Unpopular opinion: Prepping pies after close saves next-day chaos

Rolling out crusts and filling shells the night before lets you just pop them in the oven when you start your shift.

4 comments

4 Comments

At my old bakery, we tried the overnight pie prep for a week. Lost about 20% of the pies to sogginess, especially the fruit ones. The morning crew also had to rework the fillings that settled, adding extra time. In the end, we went back to fresh prep because quality dropped too much.

verar2125d ago

Sounds like your overnight pies were basically doing a science experiment on the counter lol. Next time just save time and serve a fruit soup in a crust bowl.

kelly_schmidt25d ago

Man, that's such a bummer to hear, @jake189. Losing a whole fifth of your product is a huge hit. I can just picture the morning crew opening the fridge to find those fruit pies already weeping juice into the crust, making the bottom totally soft. Then they're stuck trying to scoop and re-stir fillings while the oven's heating up, which just throws the whole opening routine off. It really shows how some shortcuts just end up creating more work and waste in the long run.

kelly_schmidt28d ago

That idea about prepping pies after close SOUNDS good on paper. But HAVE you considered how the crust loses its crispness sitting out all night? It TOTALLY wrecks the final product because a soggy bottom is obvious to everyone. Fillings can also separate or soak into the shell and turn mushy. Then the openers might not handle your prepped stuff right, leading to MORE confusion. Honestly, the extra time in the morning is worth it for a pie that actually tastes good.