Meet dough-making operator Olga Segen, who has been working for us for over 30 years

Olga started her career at Vilniaus Duona working as a dough maker, later as a baker, then became a dough making operator. Olga assures that as soon as she started working, she was a little nervous, but now she feels like a fish in water at her workplace.

"The quality and taste of the bread depends on how the dough is mixed, so a sense of responsibility is the most important quality in this work. My sense of responsibility is innate, and even as a child, I used to get remarks from teachers that I was like that. I think if you don't feel responsible for your work, then this job is not for you. If you come to work, you have to take responsibility and work for the best result," she says.

According to Olga, although the bread is made according to the intended recipe, there are also some challenges when mixing the dough. "The properties of the resulting flour are slightly different each time. This means that when making dough, bread requires a different amount of water. I was once asked – how do you know when to add more water and when to reduce it? I replied – I can see by eye. I have been working here for many years, I feel how it should be," she says.

In 2022 Olga was elected one of the ambassadors of the value "Openness" – according to her, this is exactly what she is. "If I want to say something, I will not be silent. I don't know how to be silent. Although sometimes I think that I could have been better off keeping quiet," she laughs. Colleagues are happy that when necessary, Olga always agrees to work extra, shares her ideas, and performs all assigned work and tasks very honestly. She is well versed in the work process and equipment settings, trains new employees, and is able to work not only as a dough making operator, but also as a raw material dispenser. Colleagues say that Olga is self-confident. We think this is the best rating!