I am not here on the basis that I am a Professional, or anything in close relations. I am here to ask, what is it really like as a Pastry Chef / Baker. (I know the two are NOT synonyms, don't shoot me! ) Here, http://www.cheftalk.com/forums/food-...ntry-live.html , I was caught asking a rather specific question regarding where to live, and furthermore, bake. I have always dreamed of working in a bakery, with the surroundings being that of what I described. (I find French / France fascinating, just saying. :look While doing some research on the matter, I stumbled across a rather outstanding blog by Shuna Fish Lydon. I say outstanding, in that, it really scares me; is this what I really have to look forward to? Will my days be that of the monotonous creation of the same pastries, being pressed for time, while make mere pennies for my (hopefully) craft? So, what's it really like? What do you all do that makes life worth living?