Saturday, July 16, 2016
those were the days
In many ways it was the best. job. ever. Mayron's offered a typical range of baked goods: breads, bagels and rolls, danish and coffee cakes, cakes, cookies, and other sweets. There were, additionally, more typically Jewish foods, like challah (the best bread in the world), hamantaschen, rugelach, and a rolled pastry loaf whose name I can't recall. Our store was one of three or four owned by Mayron, tucked into a strip mall anchored at one end by a grocery store, and the other by Sears. It was open seven days a week, because people like their bread to be fresh.
Marilyn and her sister Martha worked at Mayron's, which is how I found my way there. The shop was managed by a woman named Stella, who at 60+ years of age wore a wig of gray hair more befitting her age than the jet black hair that continued to grow from her head. At least that is what she always told us. Stella loved her soap operas. Her day began at 6 so that she was there when the delivery truck arrived with its load of fresh baked yumminess, then she was gone at 1:00 so she could get home to watch her stories. Her husband had died some years previously, and though she had a regular guy in her life who treated her like a queen, she wouldn't marry him because The Church had taught her that you only marry once in life. That was her story, and she was sticking to it. At the time it seemed a rather sweet, if narrow interpretation of What The Church Says, but upon more recent reflection I think she knew exactly what she was doing by remaining single.
Stella's daughter, Marianne, also worked at Mayron's, and I remember her lovely blond hair swept back away from her face and pinned up in the back to stay out of the way of bakery chores. Two other employees rounded out the crew: Maura, a Nice Catholic Girl (her own description), and Joan, a free spirit Jewish girl who was so short that she was always trying out the latest platform heels as a way to ease into the stratosphere of taller people. I can still hear her laugh, and picture her dancing behind the counter to the radio when there weren't any customers in the store. She called Mayron "Ruby," because he had dyed his hair red, and she was fond of being irreverent about our ultimate boss, who was about as short as she was. On pay day "Ruby" would come to the store, take cash out of the register, and divide it into manila envelopes with each of our names written on the outside with the amount owed to us contained within. The envelopes then went into a safe, and Stella would deliver each one to its intended recipient. I'll bet Mayron's bookkeeper loved this method of disbursing payroll. Not!
I had great relationships with my co-workers, and adored them tremendously. Though working part time, we found time to share our lives, our struggles, our hopes and our dreams between waiting on customers, consolidating trays of food as the inventory sold and the volume reduced, and keeping the store clean and presentable. We wore blue smocks, a uniform that identified us as employees, and kept our clothes clean from the likes of frosting from cakes and brownies, and the powdered sugar that was kept on hand for the donuts. Jelly and some cake donuts came to the store plain, and if a customer wanted them powdered, we popped them into a bag, added some powdered sugar, folded the top of the bag over a few times and shook with all our might. Voila! I'll be you never thought about how powdered donuts got that way. Now you know! I also learned that the secret to writing on a cake is to do so while it is frozen. We kept several cakes in a freezer at the shop, offering choices of cake (yellow, chocolate, or marble), and colors of flowers and piping on the top. When a customer purchased one we took it out of the freezer, wrote the greeting in the corresponding color, boxed it up and sent it on its way. Cakes thaw in a relatively short period of time, though usually orders were called in ahead of time so that we could ensure a thawed cake, or the main bakery would send one with the particulars already inscribed.
Mayron's was a wonderful introduction to the responsibilities of being a paid employee. At the end of a shift we took turns sweeping the floor, cleaning the glass of the food cabinets and the door into the shop, and washing the food trays that had collected bits of jam, frosting, or crumbs in the course of their utilitiy. We took turns calling special orders into the main store, and notifying customers that their order was ready for pickup. We prepared boxes of food specially ordered so that when a customer came in their order was ready and their needs were met. We assembled boxes so that cakes, coffee cakes, and larger orders could be added to them and secured to be sent home. It wasn't a demanding job, but it required attention, and we had each other for support and laughter, and occasionally, tears.
It was the best of times. And in spite of snacking on brownies and such whenever I wanted, I managed to lose weight. Ah, the metabolism of a teenager. It was a great way to launch into the "real world." It was the best.