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

[@KrisKazlauskaite]

Thank you everyone for your feedback, it’s like gold to me! ☺️However I wanna pay extra attention to those pressing THANKS 🖤 button! You are awesome! Thank you for seeing value in my work and supporting my work! ☺️ beso grande!

[@leechrec]

The exacting standards of a professional kitchen is just so great to watch.

[@KrisKazlauskaite]

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!

[@angbeebee1]

I love that you included the "outtakes" at the end as it helps show the lively and friendly working environment. Watching your video is strangely therapeutic... :) Always looking forward to them.

[@KrisKazlauskaite]

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! :)

[@milaprskalo5777]

What and how you do everything you do AMAZES me. You are a television show waiting to happen. Surely someone in the U.K. wants your vlog.

[@KrisKazlauskaite]

Hey! Thank you so much! ☺️ When I started KZbin 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 KZbin:) I am open for all kind of experiences! Thank you so much!:))

[@blueberryblues3365]

Hey Kris, another amazing video. Love the Copenhagen ❤bakes. That poppy seed topping would be my first pick. Can't wait to see the tour of the other bakeries too. Thank you so much for showing us around the world in bakeries and seeing the talented people that work so hard to give us delicious bakes. That plexiglass square ruler for cutting dough into strips is brilliant! Xxoo

[@KrisKazlauskaite]

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! ☺️

[@dadonthetube]

Thanks for always inspiring us to bake deliciousness!

[@KrisKazlauskaite]

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

[@dadonthetube]

@@KrisKazlauskaite Always!

[@monikakazlauskaite985]

❤❤❤

[@monikakazlauskaite985]

Thanks, Kris! Your dedication to pastry is so inspiring❤

[@KrisKazlauskaite]

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

[@angbeebee1]

Thanks!

[@KrisKazlauskaite]

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

[@levinawalsh2015]

Wonderful Video as Always Kris 👌. You All work incredibly hard Every day. Thanks So Much for Sharing with us all. ☘🥰

[@KrisKazlauskaite]

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!

[@levinawalsh2015]

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

[@KrisKazlauskaite]

@@levinawalsh2015 the same to you! :))

[@elaijuario8674]

The final wait is over 🙏You never cease to amaze me😭🙌🙌

[@KrisKazlauskaite]

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

[@elaijuario8674]

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

[@dadonthetube]

Amazing Kris! Thank you for sharing your adventures with us. I believe that one day you will be one of the most famous bakers in the world and perhaps you will own one of the most famous bakeries!

[@KrisKazlauskaite]

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!🙏🏻

[@dadonthetube]

@@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?

[@KrisKazlauskaite]

@@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 KZbin of course :))

[@shawnnelson4541]

Thanks Kris, your so, so pro! A hello to the team as well..

[@KrisKazlauskaite]

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

[@joaopedroalmeidadasilva9285]

Thank You Kris! I'm from Brazil and I really enjoy your videos. Do you ever talk about salary as baker in Europe? I'd like to see this topic because I believe as a community bakers should value their skills. Big hug

[@KrisKazlauskaite]

Hello, thanks very much! yes I spoke about salaries in Spain and UK, I compared both. have a look at this video: kzbin.info/www/bejne/hni9maGam8eCqdE Thanks very much! ☀️

[@clarasch.4363]

I ate Tebirke a lot every time I went to Copenhagen. Just recentliy I baked them myself which was a challenge because of the folding of the dough but it was nice to bake my favourite pastry. Greetings from Germany :)

[@KrisKazlauskaite]

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☺️

[@ssudharsan124]

Hello mam I'm from India working as a baker at bread & chocolate impressed by ur work ❤

[@KrisKazlauskaite]

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

[@hichamtigr7062]

I am a baker. I have never seen a maker like you. You are the queen of sweets

[@KrisKazlauskaite]

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

[@mariavictoriainocentes1939]

Very systematic team!!! Congrats that's why it looks so delicious!! ❤

[@KrisKazlauskaite]

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

[@AleSalvino]

Tebirke! I saw that and instantly thought of you 😀 I’m not a fan of poppy seeds but that looks incredible! Amazing bakery and you did an outstanding job there, thanks for sharing all these videos and giving so much value to other bakers/chefs… and to some curious people like myself 😀 Well done again, your channel will blow up soon:) 🙏🏼

[@KrisKazlauskaite]

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!

