I work at Publix as a cake decorator. (Though I know a bit about the baking side as well.)
Ask me stuff, if you want.
We make our icings on site, for one thing. Also most people come in and want to know why Wal-Mart is much cheaper. And I can tell you why, Wal-Mart uses a single layer of cake with some bulk Sam's Club icing. (I actually got rashes when it'd get on my skin when I worked there.)
Anyway, Publix makes their icing and uses a double layer or 4 layer as opposed to Wal-Marts 2 on their round cakes. Much more cake and delicious icing!
>This was too long, I'm sorry.
The cake itself is not shipped from a wholesaler, it's made in Publix factories with the same recipes as when they opened the bakery department in the 50's or 60's (Can't remember exactly.) They make 90% of the stuff we don't make on site.
I noticed the freezer life is a lot less at Publix than Wal-Mart. Like years less. Less preservatives, I assume.
How did you get into working as a cake decorator, are you in culinary school or had any previous training? I have been trying to apply to stores for a bakery-related position but nobody has responded back to me and it feels really discouraging.
I started at Wal-Mart and never really thought about doing it until a spot opened up. (I was in Electronics first.) There was a sweet lady there who had her own bakery at one time and she honestly taught me everything I know. I tried to do my own home-baking thing but it didn't work out. So I applied to Publix and have learned even more here.
Most places want you to start somewhere else than transfer into the bakery position. (Same with Deli.) If you don't have experience, I would recommend lying. :^) I lied to get hired at Wal-Mart. Just used an out-of-state place and they didn't call, so.
Anyway, I had previous training but in a grocery store it isn't necessary. You just get more money. The levels at publix are Packager->Baker Apprentice->Baker.
Then decorating is Decorator Apprentice->Decorator. Calling them back is always good too.
i really like publix, i always feel like its a good company and the employees are pretty happy when I go in. I also appreciate that the meat is typically free range.
i pick up ciabatta rolls there probably twice a week. maybe ill get a cake next time.
You should try a specialty cake slice. They're usually in the decadent case by the donuts. I like getting it so I don't have to get an entire cake and feel sad while eating it in front of 4chan.
I will post pictures as I reply. I had to get them in order. This one is a castle cake.
Or I'll just post em anyway.
This is hazelnut cream cheese. Bretty good
I think the icing difference is probably because we use butter (as buttercream should be made with) and the pre-made icing they get is a blend of oils and shortening. Our buttercream has a 10 day shelf life, while theirs sits in a bucket for 6+ months. :/
The dry cake at Wal-Mart is a complaint I got a lot while working there. It's because when you open a 1/2 sheet to make a 1/4 sheet, you use one piece and the other sits for days in the cooler (unwrapped, at my Wal-Mart) until you use it for something. At Publix, you use the whole 1/2 right then and cake never sits around uniced.
At Wal-Mart I routinely got told to use freezer-burned cake as well.
I like my job and I get paid pretty well for a grocery store gig. At the same time, though, it's very stressful to work in a bakery. Can't really see myself doing anything else. I'd like to have my own bakery, but I don't know if I'll have enough money to.
True. I always do their BOGOs and they have online coupons tied to your phone number on their website. Every week they have a few coupons for stuff that's already on sale or BOGO.
Well, I haven't got super crazy message requests. (One woman wanted "Happy Birthday Cunt") I wrote it, but put a piece of paper taped over it. That's the policy for that kind of stuff. The only weird cake I've gotten is >>7287442
They actually wanted it fully nude but my manager said I couldn't do it.
May be transferred soon but you can come in if you have time. Name's Matt.
Worst part about moving from Florida to Canada is not having Publix. The deli is amazing and their bakery was even better, overpriced donuts but I always picked up some Italian or Mountain bread for subs.
Also really miss Duke's Mayo.
I fucking love Publix. I grew up in Florida and currently live in Nashville. Thank God that we have Publixes this far north.
Any good Publix hacks/tips to know about? Is there any schedule to predict when certain items will go on sale? Specifically the meats?
Are the employees required to act happy? I genuinely feel like the employees aren't hating their lives working at Publix.
Do you eat a delicious publix sub for lunch every day?
