Professional Concerns

Arm/Back/Shoulder Strain

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As I'm sure you all know, baking is a much more physical job than anyone gives us credit for. One of my associate bakers has a lot of arm/shoulder strain and in particular, finds pulling the dough from the mixer difficult. Our mixer bowl is not removable so you have to grab and pull the dough in chunks. I'm racking my brain for a better way to get the dough out of the mixer or any tool that would be helpful/relieve some arm strain, but haven't come up with any solutions.

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Designing a Proper Bakery Kitchen

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Professional Concerns

Hi everyone, I'm not a baker but a freshman Interior Design student. I made an account to see if I can ask you guys how you navigate the kitchen because I have a project to design the kitchen layout for a small-medium scaled bakery that sells bread and sweets, and I need to know where things belong so they don't interrupt the workflow.

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Bakery Consultant

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Professional Concerns

Hello all

We are looking for a bakery Consultant for our upcoming bakery & cafe in Lebanon. We are a family startup and don't want anyone who is very expensive. Our menu focus is viennoiserie, breads & pastry (pastry style is more rustic and wholesome) . We are looking for a pastry chef as well. But this post is mainly for a consultant who can help train the chef's - recipes, techniques also work flow processes to run as efficiently as possible 😅. We would prefer someone close by within the middle East or Europe.

Thank you

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Retaining Crispy Crust for Farmer's Market

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Professional Concerns

Hello. Just starting out experimenting with bringing yeast loaves to a farmer's market and I'm really struggling with the difference between baking the day/night before the market vs baking the same day.

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Looking for food scientist consultant for CPG baking mixes

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Professional Concerns

Hi all - I am an e-commerce entrepreneur (and home baker) working on a product idea that would be sold online to home bakers who want to make fermented sourdough at home (meaning, not just add pre-fermented flour or vinegar).

Looking for someone who can help:

1. Answer questions about microbiology. For example - which instant/active yeast strains would be best to use in a sourdough mix? Maybe S. cerevisiae var. boulardii or var. exiguus?

2. Help me think about and find ingredients - the yeast strains above, flour, etc.

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Approaching bakeries for work experience

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Professional Concerns

Hi all, I'm at the point where some time (even just a day) in a bakery will really help inform me of whether the dream of baking full time can be a reality or not. I wanted to ask what you all think the best approach should be when asking around for this kind of work placement / work experience?

I know from my current employment how hard it is to accommodate visits from wannabes so would like to do everything I can to make my application seem more acceptable.

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Looking for Commercial Bakery Consultant

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Professional Concerns

Hello!

I'm very new here - so i hope it's okay to post this.

I have 'inherited' an amazing sourdough bakery & viennoiserie business. It was previously doing quite well, and has great product quality - but probably what i'd describe as 'ad hoc' production planning, resulting in low stocks.

I'm working on a few things; improving ingredients, understanding capacity & the team operations, towards stabilising the business. To help with this, i'm looking for a consultant (to support online) to help with professional advice.

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Garage Bakery, Anyone?

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Professional Concerns

Hello all!

I am a cottage food baker in California, meaning I legally bake bread in my home kitchen and sell it at a local farmer's market. I am currently maxed-out on production...I'm baking 100-140 loaves at a time plus baguettes, cinnamon rolls, ciabatta, dinner rolls, english muffins, etc. Everything I bake is sourdough. Baking this much bread in my home kitchen and in my home oven plus 1 Rofco B40 is... a lot. I'm loving the baking but struggle with some of the logistics of doing without having a dedicated space just for baking.

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Building a bakery section with bad equipment

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Professional Concerns

Hi all! I’ve read posts on this site for years but didn’t decide to join until today - I think some of you may be able to help with the situation I am in.

Long story short is I was offered an incredible position - create a bakery section in a five-star hotel in a beautiful location. All sorts of promises were made but a month into working at the hotel (in the pastry section, as the bakery does not yet exist), my pleas for ANY new equipment are falling on deaf ears and being responded to with a hard no.

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Steam injection

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Professional Concerns

I am looking for a new or used full size single or double convection oven with steam injection. Webstaurant has steam ovens, but if I understand correctly it is a separate type of oven. Blodgett rep told me that they do not produce such ovens any longer... What I need is a regular oven where I can inject steam for a few minutes. The oven is to be used for breads and cakes. I would appreciate any advice regarding brands/models. My budget is 6-7k. Thank you!

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Professional Concerns

Arm/Back/Shoulder Strain

Designing a Proper Bakery Kitchen

Bakery Consultant

Retaining Crispy Crust for Farmer's Market

Looking for food scientist consultant for CPG baking mixes

Approaching bakeries for work experience

Looking for Commercial Bakery Consultant

Garage Bakery, Anyone?

Building a bakery section with bad equipment

Steam injection

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