A Day In The Life Of A Baker | DENMARK 🇩🇰 | PART 2 OF 2

[@ruchirarecipes]

Amazing bakery.. the food looks so yummy 😮 the pastry is tempting

[@KrisKazlauskaite]

Thanks so much!:)) everything was ready delicious indeed!:)

[@egorsemenov4264]

This is so wonderful that it simply cannot be put into words. I work as a baker myself and I understand how difficult it is. I really hope that someday I will come and try such delicious pastries. Thank you for such videos and for the motivation, greetings from Russia🇷🇺

[@KrisKazlauskaite]

My pleasure to share my journey! :)) all the best!

[@markprimmer4314]

Kris, when I was a young baker I hopped from Danish bakery to Danish bakery as I was interested in learning what the Danes do in terms of bread and pastry. Thanks for the bird's eye view to what you're involved in. Very interesting.

[@KrisKazlauskaite]

hey, amazing! My videos found you so you can satisfy your curiosity! :) It was super interesting indeed! see you soon in the next one! 🙂 thank you

[@AleSalvino]

Keep up the great work! 👩‍🍳

[@KrisKazlauskaite]

Ačiū labai😇 definitely will ☺️

[@monikakazlauskaite985]

Lets respect creator hard work! Thank u!❤Your experience is really unique

[@KrisKazlauskaite]

thanks so much!!! you are the sweetest! ♥️

[@levinawalsh2015]

Wonderful Video as Always Kris 👌. Thank you & also to the other Bakers there. Have a Lovely Sunday & a Great week ahead. ☘🥰

[@KrisKazlauskaite]

Hello! I am great! hope you are doing well too! Thanks for joining me as every Sunday! :)) see you soon!

[@jefschippers6409]

It was another fun and beautiful video🤩

[@KrisKazlauskaite]

happy you enjoyed! see you in the next one :))

[@monikakazlauskaite985]

Another great storie! Thank you! Enjoyed as always❤

[@KrisKazlauskaite]

Amazing to hear! thank you! Denmark is so close to LT, you might go for a day or two to do a bakery tour too 🤓🥐

[@shreyaghoshal6872]

As someone training to be a pastry chef in New York dreaming to do her externship in Copenhagen, your videos are very helpful and I love watching them.

[@KrisKazlauskaite]

hello, thanks so much for such a comment, that's very valuable to hear this 😇🙏🏻

[@WildBakerCrew]

Always interesting to see the other bakeries 😊

[@KrisKazlauskaite]

I am excited about these videos too! :) thanks for watching! :)

[@oderblock]

excellent video. if there were bakerys like this in thailand, it would be great.

[@KrisKazlauskaite]

hey, would be great to see this kind of bakeries around the world :))

[@jerseyhudson27]

Just got back from the bakery.. long day made a lot of stuff.. Hard dough, Danish, puff pastry, sweet dough, doughnuts, scorper dough, pepperkakor cookies, shortbread... etc

[@KrisKazlauskaite]

Sounds amazing! Oh shortbread! I have missed that! Keep doing a great job🙌

[@haninalamirah9475]

I love your bakery diaries and enjoy them so much. But kindly, the music is so loud and disturbing, I hope you go back to your non-music videos as you used to do long time ago. It so so nice to enjoy the natural sounds or just listen to what you say. 🌷

[@KrisKazlauskaite]

Hey! I always always appreciate the feedback, otherwise I would not improve. Always feel free to write a comment! Thank you and see you in the next one! :)

[@AleSalvino]

Nice sustainability aspect in the first part with that film. Interesting methods on releasing the pressure. Loved the sourdough batches. Focaccia and olive oil are my fav 😀 it looks incredible! Do you always clean yourself or sometimes there’s a KP helping? Poppy seeds and garlic must be some of your favourite ones 🧑‍🍳 it’s impressive the amount of seeds you use, it looks like locals love it 🍞. The place looks beautiful. Bikes 🚴 not locked? 😮it’s nice to see the local market there too. Another amazing video and thanks for sharing this knowledge with the world 🌎 🧑‍🍳

[@KrisKazlauskaite]

Focaccia is one of my favourite too, love everything about it - from making till eating :) Yes there is a KP but they help with trays, cutlery and stuff, whenever we work we clean as-we-go so after every job we clean 🫡 yes totally safe, however i couldn't leave my bicycle unlocked 😇 everything was so nice in Copenhagen, I was editing and truly wanted to come back :) thanks for watching as always :))

[@mollymccann5043]

I really enjoy watching these different days in the life. How do you find/apply for the different working holidays in different countries? That just seems like the best.

