The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Professional Concerns

Concerns and comments for and by professional bakers.

crumbsinthebutter30's picture

Apprenticeship/Internship

April 12, 2019 - 9:22am -- crumbsinthebutter30
Forums: 
Professional Concerns

Greetings, All!  I am looking to apprentice with a small to mid-sized bakery.  I am looking to begin a micro-bakery of my own someday, and although I have some prior experience, I still do not feel confident in my skills.

 

  So, I am currently in Maine, but I will travel anywhere in the USA to work with the right person/people.  I am particularly interested in working with someone who mills their own flour and who bakes with a wood-fired oven. 

 

Thank you for your time and interest, Kyle

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HearthandRyeBakery's picture

Liability Insurance for a Cottage Bakery

February 14, 2019 - 10:52am -- HearthandRyeBakery
Forums: 
Professional Concerns

I am at the point of needing Liability Insurance for my bakery. I am a home run cottage bakery operating out of about 150 sq feet. Currently I do about $400-600 a month in gross sales and am hoping to triple that at the farmers market this spring. 

What are others paying for liability insurance? What is covered with said insurance? Any recommendations for companies?

 

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thebagelguys's picture

Best dough retarder fridge for home-based commercial bakery

January 17, 2019 - 8:33am -- thebagelguys
Forums: 
Professional Concerns

Hi,

Myself and a friend have started a small side business making sourdough bagels, and have started selling at a local market to a decent reception! We have taken our first delivery orders and are getting a little more traction so looking at improving our workflow.

A big part of that is equipment. We currently just use our home fridges (moving everything out on nights we need to retard) and home ovens. 

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AndVal's picture

Used bakery equipment in Europe.

January 4, 2019 - 3:41am -- AndVal
Forums: 
Professional Concerns

Hello.

After a friend asked me about it I am searching for sites with used equipment/machinery for bakeries in Europe mostly Germany but I cant find anything good.

He is interested mostly about a sourdough frementer for his bakery.

Does anyone has any knowledge to share ? 

Any guidance for any sites in Europe or German terminology would be appreciated.

Thanks.

 

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WarmAndCrusty's picture

Rational oven for sourdough

October 22, 2018 - 7:34am -- WarmAndCrusty
Forums: 
Professional Concerns

Hi all,

So I am a professional chef and work with what is called a rational oven, it's a combination oven that steams and bakes and was wondering if there's anyone out there that knows the best settings for cooking sourdough. Am having alot of trouble getting the correct colour and crust on the loaves 

 

Thanks

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KatinaP's picture

Just curious: Professional bakers and S&F

June 19, 2018 - 5:50am -- KatinaP
Forums: 
Professional Concerns

I have a question to the professional bakers on this forum: Do you use stretch and folds when making bread? The videos and photos I've seen never include this element, so I was curious. If not, what do you do instead?

From reading other forum topics, it seems that bakers who sell at farmer's market do S&F but do those who have brick-and-mortar bakeries and are selling more than 60 loaves at a time do the same thing?

-Katina

 

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