The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mobile Bakery

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plevee's picture
plevee

Mobile Bakery

I just met a truly ingenious baker at the Toledo (Oregon - a 10K pop mill town) farmers' market. He has converted a small van into a mobile bakery, jury-rigging most of the equipment himself.


He has an old 3 deck oven with steam injection from a cup of water coupled with a windscreen wiper device activated by touching 2 bare wires together; a retarding /refrigeration unit worked by an old single room air conditioner; a home rigged proofer and, the only new commercial item, a Globe mixer which is the pride of his life. All the non-standard equipment runs on 12V electricity!


Most of his products are sourdough & he sells 2# sandwich loaves for $3 to make sure children in this economically depressed area can afford good food. He is a great enthusiast and a tribute to American inventiveness!


Patsy


 

Candango's picture
Candango

Patsy,  Were you able to take any photos of this rig?  It sounds absolutely ingenious.  I am not interested in copying it but I would love to see how he squeezed and wired everything in.

plevee's picture
plevee

I'll ask him if I may take photos when I go to the market next week.

Nickisafoodie's picture
Nickisafoodie

LIke Candango, would love to see photos and am not interested in copying.  But love to see creativity at work!! 

foodslut's picture
foodslut

.... sounds cool!

yaquinawavelength's picture
yaquinawavelength

We will have more photos of Glen, and a feature on Heart and Hands Bakery in the October 1 edition of The Yaquina Wavelength, and online at www.yaquinawavelength.com   


We've tasted his bread and it is outstanding!


 


plevee's picture
plevee

I know TFL has members in Australia, several Asian countries, Africa & most of Europe. I didn't know there were other members in Toledo. Welcome!  Patsy

foodslut's picture
foodslut

Thanks for the head's up - much appreciated!

Dillbert's picture
Dillbert

it's great it can travel around and make it happen. 


in Penna. the inspector(s) would run of out ink in their ball point pen before carting him away in chains and irons.....

plevee's picture
plevee

Glen said the powers that be insisted he get his electrics checked by a real electrician, but when the expert saw that he was running everything on 12V & wasn't connected to any structure, he threw up his hands & said Glen knew more about it than he did & he wasn't aware of any standards he had to meet.


I didn't ask him about his plumbing.  Patsy

Candango's picture
Candango

Patsy,


   Please pass congratulations on to Glen when you see him next.  That is one seriously clever rig he has put together, especially wiring everything to 12 v.  No doubt he has rigged up some heavy duty spare batteries or else he has the motor running when he fires up the oven, but it is still a remarkable contraption.  I look forward to the 01 October YWL article.


Bob


 

heartandhandsbakery's picture
heartandhandsbakery

Thank you for the wonderful coments and intrest.  We built our bakery after many years of imagineering. In my former "real life",I have 30 years of body and paint experience,aircraft constructionand repair.  Basicly,if it is a vehicle that flies or drives or floats, I,ve worked on it. Although I've never built a bakery before, I knew what I needed to do to make this 10 year old dream come true.  Brick and Mortar bakeries and restaurants scare me becauseof the tremendous start-up costs and the fact that most new restaurants are gone in three to five years.  I think that mobile is the way to go (at least for us) 


We are a mobile, mix, proof and bake on site,fully licensed by Lincoln County Or. as a class 4 mobile food unit.  Early in the process, I got in touch with the Or Dept of Agriculture(The state agency which licenses bakeries) they said that because I am mobile, the county health department is who would handle our licensing. 


We started with a shuttle bus completely reworked the inside, and ended up with a pretty cool bakery.  Our oven is an old Blodgett.  The oven and on demand hot water system is powered by propane Many of the other systems in the bakery had to be designed and built by me,either due to size constraints or the lack of equipment being available in 12 volt.  You can find out more about our bakery on facebook or email at heartandhandsbakery@hotmail.com 


I love my new job and our new business.  The city of Toledo,and the people here have been amazing in their support. 

Candango's picture
Candango

Glen,


   Congratulations.  Your ingenuity and determination should be an example to the rest of us.  Your shuttlebus bakery is a great idea come to life, and you are fortunate that the state regulators gave you the necessary approvals.  I feel that here in Virginia you might have had more of a bureaucratic fight on your hands.  Well done.


Bob

Eidetix's picture
Eidetix

That is one sweet-looking set-up you've got there, bro. Big kudos to you for ushering a tricky project forward, and for using your know-how and can-do to bring good, affordable bread to the people.


Has local TV news done a story on you? If not, I'll point them in your direction when you say the word.

heartandhandsbakery's picture
heartandhandsbakery

Regarding comments refering to difficulties complying with regulations: Before we started construction, I was in touch with all the powers that be to avoid any problems.  Because of food safety concerns,there are many rules which we must comply with. 


 I learned when dealing with the FAA during homebuilt aircraft construction, that government agencies are a very valuable asset,not the hassle that most people consider them to be.  These people and the regulations which they enforce are there for the reason of public safety becuase some people are either ignorant or don"t care about the safety of others.  More often than not, they know far more than you or I about what the requirements are and how to help you to be in compliance.  I found that the health inspector that I worked with made very usefull suggestions throughout the construction process.  Working with a positive attitude toward rules and regs has not only made the bakery easier to keep clean but more efficient than it would have been constructed to the original concept.  One other thing to consider, the people who enforce the rules and ultimately inspect and grant a license to your bakery are highly educated and experts in the area of sanitation.  Their expertise is all part of the process.  Can you imagine how much it would cost to hire those services?   


 

BellesAZ's picture
BellesAZ

You have a great attitude and the right spirit.  You'll do well, my friend! 


My husband and I were just in Newport this weekend (flew up to visit family).  I'd have loved to have seen this entry before going.. I would have come to visit you.  I will visit your facebook page  = hopefully there are more pictures.


Can you estimate your costs to build this?  You mentioned that compared to a brick shop, the start up was much more friendly.  I'd be curious about your investment.  Yes, feel free to tell me I'm being nosey!  LOL


B

BellesAZ's picture
BellesAZ

Also, what is your Facebook URL?  I can't find it.

yaquinawavelength's picture
yaquinawavelength

Our feature article is now online at www.yaquinawavelength.com 

BellesAZ's picture
BellesAZ

Ooooh... I found it!  Thanks and great page and photo's.

yaquinawavelength's picture
yaquinawavelength

Glen is expanding to more locations and retail outlets. Details here: http://yaquinawavelength.com/2011/02/24/toledo-bakers-business-on-the-rise/