are common and flour in your lungs is not healthy eihter..

[@KardoganLR]

Unfortunately, ‘proper’ bakeries are on the decline as more and more people prefer to buy cheap industrial bread to save money (which is also due to the significant rise in the cost of living in recent years). Nevertheless, once a week I go to a certain bakery in Cologne that still bakes by hand and order their wholemeal rye bread in advance. If you don't order in advance, you can be out of luck and not get any even if you come in the morning. One of the best breads I've ever had. No industrial bread comes close. However, it costs a good four to six times as much (depending on the size) as the industrial bread, but it's worth it to me. If you ever come to Germany, try the different regional bread specialities! However, you would need quite a lot of time if you wanted to try everything.

[@bjornhofer2647]

Don't let you fool you by the clueless woman in the video. A Gesellenbrief is far below a bachelor degree. No doubt anout it. Even a Meisterbrief is below a bachelor degree.

[@Pr0vidence555]

What makes you say that? A bachelors degree is 3-4 years only. From a financial perspective i would take a Meisterbrief over a bachelors any day no question about it lol.

[@bjornhofer2647]

@@Pr0vidence555 In order to be able to attend a university to get a bachelor, you need a high school diploma; for a Meisterbrief, an intermediate school leaving certificate is enough. Anyone who imagines that aMeisterbrief is equivalent to a university degree simply has no idea. This can be easily seen from the German police ranks: Mittlerer Polizeivollzugsdienst Polizeimeisteranwärter/in Polizeimeister/in Polizeiobermeister/in Polizeihauptmeister/in Polizeihauptmeister/in mit Amtszulage Gehobener Polizeivollzugsdienst Polizeikommissar/-in Polizeioberkommissar/-in Polizeihauptkommissar/-in Polizeihauptkommissar/-in mit Zulage Erste/r Polizeihauptkommissar/-in Höherer Polizeivollzugsdienst Polizeirat / Polizeirätin Polizeioberrat / Polizeioberrätin Polizeidirektor/-in Leitende/r Polizeidirektor/-in To become a Kommissar, you usually need a university degree, For the Polizeimeister the intermediate school leaving certificate is sufficient. Sic!

[@dielizzy-ts2rv]

The bakeries make money but the jobs are not well paid still unfortunately relatively to other jobs.

[@wizardm]

Apart from a few bakeries from Europe that keep their bread culture there, there is no real bread in the USA. That spongy something that is full of sugar and chemicals is not bread, but somewhat eatable packing foam. I lived in the US for about two years and the lack of good bread made me sad. Unfortunately, there was no German bakery nearby.

[@ralfbauerfeind8236]

Did you ever react to "Bernd das Brot"? Be warned, those are either targeted for children or - in case of the 'Nachtschleife' - in parts are quite weird. Maybe you could first watch the video by Tommy Krappweis where he talks about 'Bernd das Brot' and how this character was created. Just saying. 😏

[@hollerschnigge5133]

There's no bread in America...

[@therealtomf9974]

Change your Camera-Quality!

[@boingflip5439]

ai

[@mastermao72]

You have to be the owner of a bakery to make good money. For a single household it may be enough, but for a family it´s not quite enough. Not as low as in the US, you still can provide for a family, but you can´t afford much extra. It´s to mention that the state will provide extra money for each child! About 220,-€ for the first 2, 250,-€ for each child on top.