[@KrisKazlauskaite]

thank you so much! :) sometimes is all about luck, I apply, Message them, if not then bakers help me to connect with right people. I never know basically where I will get exactly :)

[@_-martin-_]

He he - yes, you are indeed the crazy lady with the flowers and ALL the lovely baked goods! :D

[@KrisKazlauskaite]

🙈 too much love for plants and baking 🫠

[@gerrybetz8629]

Hi Kris. I was wondering on the bread with the flaked rye, you said it was baked in a pan, but did I see it go into a boule? Love the videos as always, keep up the good work.

[@KrisKazlauskaite]

Hey! The one with rye flakes gets baked in those black tins, i show them in the Part1 (previous video) :) Thank you so much! Appreciate it:))

[@hannaht.9217]

Thank you Kris for all this inside of you beautiful Work. I decided a few weeks ago to go to bakery school in berlin where i life. Part of this decision where defenetly your Videos ! I would love to See how you manage your sleeping / working schedule and how you combine your social Life with your Job ! Thank you ❤

[@KrisKazlauskaite]

Hey, wow amazing! hope you gonna love it! Can I give a little advice? Always remain curious and ask questions :) knowledge is power ☺️ thank you so much for such a beautiful comment! 🌹

[@JimmiAlli]

Thank you Kris. ❤

[@KrisKazlauskaite]

Thanks for watching!☺️

[@tammyb.3497]

I don't have your skill as a baker but oh, to work in a bakery, even as a dishwasher, just so i could smell fresh baked bread everyday.. heaven!

[@KrisKazlauskaite]

Hey! skills turn into reality doing one thing - practice & practice, everyone can learn :)) Thanks a lot!

[@CT-yv8mx]

Thank you for your video, I have learned a lot! I made chocolate Babka buns by following your cinnamon twist buns technic. They came out great!

[@KrisKazlauskaite]

Hey, that’s awesome to hear! Many many thanks for sharing this! 😊

[@devrajput5488]

Your videos are always so positive and uplifting, please keep making more videos it inspires me a lot!!!❤❤

[@KrisKazlauskaite]

I don’t have plans stop making them! Have so many of them planned already! 😀 thanks so much and see you soon!🙌

[@Erri-kb6et]

Hey Kris, I was waiting for part 2 and as always really interesting video and a joy to see all these wonderful products. Thanks for sharing your experiences in the bakery, it helps me as a baker too!

[@KrisKazlauskaite]

hey, so cool to read this from a fellow baker, sharing is caring, a lot more content to go jiji ! happy baking and see you soon! ☺️

[@katyyung6247]

So happy to see part 2! Thank you as always. How many products do they sell at the bakery? It’s so great to see the tasks in detail and for them to be so generous with sharing.

[@KrisKazlauskaite]

hey, thank you so much! Days in the life are the most tricky videos to create but I am happy people enjoy watching them! Uhh I cannot tell exactly how many, you may check the part 1 where i showed the display :) yes indeed they are extremely generous and open, very very thankful for allowing me to share :)

[@polokucoch8112]

Amazing Content! You're high level!

[@KrisKazlauskaite]

hey! thanks so much!!☺️🙌🏻

[@belengarciacalvar3414]

I was in Copenhaguen this summer with a friend and we also found it weird that they use the cementery to just chill and hangout 🤣

[@KrisKazlauskaite]

Haha first ai thought I got somewhere to where I was not supposed to go, then I looked around and saw people chilling haha 😀

[@MrsJax304]

Yes your content is amazing I adore learning and watching

[@KrisKazlauskaite]

hey! thank you so much! see you in the next one! :)

[@DeanVillanti]

Thank you for sharing! I have always wanted to become a baker, and your stories and videos really shine a light on what it’s actually like day to day. Very inspiring. It’s certainly a career that requires passion and a dedication to continuous learning, which you seem to have in abundance.

