Concerns and comments for and by professional bakers.
Hello TFLer's
We are a 100% from scratch bakery in the southern part of Vermont and looking for a person who can bring his or her Bread or Pastry experience to this little town You can check us out on Facebook at bakkerij Krijnen in Bennington, VT.
We are open 4 days a week but like to open 7 days a week.
Who is in for a challenge
I am a European trained Pastry chef and for the last 30 years in the food business
We have housing possibilities
Dear friends,
I am a new member on the forum. I have read so much interesting stuff on this incredible website! Thank you everyone who shares their knowledge with new kids on the block just like myself!
I've been slowly ramping up to gain the capacity to produce baked goods in my home for sale at the local farmer's market. Trying to cover all the bases I asked my insurance agent yesterday about potential liability and insurance to cover it. She didn't know right off and promised to get back to me.
I'm starting a home-based pretzel business and I could really use a pros advice on which direction is the strongest endeavour....
Right now, I see two possible options while we are getting started (any other suggestions welcome!):
1. Sell wholesale to restaurants, bars, etc.
Pros: I know what my weekly quantities will be, it allows me to continue working my current job until we can get this into full-time mode
I'm wondering if there is a market segment that cares about baguettes au levain made by hand versus formed from a sheeter. I suppose if the formula is just levain, salt and water, raised in couche and baked on a stone, it would qualify as "artisan" but I wonder if there are people who care enough about the crumb to pay more for a hand-formed baguette.
I am making 7 types of breads each morning in a 30 qt. berkel mixer. I am trying to decide if I should get a second mixer to take some pressure of the first. How long do you let your mixer rest in between batches? My largest batch is 15 lbs. baguette dough. I also make brioche and ciabatta which mix on high for 10 to 15 minutes each. My berkel has had some issues and doesn't seem to be able to handle the breads. Just curious how other professional bakers do it.
Hi Folks,
I stumbled upon this great resource (AIB International Bakery Statistics) and thought it might be of use to those of you who are in the process of or thinking about writing a bakery business plan.
Link: https://www.aibonline.org/resources/statistics/
Great Baking,
Robert
Dear Friends,
I will soon have finished my inspection as a Home Based baker. The Agriculture dept could not recommend on what is important for home baked bakers, re: insurance. Anyone out here who has recommendations and some idea of cost would be appreciated.
Any other perimeters or words to the wise are sought.
Best,
Stephanie
I'm in the early stages of a start up business and researching what equipment I’ll need to purchase. My main concern is the oven. I've seen 2nd hand ovens that look ok ranging from 2 to 4k ( British pounds that is) but I’m not really sure what to look out for. What are the pitfalls of buying second hand? and what will i need to create top quality bread? I'm not even sure what size i will need. I'm looking to have a small scare operation geared towards supplying deli's restaurants and selling at farmers markets ect.
Any help or advice would be much appreciated.
I am open any info available concerning kitchen inspection regulations by the Agriculture Dept. I have filled out the application for inspection and the business plan. Any feedback from someone who has gone through this is greatly appreciated.
Thanks,
Stephanie
