“The older I get, the less I want my job to wholly define me,” says David Griner about his recent transition from senior-level advertising professional to apprentice breadmaker.
After nearly 20 years working with companies like Luckie Corporation, Adweek, and, more recently, Creative Ladder, David found himself at a natural professional pause. His wife, Karen, suggested he take a true sabbatical before jumping into his next role and encouraged him to consider what would, as Marie Kondo says, spark joy during his time away from the advertising world. For David, the answer was clear, “I wanted to be surrounded by experienced breadmakers. I realized quickly that as you become senior in your career, you're generally teaching. You get very few opportunities to be taught and inspired. It felt good to want to learn and be open.”
While he had always been active in the kitchen, David admits the precision and chemistry of baking had been intimidating. He first tried breadmaking during the early days of the pandemic. Soon enough, he was baking four loaves a week, experimenting with recipe variations, and reading baking books. David knew to take his baking skills beyond hobby level, he would need to immerse himself fully in the world of bread.
Guided by a spirit of exploration, David stepped out of his comfort zone and into baking as a near-complete novice. Even–perhaps especially–for an extrovert with an impressive resume, pursuing new passions can be hard, humbling work. David began connecting with professional and hobby bread makers in person, through social media and online forums. On Reddit, he met Arthur Wilkie, a baker at Continental Bakery.
Arthur connected David with Carole Griffin, owner of Chez Lulu and Continental Bakery. When they first spoke, Carole surprised David by focusing less on his baking experience and more on him as a person. Carole has a colorful multi-hyphenate background herself–musician, baker and business owner. She understands the complexity of new hires, explaining, “Running a business is like making bread; both must be sturdy but delicately held. You must know who and what you’re working with and remain flexible. I feel very in love with the culture we’ve created. It’s diverse in every way you can imagine. When we invite someone in, we take it seriously.”
And rightfully so. The bakery operates 24 hours a day and is deeply production-oriented. Three shifts of employees must function synergistically to respond to the bread's demands. Carole describes what made David stand out: “When David came in with a passion for the work, a true curiosity, and a held-back ego, I thought, ‘He’s someone who’s going to align.’ I knew he could blend in with our colorful staff.” The pair agreed on a two-month apprenticeship.
Before his first 4 a.m. shift, David recalls feeling those childlike jitters we all know. Will I fit in? What if I fail? What if I hate it? At this, David shares, “To grow, you have to have presence, patience, and a willingness to fail.” Carole echoes this sentiment: "Fear will always be prominent in choice-making. But you have to have a sense of self and agency. And humble yourself. When you’re graced with the experience of being fully alive in a moment, that’s it.”
David has certainly come alive at the bakery. Two months have turned to six, and he now has his own creation on the Continental menu; David’s Cardamom Buns are a tangible expression of what happens when curiosity meets humility and receptivity.
Contrary to expectations, this sabbatical has not hindered David’s professional prospects. He explains, “Shifting my professional priorities to baking did not close any doors. I’m still pursuing things, just not prioritizing.” In fact, he’s garnered much interest from colleagues and former co-workers and has taken on consulting projects while continuing work at the bakery, knowing he’s not entirely defined or bound by either.
The most surprising and rewarding aspect of this journey has been its positive impact on his family. Speaking of his relationship with his two teenage kids, David says, “We’re already close, but it made them so happy and proud to see me throwing myself into something I love. They are fascinated by it. It has shown them that your career is not this narrow path you're never allowed to leave.”
As we grow older and more established, the need for stability can make the stakes feel too high to explore a passion. Through baking, David and Carole demonstrate that to create a sweet and savory life one must feed curiosity with experiential learning like a baker feeds sourdough starter.
Pursuing new passions can be hard, humbling work
Your career is not this narrow path you're never allowed to leave