The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Your Dream Bakery!

smellydaveweir's picture

Your Dream Bakery!

Just for fun!

If you had the opportunity to open your own bakery, which 5 items would absolutely have to be on the shelves/in the cases?

Mine would be;

Challah, Belfast Baps, Fresh cream apple turnovers, authentic tiramisu and a nice rustic foccacia

Have fun, and stick to 5!!!!

dabrownman's picture

Ice Cream, Puff Patry, Pie, Cake and Bread

dabrownman's picture

have 5 more they would be; Chocolate, Beer, Wine, Cookies and Candy

dabrownman's picture

Chocolate Mocha Ice Cream.  My favorite bakery makes the best ice cream to go with their cakes and pies they sell by the slice.

Lemon Curd and Blueberry Puff Pastry

Cellebration Apple Pie with Bourboned Dried Fruit and Ginger

Sonia101's Chocolate Cake with Chocolate Ganache Icing

Varda's Chocolate Rye Bread - even though I've not tasted it - it just looks so good.





berryblondeboys's picture

Shoot, I thought the question was what would we want in a dream bakery to buy from - my DREAM would be very low calorie, delicious, good for you, and, nearby, of course, and cheap!

AW's picture

Banana oat bars, morning glory muffins, whole grain crackers, semolina bread, whole wheat sandwich bread.

Accompanied on the back wall by lemon curd, strawberry jam, tomato pesto.

Floydm's picture

Assuming feasibility, labor, and baking schedule are not issues: baguettes, a rustic sourdough miche-y kind of thing, Montreal bagels, something like a current or saffron bun, and... crepes maybe?  


CelesteU's picture

Just five...

True Roman style pizzz bianca and pizza rosso (this counts as one, since it is the same dough with tdime efferent toppings)

Naturally leavened croissants like at Tartine in SF

Acmes walnur cinnamon currant bread

Pane lariano with olives like Roscioli in Rome

And a baguette like Eric Kaysers




Heidela123's picture

Last night I tried to post, edited it and it disappeared!
So I will try again
Perfect Providence RI old school Southern Italian loaf ( I think it is almost gone! Last time I went home I found great bread, only two of my childhood bakeries that still did it right time I go I will bring smoked salmon and beg some mother dough)
Pizza strips with no cheese...these are disappearing as well! ( I got the sauce recipe last time I went! And she showed me her dough process, but again ..I want some of the mother!)
Spinach pies, I now make a better spinach pie than I grew up with! My biggest accomplishment in baking!
Sfogliatelle filled with ricotta cream this pastry if you have never had it, heaven with a cup of coffee! not overly sweet, properly made with lard, layer, upon layer of thin but ultra crispy, thicker than fillo stuffed with lightly flavored sweetened ricotta cream( this truly is one pastry I will master before I die! So far only disaster! )
Seasonal fried fruit pies wow these are good if done right!

Where I live we can eat our way up one side of this world and down another
The only place I have even SEEN the word ""Sfogliatelle" was on a box of frozen pastry in a restaurant depot!

Does anyone here know or make Sfogliatelle? it was pronounced strew-ya-dell where I lived or called a "clam shell" looks just like a 1/2 lb clam, except in downtown Boston where it is a whole lobster tail! Filled there with all kinds of blasphemous fillings! Yes I tried several as I grumbled and devoured!
I probably could not make money because I would be so excited I recreated my bakery childhood I would give it away!

Mini Oven's picture
Mini Oven

But have gotten comments back by going back a page to retrieve them after getting "fill-in-comments" notice.  Careful, only one click on the back arrow.  Make sure the spelling checker is not lit up (inside a gray block) when hitting the save button.  Learned the hard way... 

Doughboy20's picture

I have tried making those several times, they are very difficult and just like you, I intend to master it some day!    It's been a while since I  have tried but I took losts of notes so step by step I will get there. 

There is actually two ways to pronouce it.  The proper way that you would hear it in Italy is  Sfoy-a-tell-e.   If you live on the east coast in New Jersey, all the Italian words there have been sort gettofied by the decendeants of the original Italian imagrents.  They seem to drop the end off a lot of Italian words.  So Prosciutto in Italy and maybe New York city is pronounced  (pro-shoot-toe) but in Jersy its pronounced (pro-shoot).  Calzone is (cal-tso-nay) in Italy, (cal-zone) in Jersy.   So back to my point, (Sfoy-a-tell-e) in Italy and other parts of the US,  (Shvoy-dell) in Jersey.


So back to the pastry, I can tell you what dose not work, dont add butter or fat to the dough.  It need to go between layers like a puff pastry without the folding.  Think of it as puff pastry that gets rolled up instead of folded.  As I am sure you have discovered, the dough has to be very thin.  By that I mean almost transparent.  Dont atempt this by hand.  For the home baker, a pasta machine is the way to go.  You can strech by hand after that if you want.  Dont use butter, stick to lard.  I hate saying that because I love butter but it just dose not work as well.  It melts too fast.  Unlike puff pastry however, you are not trying to blow up the layers, you are trying to seprate them.  The lard is the lube between layers so they can seprate.  Butter melts into the dough and the layers tend to stick.  Oh, and use bread flour, you need the stongest dough you can make.  No kidding, its not like a regular pastry here, you are going to stretch it to the limit.  Dont add anything to soften the dough.   High gluten!

