Concerns and comments for and by professional bakers.
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.
hi, all... i'm about to begin a new adventure. i'm a geologist by trade- worked in the environmental industry for years. but i'm half italian, and i grew up learning how to cook and bake from my grandma and her sisters. i recently quit my geology job and went to a culinary school in rome for 3 months to learn how to make pizza al taglio, among other styles (wood fired, alla pala, tonda, etc.). a location has come up that i need to jump on, so i'm looking for some advice on setting up a bakery. this post is concerend with ovens and associated equipment.
I just got this e-mail from Michel Suas.
To All SFBI Family Members,
I know Christmas and the holidays decoration are red, guess what we got?!!
Red Tape from Sacramento!