[@KrisKazlauskaite]

hello, amazing to hear this, I am indeed passionate about my work, plus I am getting more and more serious about my work, so if you keep follow me you will see the whole journey :)) thanks a lot!

[@robertoingenitoiseppato6177]

very good video and experience. Danish have a very good touch for pastry

[@KrisKazlauskaite]

Indeed! They are the masters! :)) thanks for watching! :))

[@jeverettrulz]

you do so many laminated dough presentations at the various locations, do you have a preference of folding methods (book fold vs single fold etc)? thank you for the great videos and sharing your work with us!

[@KrisKazlauskaite]

Hey! My pleasure to share as always🙂 The most typical and the one I use is book and single folds. 2 double folds would be my second favourite:)

[@jeverettrulz]

@@KrisKazlauskaite thank you so much! I have been impressed with the results i have been getting with a new (to me) folding method that invovles one single fold to start then a triple fold immediately after. really saves time. if i can find you on instagram (assuming you are on there), i can send you examples there. thank you again for all your great work and insight!

[@KrisKazlauskaite]

@@jeverettrulz yes of course! My Instagram is on evey video description Kristinakkz 😉

[@midlandprevocationalprogra6672]

This was so good! Thank You!! :D

[@KrisKazlauskaite]

Thanks for watching! :)

[@salilsahani2721]

Thank you :)

[@KrisKazlauskaite]

My pleasure to share, as always ☺️

[@thomasmcauliffe1064]

This is such good content…thank you…would appreciate a deeper dive into the soaked bread and beer loaves (baker’s percentages?)…the videos are as clean as your bakery

[@KrisKazlauskaite]

Thank you so much :)) I am always happy to hear suggestions:))

[@robertobolorin3519]

Saludos Kris desde Puerto Rico. Que interesante está segunda parte de tu trabajo te felicito. Cuídate mucho y mucha Salud.

[@KrisKazlauskaite]

Hola hola! muchas gracias, ese experiencia laboral era muy bien! Saludos a Puerto Rico! Nos vemos pronto! :)

[@marialala21]

your videos are just amazing, such an inspiration. From your experience is it possible to become a baker and work as such without having a baker's degree?

[@KrisKazlauskaite]

hello, thank you so much! :)) yes indeed you can, I know some many people who started from zero ☺️

[@igorsadkof]

Залипательный канал, отличное видео, Крис- профи! Дания по булкам похоже в мире в первых рядах.

[@KrisKazlauskaite]

Thank you so much! Denmark for sure is one of the best places to bake and learn :))

[@zofijakazlauskiene1286]

Labai įdomus video,kaip vyksta darbas.pakol pyragas ateina ant stalo.aciū🤗

[@monikakazlauskaite985]

❤❤

[@KrisKazlauskaite]

oj tikrai ilgai eina tas pyragas, plius kelimasis anksti tai uhh 😀 ačiū kad žiūri!

[@KrisKazlauskaite]

♥️

[@simoon7085]

love your vlogs!

[@KrisKazlauskaite]

🙌🏻 thank you so much!!😇

[@WillFaulknerPhotography]

Thanks for the great video. I wonder why the sourdough was not pre shaped then proofed on a bench then stretched and rolled before going into the banettons?

[@KrisKazlauskaite]

Hello, that's actually and interesting one, in my experience I have always bench-proofed sourdough bread. Since sourdough is a like a science there are many variants in the process, might be the local flour they use, long resting period after mixing and then in the fridge. I tasted the bread, it's amazing, so I guess they figure the process out :) thanks a lot for your question!😉

[@anjelchacon6201]

Que bonito se ve todo gracias por tu tiempo Cienpre e querido ir aconoser ehuropa 😊

[@KrisKazlauskaite]

Mil gracias! Que bonito!!☺️☺️ te deseo todo lo mejor! Hasta pronto!

[@KrisKazlauskaite]

Quizas tu tiempo ha llegado 🇪🇺☺️ gracias!!!

[@anjelchacon6201]

Mándame una invitación en qué país estás en uropa

[@PriyanshuJoshiVlogs]

Very heart ❤️ tuching vlog......

[@KrisKazlauskaite]

Thanks a lot for watching! :)

[@undefinedname8467]

lovely!

