The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Would like to volunteer my time in a small bread bakery

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Claire65's picture
Claire65

Would like to volunteer my time in a small bread bakery

I'm interested in opening a small bread bakery. So far all my baking is done from two ovens in my kitchen. Customer base is growing (this is all legal where I live) and I am thinking about expanding but want to move slowly so I do it right without putting myself in financial danger. I'd like to volunteer my time for a week or two in a small bread bakery on the East Coast--whether or not I"m allowed to actually make bread. I just want to experience all that's in a commercial bakery--from flour to dough to oven. 

I'm beginning my search here and hope someone will find me. If you contact me, I can send you a link to my website so you can see what types of breads I bake. Thank you.

 

belle's picture
belle

Claire...I don't have a lead for you..just wanted to tell you how clever I think you are to take this approach!  Good luck and keep us posted...

All the best!

Belle

Claire65's picture
Claire65

Thank you...I just hope someone takes me up on my offer. Free help! 

owlsprings's picture
owlsprings

Hi Claire,

I wanted to alert you to other similar possibilities for apprenticing. Here in the Ithaca, NY region we have seen the rapid growth of CSA's (community supported agriculture). For those who are not familiar with this concept, the CSA farms sell "shares" in advance of each season's harvest, then allocates produce to the share holders on a weekly or monthly basis. These have been very successful and there has been a concerted effort to recruit restaurants to include local produce in their menus. Recently, a couple of gentlemen decided to start a community supported bread operation. Individuals purchase shares to receive a certain amount of bread each week. The enterprise is also attempting to partner with local artisanal cheese makers to place both breads and cheeses in the many boutique wineries that inhabit this area of central NY. Perhaps there are similar opportunities in the area where you live, or perhaps you and your contacts might consider developing similar commercial enterprises. The CSA's are not co-ops. The owners retain full control over the production, distribution, and contracts (shares) in each case. The advantage in selling community shares, of course, is that the CSA acquires advanced operating capital. From what I hear through the grapevine, the startup bread CSB is doing well. I don't know if your location supports food co-ops. We have a huge co-op in Ithaca and they have a very active bakery. So Co-ops might be another possibility. From the "tone" of your posting it appears that you are someone who would respond to alternatives so I thought I'd pass along this information. Best of Luck. Thomas.  http://wideawakebakery.com/  http://farmergroundflour.squarespace.com/

Claire65's picture
Claire65

Thanks for the info. I've thought about that, but couldn't figure out how to make the model work. I will look into the model more closely. I currently take orders weekly via email. Not sure I could get people to commit to monthtly subscribtions. Meanwhile, I need to get myself into a commercial kitchen......I'm going to look at the links you sent.