Here we go again. Just when you thought I had faded away into a cloud of flour, I'm back with another proposition for you eager bakers.
I'm looking at having 2 internship positions for the beginning of the summer and 3 towards the end of the summer. All 5 positions are for 1 week each and all are during the 'busy season' so if you're thinking about it, be prepared! These are the dates:
Session 1: May 29 - June 4
Session 2: June 5 - June 11
I think that is a old question.
I am looking that :King Arthur professional Organic bakery flours but is impossible.
I call to many distributors but I can't find it. I look for in any location in USA.
Even I call to King Arthur but doesn't know what distribuitors have that flours . Can you figure out?
More as an academic exercise than anything else, a friend and I are developing a product line for an as-yet unrealized bed and breakfast and small coffeeshop / bakery.
One of the tips I picked up from a previous career inspecting restaurants and bakeries was to make large batches of cookie dough, portion and freeze it, then bake off as needed.
I'm wondering if any of you in the professional realm do this as a routine matter of course, to assist with workflow in the bakery, and how it turns out?
I'm travelling to London for a week later this month and really want to visit a good bakery. Any recommendations?
I'm also looking for a good shop to pick up a few good baking utensils, again any recommendations would be a great help.
Many thanks in advance.
Hi, I'm curious how everyone has learned this craft. Through books and practice? Baking Schools? You Tube? Divine intervention?
I'll share my experience, and then I want to hear yours...