The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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THE BEST 5-DAY EUROPEAN ARTISAN BREAD BAKING & PASTRY WORKSHOP: Guest Instructor German Master Baker

February 22, 2012 - 4:47pm -- frenchcreek baker
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THE HAINS HOUSE PRESENTS

 

5-DAY EUROPEAN BAKING COURSE

MARCH 10-15, 2012

Günter Franz 

Guest Instructor European Master Baker

                              Small Class Size         Hands-On         Wood Fired Oven 

 

Learn the inside secrets to making European baked goods and specialty German breads. 

Urchina's picture

Using the freezer as a workflow solution

July 16, 2010 - 3:42pm -- Urchina

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? 


 

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