Bake great bread. Have some fun.
New Swing crew manager Antonio Bautista is ready to inspire excellence
“I want my coworkers to see they are part of a legacy and to have passion for what they do.”
Antonio Bautista respects craft and company culture as much as the bread itself.
Meet Antonio Bautista, swing shift manager in bread production (Portland)
Hired: Day crew baker, level 2, in 2012
Promoted: From baker to lead to shift manager
Early training: “I learned a lot of things from Mike (Fugere), my manager. He was so patient and positive, teaching me all the stuff that he knows, sharing culture of Grand Central, all those beautiful things about the bake.”
On being a manager: “It’s the next step, to be more involved in the community and with the bread as well, to lead a crew, tell them what we are expecting with the bread and as a bakery.”
What he likes about Grand Central Bakery: “Everything. It’s a good company, a good environment with good people – professionals, the whole entire crew.”
Immediate goal: Quality. “I spend time with my coworkers and teach them how to do everything perfect, so they know what we’re expecting and that’s what Grand Central is expecting too. And I want to inspire my team. I want them to see that everybody cares about what they’re doing, that they’re part of the Grand Central Bakery family, too, and that people appreciate them. “
What he hopes to impart as a manager: “I want my crew to see they are part of a legacy, help them honor the process and pass on the passion for what they do for the community.”
His approach to work: “You have to be prepared and focused for what you’re going to do. But it’s not just about getting the job done; you have to enjoy your job, too. That’s one of the things I’m trying to teach my coworkers.
On motivation: “Every single night when we’re finished, I bring them into the packing area to show them the bread, show them what they’ve done – the quality, the size, the good color. And I always say thank you to them.”
Favorite bread: Sourdough (for sandwiches) Brioche or potato buns (for burgers) and Focaccia – sold to restaurant customers. “I really like the texture, you taste the herbs, the oil – it’s really good.”
Last word: “Sometimes we have hard days. But we want to keep Grand Central on top and be proud of working at Grand Central.”