Yeah our donuts are kinda high. Better if you get a 4 or 6 count though. Apparently they used to fry them every morning. Now they're par-baked and we finish them off every morning.
I loooove that we mix our bread daily. Seems like hard work, I haven't gotten a chance to learn that yet.
I'm not sure about the sales in other departments, I'm sorry. Sometimes, if you go to the aprons meal center and their using a cut that's not currently on sale, it will be on sale the next week. But not always.
Bakery sales are kinda different regionally, we have key lime pies on sale every two weeks at least simply because all the tourists want them. And we call the winter tourists snowbirds. Never heard that term before until I started at Publix.
Required to be happy? No, but I can understand why they are like that. All managers care about is cleanliness and quality. I don't feel rushed to make 50 mediocre pies instead of 30 beautiful ones. Plus, I get paid 11 an hour (7.25 is minimum wage) and at Wal-Mart I started at 8.60. The managers make waaay more. They pay their workers fairly and the benefits are through the roof.
If someone asked, yeah. No one except the customer would probably know what it is anyway. :^)
>forgot picture on last post I think. whoops
Not every day, no. I'm trying to stay away from all the sweets and bread. Cool thing that happens is, if a customer speaks to a manager about you (in a good way, obv.) you get a free sub card. ANY sub. It's awesome.
Well, personally, I am pretty good at drawing and I think that helped me pick it up quickly. Other than that, practice makes perfect. The woman who trained me at Wal-Mart said she got a Wilton book in the like 70's and it said to practice with shortening to pipe flowers and borders. Apparently, it helped her a lot. Plus, you don't waste icing and can keep reusing it to practice.
Another tip with piping; I always see beginners with a huge bag full of icing and they're holding it with two hands trying to control it. You need a half-filled bag and only hold a small amount in your hand. It's easier to control this way.
Yesterday. Alaina was not happy to clean the restroom that day.
I don't like publix cake, I'm gonna be honest
Your chocolate cupcakes are the bomb diggity, but the chocolate cakes are always so bland. Also, I'm not a fan of frosting
I've been asking myself this for a while now, but do I even like cake? Every cake I have seems bland... maybe the problem is me. I'm sorry publix baker, I'm sure you do fine
why does your apple fritters suck so much very little apple and small. Also why one type of jelly doughnut raspberry?. Is the peanut butter cake any good does it have a good peanut butter taste or is it bland.
What is your view on your almond bear claw. I tryed them a couple of weeks ago there great. I got the 2 on sale where you save like mabey 50 to 1.00 not fresh from the case. Would you get the fresh or the ones on sale. and whats the difference.
I'm actually not that big of a fan of frosting myself. And cake is not my favorite (the guava pastries are.) It could be you, how do you feel about other cakes?
I'm not sure why they don't have as much apple in them. They're very popular though. You should complain to corporate.
Thank you!! :)
The peanut butter cakes are to die for if you like peanut butter. They're made with a peanut butter buttercream. It's honestly the only buttercream I like. I don't really like it just plain.
Different stores get different donuts. I had a person from South Carolina who was complaining that we didn't make some sort of peanut butter donut. I was trying to explain the regional differences but she just walked off in a huff. That is honestly my only complaint working at Publix. The customers are very uppity, but that's everywhere I suppose.
I just had one of the almond bear claws for the first time a few weeks ago! They are so good; light, flaky, with just a hint of almond. The cheese ones are pretty good too, too much powdered sugar though.
Yes!! We sell out of them like almost everyday. (Mostly me.)
They were desperate for one. I was hired in as a decorator. (I had 4 years of experience though.) It's a hard position to get into if they don't really need it to be filled, unfortunately. Also, some managers can be dicks, not all can be as cool as mine. :(
>guy calls himself a cake decorator
>works almost exclusivley with fondant
Fondant is trash.
I get you there. Working in a decent grocery store they'll immediately recognize a person who has a head on their shoulders and try to get them into management.
Shame grocery store work is bullshit. Work at a local bakery instead. You have to be attractive though and start out slinging doughnuts and the like. They'll pay you better though and it's much less of a hassle. Helps if you're female as well. I've never actually seen a man in the position.