New Member introduction and info
Good day everyone,
My name is Franck, I live in Montreal, Qc Canada. I used to be a professional cook and worked in many kitchens but I have been on a sort of hiatus for the last 3 years. I am trying to hone my chops at home in order to eventually open a business of my own.
I have worked on and still am honing my charcuterie and canning (pickles, preserves etc.) skills. Now I am moving on to bread an area in which I have always lacked confidence. I have many bread books and recently purchased the Tartine book which after consulting has helped me boost my courage.
I am very much in the situation test baker #3 in that books is. I would plan on opening a small cafe/restaurant and try to do as much stuff in house as possible. I would love to be able to bake 40 or so loaves a day in order to supply the cafe for sandwiches/breakfast instead of outsourcing bread. My plan is to try and master the straight country bread technique and understand the levain's handling and then try to mock-up a baking strategy/schedule that would work for a small restaurant.
So I am joining for some support and feedback from the members of the board and also wanted to know if there are any members who are from Montreal that would be willing to maybe get together to teach me some techniques in exchange for some homemade goodies ??
Thank in advance.