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.

BagelGuy's picture

Scaling Up A Bagel Shop

July 23, 2014 - 12:23pm -- BagelGuy

Hi everyone,

I launched an artisanal bagel shop a year and a half ago. The results have been very positive. We've got a loyal customer base and business has been steady since the start.

We mix our doughs in a small spiral mixer (12 dozen dough max), retard over night in a fridge, boil in honey water and bake in an ancient but reliable Middleby Marshall gas conveyor oven.

We do 30 dozen a day during the week and 40 dozen on weekends. However, I'd like to be able to do 100-200 dozen a day to shore up our wholesale side.

katiecooks815's picture

Yeast dying in freezer?

June 28, 2014 - 6:04am -- katiecooks815

So I've starting making pretzel rolls. My rolls do a dry rise and then they go into the freezer to harden so that they are easier to dip them into lye (sodium hydroxide … gives them the nice dark crust!). This has been working really well the past couple months and this past week I've been putting the rolls into the freezer and they start flattening out and getting wrinkled. When I bake them they are coming out dense and flat! Is this the freezer not being cold enough and the yeast dying in there? 

DoubleMerlin's picture

Opinions on Local Grain

May 3, 2014 - 3:08pm -- DoubleMerlin


I'm planning on starting a grain company in my home state of Minnesota. What do you think about this idea? Are you the sort of baker/business owner/food professional who would seek out local products over national or even international products? What sort of things would draw you to buy a brand of grain/grain products?

I'm intending to grow barley and buckwheat for the first season. Meanwhile I'll be practicing malting grain and developing products.

Thank you for your help and consideration,
-Rob Barbeau, Beautiful Beards Grain Company

Tartination's picture

Looking for baking job (UK only)

April 23, 2014 - 11:16am -- Tartination

Hi everyone (in the UK..)!

I've got 2 months to quit my office job and find a job at a bakery. I've got a short-to-medium plan to set up my own business but need the industrial hands-on experience. I've been making my own breads at home for just over a year now and want to turn a passion into doing it for a living.

I've looked at Gumtree and found some posts and applied for them, even though most were asking for professional experience.

if you know someone who owns a bakery and is looking for an assistant or trainee, please let me know! :)



goodcompanionbakery's picture

Seeking a new contract baker for a small bakery in VT

March 7, 2014 - 4:46pm -- goodcompanionbakery

Hi, my name's Erik Andrus and I own a small farm in the Champlain Valley of Vermont.  My family and I own a small bakery (Good Companion Bakery), located here on the farm that has become a solid presence in the local community since 2007.  I got the basics at the King Arthur Flour baking school under Jeff Hammelman and have made french classic hearth breads plus croissants and other pastries the mainstay of the business.

daddio's picture

Need some help with planning

February 28, 2014 - 1:36pm -- daddio

Hi everyone,

I have been baking in the past few years at home, and I have an opportunity to bake professionally for a new cafe that is about to open in my neighborhood. First, keep in mind I will be doing this on the daily basis, as well as continuing to work as a software engineer with ~8 hour work days (i work from home). The cafe has his own kitchen located near the cafe, and they will supply everything including a combo steam injection oven, fridges, pans and ingredients.

B.Brief's picture

Bread traditionally comes square shaped being bought in packets. What if our traditional packet bread was round?

February 19, 2014 - 9:47am -- B.Brief

Bread being square when it is placed on a (round) plate alongside other food the edges of the bread slice hangs off the plate. This subconsciously makes you think that you are full, therefore, you eat less bread because your plate space appears more occupied. 

CJRoman's picture

A Crazy Plan....That May Work?

January 31, 2014 - 9:13pm -- CJRoman

I'm under contract with my current job until July, which keeps me four hours away from the city I have always wanted to start some kind of baking business in.

To start, I'd like to try to get into one of our farmer's markets and see what works and what doesn't. Unfortunately, this is really hard to do from 4 hours away!


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