[@KrisKazlauskaite]

thank you!!:) see you in the next video :))

[@barbaratells1285]

Brilliant adventure 😊

[@LarsLinne67]

Great video. May I suggest that you visit small town Denmark to find real danish wienerbrød. Except for the tebirkes, not much looks classically danish. For example spandauer should be round, handfolded and with white icing. Try and find overskåren, kaffebrød, hindbærsnitter, jordbærkage, brunsvir, studenterbrød, kanelstang, Wales-boller.

[@danilochecchi]

Lovely video 😊

[@KrisKazlauskaite]

Thank you!:))

[@patriciaflorian4367]

Thanks for sharing 🙏 it's inspiring me

[@KrisKazlauskaite]

Thanks for watching☺️

[@ISONA1616]

Hola Kris explicas en el video que paseas por un mercado " creo" puedes tomar imaginés mas amplias y de los productos que se venden yo me dedico a vender en los mercados y ferias los productos que elaboramos en nuestro obrador , con todo respeto te doy las gracias. El video como siempre muy personal y sincero explicas tu vida y sensaciones personales y es muy alentador muestra como un trabajo puede hacer que una persona se sienta feliz y disfrute de la vida.

[@KrisKazlauskaite]

Hello! Thank you so much for paying attention t details 🙂 when i do this type of video I like to say some extra things what think, how I feel or what interesting I find on the go :). Surely see you next time! Warm regards!

[@ISONA1616]

Cuídate y como siempre te digo ¡¡ divertirse y a vivir !!

[@ilanaryz]

As always beautiful video.Visada įdomu pažiūrėti skirtingus duonos ir pyragaičių kepimo niuansus.

[@KrisKazlauskaite]

Labutis! Labai miela girdėti. Ačiū! Oj dar kiek skanėstų laukia eileje pasidalinti! ☺️ iki greito!:)

[@kuglepen64]

No no, you DO lock the bikes in Denmark.

[@KrisKazlauskaite]

Oh really? I saw plenty unlocked 😀 i guess you still need to watch out 🤓

[@mathiasnordgren495]

What’s the general resting of the dough when you finished the lamination, do you make pastry’s with it right away? Always resting in fridge, never freezing?

[@KrisKazlauskaite]

Hey! Normally once you finish laminating you rest like half an hour, up to one hour. I normally don’t freeze the dough, you can freeze finished pastries like pain au raisin, swirls, scrolls. But the best is to bake laminated dough fresh :)

[@fidzanikilibe9066]

Hi, for the croissant dough do you let is rise after mixing or you straight away chill it and then laminate with butter? thanks

[@KrisKazlauskaite]

hi, after mixing we leave it to rest for a bit outside, cut the cross, flatten, wrap, rest overnight and then we come back to the lamination next day :)

[@jeanclaudejunior]

Labai gražu! 👍

[@KrisKazlauskaite]

ačiū!! :))

[@BrianJMonahan]

Nice.

[@KrisKazlauskaite]

Thank youuu!

[@georgiebell7064]

Denmark 🇩🇰 looks peaceful and beautiful as well as you, to me what makes a beautiful woman look even more beautiful is the love and passion she puts in our lifetimes through hard work and dedication, and thank you for showing me some of your beautiful 🥖 work ethics, Seriously it makes you look beautiful

[@KrisKazlauskaite]

Thank you so much! Whenever you put heart and love it flourishes. Happy to see you feel my excitement about my work☺️

[@noornass1988]

Love the content, this is very useful .. thank you for sharing… I feel very motivated, with good advices… ❤❤❤ Jesus is Lord

[@KrisKazlauskaite]

happy to hear this, hope you gonna keep enjoying my content :) all the best!

[@chmurka55]

What was the best pastry you have ever eaten ?

[@KrisKazlauskaite]

hey, uhhh...i had to pause after reading your comment 🤓 I cannot answer which is the best ever, but I can share my best pastry of this year (2023) , it was in Buenos Aires pain au choc at 'cruasan' bakery- divine 🪄

[@-Ajju]

❤❤❤❤❤❤

[@KrisKazlauskaite]

😊 thank you for watching!

[@prakash_chhetri011]

Hi mam i want to come in Denmark near in future and i want to work in bakery's so can i take some tips by connecting in Instagram or in KZbin thus

[@KrisKazlauskaite]

cool! very best of luck!👏