[@peterfireflylund]

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

[@KrisKazlauskaite]

@@peterfireflylund thank you! 💫

[@kenjiro1267]

Hello Kris, I've been watching your videos for a long time and I think it's great how you collect your experiences and show your audience international French patisserie. Not only that you get to know a lot of great people and bakeries, no, you also impressively show your experiences and certainly pass them on. Your skill in making croissants and other Viennoiserie specialties is very impressive. Having an employee of your quality is very lucky for any company. I myself also have a French bakery in Bremen and I could also learn something from you! Have fun on your way through Europe.

[@KrisKazlauskaite]

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!

[@guigomes9317]

I mean your vlogs are everything to me, the richness of the the pastries, your voice guiding us through the workflow of the pastry shop AMAZING, BIG hug 🤍

[@KrisKazlauskaite]

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!

[@layvond]

Really like your videos! I've worked in a restaurant in Copenhagen back in 2019 and where you are working+Hart Bageri was my fav places to eat breakfast everytime

[@KrisKazlauskaite]

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 😀

[@ahmederfan1937]

Thanks alot .very good information love all your content. All the best

[@KrisKazlauskaite]

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

[@TagBoi]

Thankyou for amazing videos

[@KrisKazlauskaite]

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

[@clQss]

wow, so much going on! really nice vlog thank you I learned new things :)

[@KrisKazlauskaite]

That’s amazing to hear! Thank you!:)

[@ClaudioHidalgo]

thanks for the tour 😊

[@KrisKazlauskaite]

Bakery production tour :))

[@KrisKazlauskaite]

Thank you for watching:)

[@intuitions6648]

Great work. Lvu to do. I love backing but right now not possible. I saw your videos and feel like backing 🙄

[@KrisKazlauskaite]

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

[@Mapule150]

Girl you are so good in what you do , considering opening your own shop . This is amazing

[@KrisKazlauskaite]

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🤓

[@mohamedmhiri8882]

So satisfying's to watch and i think it is cooler to work with such a team. I hope one day i get a job like this . Hope for you all best of luck and good continuation

[@KrisKazlauskaite]

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 :)

[@mohamedmhiri8882]

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

[@millgun6763]

As a pastry lover, it's always joyful to see your video. I also like the mood with colleagues. Waiting for the next video already!😍

[@KrisKazlauskaite]

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😉

[@robertobolorin3519]

Saludos Kris desde Puerto. Te felicito por el ARTE que tienes en la Reposteria al confeccionar todos los distintos estilos de panes y Reposteria. Cuídate mucho y mucha Salud.

[@KrisKazlauskaite]

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

[@anonfornow359]

I love the staff breakfast!!

[@KrisKazlauskaite]

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

[@iwonadziegielewska]

Beautiful 😻 as always, well done Kris. Thank you 🎊

[@KrisKazlauskaite]

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

[@iwonadziegielewska]

@@KrisKazlauskaite 🤍☀️🤍

[@peterkamau555]

Love your tuned in from Saudi Arabia

[@KrisKazlauskaite]

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

[@oragonkitabicool3294]

❤I want to make this one.. Please teach me... Love it

[@KrisKazlauskaite]

😇 thank you!

[@carolspastries3718]

Woow! Your video's are breath taking. Am still an amateur in this field

[@KrisKazlauskaite]

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

[@Ray24246]

Finally!!😍, literally ur channel has a big role in my pastry (chef) kinda journey

[@KrisKazlauskaite]

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

[@barbaratells1285]

Bella 😊❤ teamwork ❤😊

[@abhinavnagure88]

Chef I am Watching your video sience last few months I like your video so much because your videos helped me a lot at my work because I am also a pastry chef

[@KrisKazlauskaite]

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

[@harirao12345]

Awesome team work inside the bakery!!! At 11:36 you are eating something with some green stuff, what is it? would be nice to know how to make that 😊

[@KrisKazlauskaite]

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:))

[@wilfredobrachouzcategui2533]

Saludos desde Venezuela. Trabajo duro...pero nos gusta la panaderia...arriba los Kanelbulle,,,

[@KrisKazlauskaite]

Saludos! Si es un trabajo muy agradable! ☺️

[@taniareposteria2564]

Wow ❤ recipe please dreame cake 🙏 saludos desde México

[@KrisKazlauskaite]

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

[@ferenckandi2407]

What is it with Danish and square/cube shapes? 😁 Looks very decadently amazing!

[@KrisKazlauskaite]

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

[@Chels99]

Hi, I Really liked your part1 as well as part2 and so I'm myself really much interested in learning Danish pastry and danish breads but I'm not being able to find a short term course since most are single day course so can you recommend me any?

