The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from New York

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buzybee's picture
buzybee

Hello from New York

Greetings

I have been reading the topics of this site for a while now and have decided to join in the fun. I've been baking bread as a novice for about a year. I was recently requested to be part of a farmers market to sell my bread. It has worked out well. Each week my sales and inventory have increased, which is a good thing except it is getting a little over whelming. I need to work on my time management skills (they aren't very good at this point). I really love and enjoy this site.

Tamara

PMcCool's picture
PMcCool

Going from novice baker to selling at a market in the space of a year is remarkable.  And you must be doing well with your baking if people are willing to pay for the bread.  Good on you!

And welcome to TFL.  I'll be interested to hear what you are up to with bread whenever you can find the time to post.

Paul

buzybee's picture
buzybee

Thanks Paul,

 It's kinda been a fast paced adventure. Although I'm very small starting out(doing it out of my kitchen) I'm looking to put up a small building on my property so I will be able to do larger quanity of bread. When I first started the market about 3 weeks ago I took about 12 loaves of bread (didn't know what to expect and didn't want to make a lot the first time). I sold every loaf. The second time I increased it to 20, and now I'm up to 40 and sold out in 2 1/2 hours. I would like to increase it to 60 loaves but like I said in my other post my time managment needs work. I start out baking at 10pm and go straight through till I have to leave for the market 6:30 am. Do you remember a Dunkin Dounuts commerial where the guy gets up early in the morning dragging himself because its "time to make the dounts", well thats me about 4:30 am. I'm sure as time goes by I will learn to adjust my timing. Any advice or tips would be appricated.

 

 

 

msbreadbaker's picture
msbreadbaker

Hi Buzybee,

What an interesting post. I am astounded you could turn out 40 loaves from a home kitchen! You were busy. I am intrigued by your intention to put the building on your property to make larger quantities. I will really be looking to follow that as I have often thought of that myself. I think when you get the proper ovens and other equipment, you will find better time management happens. What a large number of choices you will have to outfit your building. Floor mixer, etc. I envy you, hope this comes to pass for you and will look forward to hearing about it as you go along.

Best of luck to you, Jean P. (VA)

 

 

 

 

mimifix's picture
mimifix

Greetings Tamara,

Congratulations on your business. Time management skills can be developed as you move along; eventually you'll learn tricks that help you improve. If you haven't already seen this article in New York's Hudson Valley Chronogram, The Joys and Challenges of a Home-Based Food Business has some very interesting info for anyone making bread for sale.

Best regards, Mimi

 

 

buzybee's picture
buzybee

Thank you Mimi,

 Yes I have seen the article and was very inspired by it. It's starting to get better, I am learning things here and there but know I could do better. And you are right as time goes on I will learn more tricks and time management skills. I love baking the different types of breads and selling them at the farmers market and meeting and getting to know people. Who knew that you could discuss and talk about bread for hours on end. I think one of my problems is that I'm trying to bake to many different kinds of bread instead of narrowing it done to a few. But I want to make sure I have a good variety. Maybe I should work on that too.

Are you the same Mimi Fix who is the author of the two home-based business books? If so I have both of them and they have been very helpful. I was just talking about you to my brother and sister-in-law yesterday(who are also thinking of starting a home-based business, not bread baking). You are also teaching a class at a community college on Sept. 26th which my sister-in-law and I were thinking of attending. If you are her this is too funny.

Tamara

mimifix's picture
mimifix

Hello again Tamara,

I love your enthusiasm. That will take you far! I'm glad my books have helped. I sure wish there'd been baking business books when I started out thirty years ago... Please check the class dates. I do teach through BOCES, regional community colleges, and the Culinary Institute. But there's no class scheduled for Sept 26.

Also, we have a new Hudson Valley Baking Society with a special interest group made up of home-based food business owners. Our first annual Cookbook and Bake Sale is Sept 24 and all proceeds benefit the regional food bank. We'd love to have you join us!

Hope to meet you soon, Mimi

 

buzybee's picture
buzybee

I'm sorry Mimi I was confused about the date, it is listed October 22nd. Which I would like to attend. Thank you for the invite on the 24th of Sept. but unfortuntly I have a prior commitment maybe the next one. I would like to join the Baking Society.

Tamara

mimifix's picture
mimifix

Hi Tamara, I hope to see you in class on October 22. The following week, October 29, the Hudson Valley Baking Society has a full membership meeting (plus our fall Baking Challenge: Apples). Email me if you have any questions Mimi at BakingFix dot com  

Janetcook's picture
Janetcook

Tamara,

I am impressed with what you have accomplished.  Sounds like you are learning a lot!  I have been baking for about the same amount of time as you have but the max number of loaves I can produce in a day is about 8.....NOTHING else gets done!  Dishes pile up; dogs and children glare at me; husband wonders where this is all leading.....Nowhere!  I am just having fun but like you think I should narrow down the variety I am baking.  Thinking someday I will set up an alternating schedule - one week this - next week that.....so the variety is there - just spread out!  But then I am not baking for the multitudes :-)  (Hungry neighbors, friends and family.)

Best thing I have learned here is how to use the refrigerator to retard doughs.  What a difference that makes.  I am sure you know that trick too.

How fun to plan your very own 'baking house'......(Another lesson I have learned - baking bread can get very expensive depending on the 'toys' one purchases....and there are lots of them;  I know first hand.  :-0)

Keep up the good work and keep us updated on your progress.

Take Care,

Janet

buzybee's picture
buzybee

Hi Janet,

  I know what your saying about the house work and daily activities. I have one advantage, my children are all grown(I have three), one still lives at home. I do watch my three year old granddaughter three time a week. We pretend to make bread together by playing with flour and water (I used to be a preschool teacher, I did allot of sensory activities),maybe a future bread artisan in the making? My husband is very supportive as long as the laundry and dinner are done....which I try to keep up with, this is where the kids come in and help.

I have learned the trick of refrigeration which does help, my problem is timing when to put each of the different breads in my kitchen oven. It can hold four to six good size loafs and about 10 to 12 baguettes. But timing them when to go in so they don't over proof is a timing dilemma.

I'm trying to use the least amount of electrical equipment as possible to bring my bread baking back to the basics as much as possible. I watch a short film from France I think about 2 men who did everything by hand and was amazed and inspired. At the moment I'm using my KitchenAid mixer and a Frigidaire convection oven and they are taking a beating. My husband's a mason and told me he was going to build me a brick hearth oven, we'll see how that works out. Because yes, toys can be expensive!

Thanks

Tamara

Janetcook's picture
Janetcook

Tamara,

I am sure you have already checked out the threads on WFOs here.  Sylvia just posted a blog piece showing hers:

http://www.thefreshloaf.com/node/24594/silcilian-loaves-breakfast-tart-faster-pizza039s-wood-fired-baked#comments

And Varda also just built one of her own too:

http://www.thefreshloaf.com/node/24367/first-bread-rebuilt-wfo

You might contact Hanseata because she sells some of her breads at a local health food store and might have some tricks that will help with your timing:

http://www.thefreshloaf.com/user/hanseata

Lots of ideas :-)

Have Fun!

Janet

 

buzybee's picture
buzybee

Thanks Janet for the links I will check them out.

Tamara