Here is a link to an interesting article I found on the web.  This baker uses whole grains, sourdough, and sells his product at the local farmers market and by subscription.  I haven't tried his bread but I will at the next opportunity.  Prairie19

http://www.nytimes.com/2009/10/11/magazine/11food-t.html?_r=1&partner=rss&emc=rss

I found this article on whole grain baking to be of interest and am guessing that others may also find it so.

Jeff

http://www.nytimes.com/2009/10/11/magazine/11food-t.html?_r=1&hpw

I have a purchaser who is eager to buy an artisan bakery in the New York area. He wants to purchase the business, factory, building, equioment, and recipes as a whole. Is there a family business that is ready to retire? Please call Michele Michael 631 245 2674. We are lookning on Long Island and Queens.

"A Turn key lease agreement" will open the door to this Immaculate, Very~Spacious 4,600 sq.ft Store.( Near Princeton N.j on busy Rt 1 ...)

Available ASAP with a unique low Rent/yet busy location. Bake up the aroma smelling Pastries-Pies galore. Bakery, Bagel store, Catering  even a Deli's delight. Kitchen includes:

Working Ovens in new condition,  Dough, Bread & Pastry Racks, Mitts & all your Baking Supplies will knead. Show cases, Walk in Fridges & Freezers still more.  

If you are interested in opening near Princeton Township, Hang sign "OPEN" on door. As Landlord, I will do my best to make this bakers ~ dream come true.

Busymom4jb@aol.com (please e-mail me anytime.)

Hi,

here in Italy flours with a very high amount of gluten are sold under the generic name "Manitoba", although they don't necessarily stem from Manitoba wheats (there's only a requisite on the strength of the flour).

I'd like to know what kind of wheat they were traditionally milled from: hard red spring? or something else?

Is it that kind of wheat that yealds a very dark bread (almost black) when milled in its entirety, including bran and germ?

Thanks.

Have any of you caught the news about this bakery in my home town?

http://abcnews.go.com/video/playerIndex?id=8172218

I will probably work part-time as their bread man this fall.  I interviewed with them and they are looking to introduce Artisan Bread into their offerings.  It'll be a real pleasure for me to bake in a real bakery (big toys) on a small town basis.

I will attempt to address some questions about the home-based baking business and home food processing.

OK, this is a total shot in the dark, but I am looking for a recipe similar to the AMAZING sandwich rolls from Bay Cities Italian Deli in Santa Monica, CA.  These rolls have a great bubbly crust, chewy texture, and the flavor is insane!  If anyone has any insight on how to acquire a similar recipe, that would be very much appreictaed!

If you're in town, or near it there are two places not to miss:

Breakfast at The Upper Crust is to die for.  It's a little pastry and coffee shop.  They sell artisan knick-knack baked goods like danish strudel, crepes, coissants, quiches etc.  Their soup is also really good.  I hear the coffee is some of the best in town, but I don't drink it.

Lunch should surely be had at Celestino's Pizza.  There are two in town, but the only one worth going to is the one downtown across the street from California State University, Chico.  Their crust is some of the best I've ever had, and I lived for a while in Italy.  It's crisp and thin and chewy in the center.  They don't overload it with toppings.

Enjoy!  And of course, if you want straight bread, the Tin Roof Bakery is building a joint in town.  They used to only sell at the Farmer's Market, but they rock.

I'll be heading off to college in the fall at the University of Virginia (I live in Boston MA at the moment) and, as I likely will not have very much time to do my own baking there, I wondered if anyone knows of a good place for artisanal breads in the Charlottesville, VA area?

Thanks

-David