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Trader turned baker: Tom Molnar’s life after the city

Monday, May 20, 2013 - 03:28

May 20 - Tom Molnar, co-founder of Gail’s bakery, shares how his working life has changed after he left the City.

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This used to be the playground of humble. Enough to nine years as an energy trader at Cog Hill. And five more McKinsey tough moment finally -- -- nice and let the heat of the city for a -- Yeah this is different -- showing up every day at 7 in the morning. Get a job in office. With thousands of other people and then leaving so late at night. Although sixty -- paid farewell deep down in science -- police means he wants to work with huge. So the -- wasn't difficult. Grandfather was in this kind of business he was -- guy. And you know he was they got to take the route when I was young guy on my holidays moment vacations my first jobs -- super at a grocery store so I've been surrounded by -- Most of my life and when I got married. -- like to the home to her her house and in Italy. And it was food all over the cable again and just remind you this is the one part of. -- his wife's family shows him that the key to making bread discus. Is going back to the beginning of the princess and using the Wright's mother dead. -- -- -- We. Grow and develop this wild youth culture and that's the mother go and that mother do every day we take -- third to a half of it and that gives birth to the next generation. -- This mother dose of the -- to cultivate India to repeat the mother that she's that she's ready to give birth the next day. And the managing that wild youth culture is just lets you know is an incredible skill that's not done by machine there's no manual. It's about. You know understanding and being in touch with nature. -- invited me to taste one of them of the days which is twenty visible to. Yeah. The different days get through a lengthy recruiting process will be in schools and placed in the oven. That they can then decides isolates not by tiny but if the reds Reggie. But when it comes to buying raw materials. Timing is key. I understand commodities in the last couple years. That commodities markets and very volatile. We buy lots of flour we'd buy lots you know all the oil all these things are again you know commodities even at a high end that we buy. And -- understood understanding you know what's happening. And being able you know to you buy ahead. To think about how you purchase things. Be Smart about you know the -- Q -- -- -- -- weight or it's really no let's go -- was somebody to by the next year's worth of. -- -- just treating skills seem to be helping the distance gray scales now boasts fourteen bakeries and restaurants and employs more than 600 people. People just opened a restaurant -- deals kitchen and home to the west ends. Toms won his name business will be ever consider going back to the Sissy. There's never never good anyway going back on the the got a lot of -- anymore it was spent some time with my kids and working huge hours and but I'm enjoying it I want to be around the house. As Todd -- you don't have to whack in the city to make your day. And -- along wages.

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Trader turned baker: Tom Molnar’s life after the city

Monday, May 20, 2013 - 03:28