Concerns and comments for and by professional bakers.
....who have gone through the Dept. of Agriculture certification process?
I know you can't use "acid" foods in your kitchen...but are their any other ingredients you've discovered you CAN'T use? Like, mustard is an acid but can you use it IN a recipe? Can you add beer to your bread?
Just curious if you've come across any.
To test my product before diving in to full-time bread sales...I want to rent out space in a commercial kitchen and try to sell at a farmer's/produce market.
Initially, my goal was to certify my home kitchen which is pretty easy to do in my state. However...I have an HOA (no good) and I realize that my home oven will be a HUGE bottleneck to production...nor will it give me any experience working with commercial-grade gear.
I am planning to start a bread business soon and trying to write out my business plan. Does anyone have a sample bread business plan that they could provide for guidance? Also, does anyone know where to find bread and market stats? Please help! Thanks!
I currently own a very popular small bakery in WV, due to an unexpected move we are selling the buisness. A couple is interested but wants me to consult for there location. This would include all pastries, bread, soup, kitchen design, SOP, and menu. I and very capable of doing this task, but haven't a clue what to charge. Any suggestions?
thanks,
Karen Guse
Le Diplomate, the newest restaurant of the Starr Restaurant Group, is opening a French-style brasserie in DC at 14th & Q St. We're looking for someone with experience baking with levain and preferments such as poolish in a production environment. Experience shaping baguettes a plus.
If interested contact me. lkphd@yahoo.com
Larry
I've just recently started doing some baking in a professional deck oven, its a mono oven 4 years old with a steam system. I was quite excited about baking in it, as I've only every really used my old domestic gas oven at home. My basic white sourdough (800g of dough, 75% hydration, 4 hours bulk ferment, 12+ hours cold prove in banetons), is something I get consisten results with when baking at home using the dutch oven. I always get good oven spring and great looking blooms.
I have 10-15 products, all different shapes and sizes. I supply my sandwiches, cakes etc to shops and i wrap all these on a L sealer. It takes a long time and the seal is not air tight? Is there a small step up from a l sealing? There are flow wrappers but they are a big step up. I found one machine called a flexwrap from www.fda-packaging.com which can handle all my products but its still a type of flow wrapper and its to big for me at this time. Help me please! Any proffesional bakers know of any cheap flexible machines out there??
