The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bakeries, Shops, and Pizza Joints

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Got a favorite artisan bakery in your area? Rave about it here.

Farahkamal23@gmail.com's picture

Gourmalicious- My very own little home bakery

October 22, 2014 - 2:43am -- Farahkamal23@gm...

Hi all, I am very excited to share that I have finally started selling my baked products to a select group of customers and got extremely flattering reviews. I bake before leaving home on 1-2 workdays  and then half day over weekends with a full time job I only bake as hobby. Some of the things that really picked up and people loved them include: 1-Garlic Knots 2-Pleated bread with different fillings 3- Cheese and herb loaf. I am sharing the images here. 

108 breads's picture

Couple of good bakeries in Italy

September 24, 2014 - 1:58pm -- 108 breads

What a nice country and, though wine and other foods are generally touted, there is fine bread in Italy. Here are my recommendations. A dream job would be to travel around tasting bread and writing about bakeries. Maybe a glass or two of wine to accompany the bread would be nice, especially in Italy.

dabrownman's picture

The Sunflower Bakery and Cafe - Glaveston

September 9, 2014 - 10:36am -- dabrownman

We had lunch on Saturday at this fine bakery that is more of the breakfast, lunch and buffet place.  The only SD bread they made was a Deli Rye but they also made Focaccia (their most expensive bread at $5 a loaf), 7 grain, 2 kings of challah, jalapeno and cheddar, white, honey wheat, pumpernickel (all $4 a loaf) and croissants -  and the winner is....... jalapeno and cheddar.  All of them were fine tasting though and the price is more than right.

Gourmand's picture

The paneotrad

September 2, 2014 - 4:12am -- Gourmand

Hi! I'm interested in starting up a bakery in my home town. I've done extensive research on the bread making process and I lean towards the traditional bread making process, what many refer to as artisan bread making. My interests lie in selling sourdough and a variety of southern European breads as well as some hardy Nordic and Germanic rye breads. The trick with running a profitable bakery is that it can't be all old school as it needs to be efficient enough to keep up with a market demand, and thus I find myself seeking out equipment and methods that modernize baking. 

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