Fresh Loafians,
Well, after much waiting and other stuff, we finally got our bakery licensed yesterday!  It's official, so I just thought I'd share the news with all of you.  Now it's just a matter of getting back into the flow of doing all of that mixing, shaping, and baking that I've been looking forward to.  Here's a photo of the main work area of the bakery which is located in the lower level of our house.

the bakery

-Mark

 thebackhomebakery.com

     Boulevard Bread Company is a European influenced bakery/deli located in Little Rock, AR. Specialize in hand-crafted artisan breads. Breads included are french baguettes, san francisco style sourdough, whole grain hearth loaves, and European style pastries.

(501)663-5951

Boulevard Bread Co. 

1920 N. Grant

Little Rock, Ar 72205 

I thought that the breadmakers may enjoy this story of three elderly sisters who are still running a whole grain bakery out of their home. The youngest is 84 years old!

http://www.madison.com/wsj/media/bakery/index.html

I think this bakery deserves to be added to the map:

Bakery Nouveau - www.bakerynouveau.com

WILLIAM LEAMAN
chef & owner
CHAMPION DU MONDE de la BOULANGERIE
Bread Bakers Guild, Team USA 2005
West Seattle at the Alaskan Junction
4737 California Ave SW Seattle, WA 98116
p 206 923 0534 / f 206 923 0535

The owner has quite a resume and it shows. Breads, pastries and chocolates are all fantastic.

How I love Stumbleupon! My habit of giving 'thumbs-up' to sites and recipies about bread (this one included) got me dropped on the following link. (Heck it helped me land here over a year ago as well)

http://www.chow.com/stories/10791

I'll just quote from the page:

I was visiting relatives in Fergus Falls earlier this month and my mother took me over to the Falls Baking Company.  She shops there about once a weeks.

 We got some baguettes, ciabatta, and other stuff, and it was great.  They have a web site:

 http://www.fallsbaking.com/ 

 Colin 

An interesting video that shows how much work goes on in the back of the bakery. These guys are working hard and fast. About 3:30 into the video, there is a time lapse of various starters rising and collapsing over several hours.

I'm waiting for some bread to cool enough to cut, so I've been cruising YouTube. Hopeless, I know.

Sue

This is a great tool for bakers + restaurant managers.

Ever wondered if you’re getting the right price for your product, PRICE-CRACKER will help you find out.

You can download a full version with 3 trial sessions from

www.itdesktop.co.nz/trial.php