The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Professional Concerns

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Concerns and comments for and by professional bakers.

DoughyInTheMiddle's picture

Wholesale baking: From crawling to walking to running marathons

July 7, 2015 - 8:34am -- DoughyInTheMiddle

For several years now, I've operated under the Ohio Cottage Laws, baking out of my home kitchen, and selling individually or for special events. Rarely did I make more than 8-10 loaves in a single evening.  Late last summer, I made the decision to make this the real deal, and spent the winter on a small crowdfunding campaign to have the funds to work out of a local commercial kitchen.  

Last week was my first week.

mixinator's picture

How Do Big Bakeries Do It?

July 3, 2015 - 8:57pm -- mixinator

Suppose I'm a big bakery making several hundred loaves of French bread per day. Let's say I turn my loaves out to proof on a canvas sheet (couche).

My question is, how does a big bakery cover the loaves while they are proofing to keep them from drying out/crusting over? I can't imagine them using lots and lots of cling film to cover all of those loaves. Or do they leave them uncovered and do something else?

frenchbaker80's picture

Croissant Class

June 30, 2015 - 12:27pm -- frenchbaker80

Hi there, I'm new here and was hoping to get some advice regarding setting up a croissant class. 

I've been making croissants for a long time now and want to share the process with others by hosting classes at a local bakery kitchen. I'm wondering if any instructors or people who have attended a croissant class could weigh in on the structure of teaching such a class. 

Helena's picture

8 month old marble cake- no mold!

June 23, 2015 - 7:16pm -- Helena

Hi folks,

Would you believe that I ate a slice of gluten free marble cake the other day that had expired over 8 months ago but I had only bought it 2 days prior? It's true and I did not get sick. I bought this little marble cake loaf as I saw it was baked in the  decorative paper bakeware and wanted to see how it tasted, looked and was packaged since I am experimenting with these paper bakeware molds myself.

Big_Mike's picture


June 17, 2015 - 7:55am -- Big_Mike

Hey everyone!

loong time reader, newer poster here:D I am in a bit of a quandry and hopefully you can help.  I have this killer recipe for Philly Soft Preztels that I would like to try and sell out front of stadium for ball games and the like. 

My problem is that no matter what I do they stick to the parchment paper that I line the pan with, spray or no spray. I have to peel scraps of paper off of the bottoms.

I am at a loss, any help would be appreciated because right now they are not time effecient to make with the paper problem.

Riccardo Astolfi's picture

Organic stonemilled sourdough brandnew bakery search for a baker

May 3, 2015 - 5:31am -- Riccardo Astolfi

Dear bakers,
we are a brand-new bakery that will open soon in Reggio Emilia, Italy.
We will work only with organic stonemilled flours and only with, we are searching for passionate and friendly bakers to join to our team.
Are you thinking on moving to Italy?
That's for you.
Pleare reply there or contact me in pvt.


breadislife's picture

Looking for Micro-Bakery case studies

April 2, 2015 - 5:58am -- breadislife

Hi, I'm new on this forum but was hoping I could get some local (UK) examples of successful micro-bakeries. I am about to submit a building planning permission to the council and want to fortify it with case studies.

I am levelling our current garage and building a new structure with a small extension. I will use electric deck ovens which is a concession to my original idea of using a wood burning oven due to being so close to other properties (less smoke)


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