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Submitted by BellesAZ on September 3, 2010 - 11:04am

How to start a baking co-op? Need advice and guidance!


Hi all,

I need some help in determining the advantages of starting a cooperative for bakers.  Believe it or not, I live in the 5th largest city in the USA and there are NO decent baking supply stores here.  The only one that really comes close is Shar's and she sells grain mills and whole wheats to grind your own.  I'm not really interested in that yet.. and really, I'm just looking for a good source of flours and other baking ingredients that I don't have to buy in 50 lb bags.

Has anyone here ever started one and if so, what was your experience and overall guidelines for resources in how to start one.  Just some thoughts or ideas from the more experienced would be most welcome! 

Submitted by martinah on March 25, 2008 - 2:32pm

ARTISAN BREAD- what exactly is artisan bread? what qualifies it as artisan?

I'm from Germany and have always made my own bread. Since I moved to America 3 years ago I have always wondered what exactly Artisan Bread is? What makes bread Artisan?
It's just a question that's always foated through my mind. Maybe you can help me out.
Martina

Submitted by mcs on February 13, 2008 - 8:51pm

sticky bun - video


Hey there, In the spirit of JMonkey who has nudged the fresh loaf in a sticky bun direction, I'm putting up video #4, "Sticky Buns". It's more of a recipe specific type of video, not really a tutorial, and without commentary. It's a little different than the others, but maybe you'll find it inspirational enough to make some. Hope you like it.

-Mark
http://TheBackHomeBakery.com