The trickyiest part by far for me is the forming of the shell.  Oh, it looks easy but its not.  There is a popular youtube video where someone spend about 5 minutes forming a cone, this is totally wrong, the end result is sloppy mess covered in sugar.  Watch the ones in the back of a bakery made by Italian bakers.  Done in 10 seconds.  I think this is important becuase it dose not give the dough or the lard enough time to melt in thier hands.   They also do some kind of invert tick.  I tried that and discovered its there for a reason.   The frist time I tried to make one, I took the disk, pushed out the center and tried to form a cone.  When I filled and closed it I thought I had it made.  Wrong, it was backwards.  What I mean by that is the leaves or layers were pointing to the tip instead of the mouth of the pastry.  It looked more like a hedge hog then a clam shell.  So the reason for the invert is purly for looks but its important. 

Pay attention to how you add the filling.  Oh its easy enough to make, but it is improtant to put enough in there so that when closed, its plump like a stuffed chicken.  I think what happens is the eggs or water in the filling expand during the baking process and help facilitate the expansion of the leaves.  if you dont put enough inside the shell, it will be flat and the leaves will kind of stick.

Keep things cold.  I have not worked out the details yet, but the more its handled, the worse it gets.  If the dough is too warm when you try to form a shell, the leaves will be too soft and unravle like a ball of sting.  I suspect there is an impotant resting period in refrigeration after the dough has been rolled up but not cut.  It might help to do it again after they have been formed into disks.  I am not sure.

Good luck with your challange, its a lot of work, probably the most difficult pastry I have ever seen!  I even asked a an Italian cooking site once that dose a lot of video demos and they responded like I was out of my mind to even want to atemp this at home. LOL  But I know  it can be done.  Fortuantly, there is an italian market in a near by city that sells them frozen uncooked so I can see what they look like before they are baked.  They are very plump, the layers are very even, and very distint.  If you dont see this before you bake, you will not see it later.  They used a lot of lard, there were little pools on the sheet pan as it baked.

This is the best video I have found showing step by step that seems authentic, unfortuantly, its in Italian.  Check out the crazy mixer!  This really is an artform.  I have so much respect for these guys after atempting it at home.   Most people have no idea how hard they are to make.

And anther link, not as good, but shows how a home baker might do it.  His outcome looks so so, but his stores I think look good.  At least its in english.










Heidela123's picture

I missed all this terrific info/tips on my absolute favorite pastry so thank you! Our pronunciation in Providence is unique to say the least, when i realized what we called it and how it was spelled were the same word, i was confused! so we called them clam shells or lobstah tails ( msspell intended)
I do know the bakery where my memories always return for this used fresh leaf lard instead of butter So yes I agree lard is the way to go and butter ( I adore it too but find for many pastries lard rule and leaf lard is the king!)
The pastry is so unique and...the layers so is very difficult! so thanks for taking the time to write all this out and validate the difficulty, I thought I was the only one who wanted to acheive this goal!
..please keep me posted if you return to this effort! I will try these again,when I have the house to myself and put the correct music on channel the baker who can make these and hopefully succeed

Some day I will make this pastry with home made goats milk ricotta cream...oh to dream!

LuLu B's picture
LuLu B

micucci's grocery, an italian grocery in portland maine, makes Sfogliatelle, along with very good thick crust sicilian style pizza, and other desserts. They also have lots of pasta, cheese and cured meats, olives, and homemade pasta sauces, and so much more.

linder's picture

Sfogliatelle, oh those are my absolute favorite Italian pastries in the whole world - yum!

Dwayne's picture

Sorry, I tried to stick to 5 per category.

- Bagels - Inside the Jewish Bakery (ITJB) - pages 98 thru 103
- Bialys - ITJB 123
- Vienna Bread with Dutch Crunch - The Bread Baker's Apprentice (BBA) - 261
- San Joaquin Sourdough - David Snyder - TFL
- French and Italian Bread - BBA 168 and BBA 172
- Focaccia - BBA 159  (OK, not really lean)
- Poilane Style Miche - BBA 242

- Soft Sandwich Bread (in Pullman Pan) Artisan Bread Every Day (ABED) 105
- Cinnamon Swirl Bread using ABED 105
- Sweet and Rich Challah - ITJB 33
- Straun - ABED 91 or BBA 187
- Wild Rice and Onion Bread - ABED 113

- Cinnamon Rolls
- Nut Rolls
- Kuchen
- Kolaches
- Croissants and Danish

whoops's picture

My 5 would be ( of course, this being a fantasy and me being the best baker /pastry chef- or at least much more accomplished then I am currently):

1- a good, sour dough rye bread or some proportion( still working on that dream ratio of rye to wheat)

2- a nice pastry type coffee cake rolled with nuts and sugar

3- bear claws- the most divien ever

4- a nice whole wheat sour dough

5- a simple yet delish whole wheat sandwich bread.


Song Of The Baker's picture
Song Of The Baker

You've narrowed me down to 5 so thus I will refrain from my gluttonous answer :)


tjbrumme's picture

I'd love to open a Bakery with only these 3:

- basic rustic country boule (with possible variations, rye, au gruyere, seeded)

- croissants (au chocolat, aux amandes, au jambon gruyere) 

- baguette

Oh that would be the day...