[@Chels99]

or a few? thanks

[@KrisKazlauskaite]

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☺️

[@Chels99]

@@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

[@Chels99]

@@KrisKazlauskaite thanks for your help :)

[@Chels99]

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

[@PepitoIgcasenciajr.]

Watching you in Philippine😊

[@KrisKazlauskaite]

Hey 🇵🇭 ☺️

[@romian988]

Another amazing and inspiring video ! I want to open my bakery in a few years and i was wondering what you do with leftovers everyday ? Do you have a lot of items not sold?

[@KrisKazlauskaite]

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 :))

[@zezosenosy2889]

Good❤

[@KrisKazlauskaite]

thank you ☺️

[@daniildaniel]

🌻🌻🌻🌻

[@KrisKazlauskaite]

☺️☺️🙏

[@daniildaniel]

🙂

[@daniildaniel]

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

[@KrisKazlauskaite]

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

[@daniildaniel]

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

[@Erri-kb6et]

Hallo Kris, another amazing and interesting video, beautiful pastries, wel done! I have been wondering what the temperature is in those bakeries that you work. Can you tell me what the standard is? Or at most bakeries where you have worked? At the pastry section I'm sure it is lower than in the bread section. My kitchen is too warm for lamination at the moment and I don't have control of the temperature. It becomes too soft too quickly and I pop it in the freezer for a while but it holds me back. I always see in your videos that the pastry stays firm. Thank you in advance.

[@KrisKazlauskaite]

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! ☀️

[@MagdaNarima]

what do you do with the scraps from cutting the edges??

[@KrisKazlauskaite]

Monkey bread :)

[@yaub5568]

Like it very much❤

[@KrisKazlauskaite]

Thank you so much!!! ☺️

[@manoju4469]

👍

[@mbagnickfall-kj2uu]

❤❤❤

[@KrisKazlauskaite]

☺️🙏🏻

[@mbagnickfall-kj2uu]

@@KrisKazlauskaite slt Wasquehal

[@ezeldeenhassan7386]

❤️👍❤️

[@KrisKazlauskaite]

🙏🏻☺️

[@AbdelmajidJegoud-jl5uh]

❤❤❤❤❤❤❤❤❤

[@hussienalsafi1149]

❤️❤️❤️❤️❤️❤️

[@KrisKazlauskaite]

☺️☺️🙏

[@gerrybetz8629]

Hi Kris. Curious what is the dough weight on the plain croissants?

[@KrisKazlauskaite]

Hey! It’s roughly 100g :)

[@amelijacirtautaite3760]

Hello! I wanted to ask how long does your shift last?:)

[@KrisKazlauskaite]

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

[@sahayasatheesh9024]

May I know croissant cutting size and sheeter mm also

[@ISONA1616]

HOLE!!!! 👍👍

[@KrisKazlauskaite]

🙌🏻😁 gracias!

[@tthooomas]

赞👍❤

[@KrisKazlauskaite]

Thank you!:))

[@kemal8112]

I want to work with you😁😍

[@KrisKazlauskaite]

One day maybe :) thanks!

[@kemal8112]

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

[@sayanpramanick]

Any. Vacancy. For. Baker. I. Have. 11. Yrs. Of. Exp

[@KrisKazlauskaite]

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

[@Kgnay-d3v]

Many bicyle

[@KrisKazlauskaite]

Indeed!🚲

[@victorcasian2147]

Le podrían dar trabajo a un mexicano loco que quiere mejorar sus técnicas y aprender más 😅😊 saludos!!

[@KrisKazlauskaite]

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

[@victorcasian2147]

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

[@pile333]

It's a pity we can't smell the perfume.

[@KrisKazlauskaite]

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

[@pile333]

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

[@KrisKazlauskaite]

@@pile333 haha just shower and laundry 😀

[@selvaraj5915]

Hi honey girl Kris how are you nice meet you your Denmark video is very nice your so hard working and product is very nice wish you all the best for your carrier bye good night honey Kris india

[@KrisKazlauskaite]

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

[@dadonthetube]

Thanks!

[@KrisKazlauskaite]

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

[@dadonthetube]

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

[@KrisKazlauskaite]

@@dadonthetube thank you deeply ☺️

[@dadonthetube]

@@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!

[@KrisKazlauskaite]

@@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 :)

[@ferdimutlu5857]

❤❤❤❤