Commercial Bread Consultant
Good day professionals,
Can anyone recommend a bread consultant? I recently opened a small bread bakery after baking in a commercial kitchen for about a year here in New York. I continue to have some issues with the bread and I have been trying to troubleshoot the issue based on research and help from a distant consultant from AIB. Due to my lack of experience, I believe I need an onsite consultant to rule out some of my concerns: Unsure its my process, pan, ingredients??? I have exhausted my energy and time trying to figure out the problem. I will appreciate any recommendation on bakery/bread consultant NOT affiliated with any bakery ingredient company. I am in the New York area and Its a West African style white loaf bread......
Affordability is a major factor.
Thank you.
Have you tried some of the cooking schools in the NYC area? Maybe they would have someone on staff with insight(s) that might be helpful to you. Best of luck.
Thank you, I will attempt to contact someone from the school, hopefully i can get some help.
Hi Ruu,
I can recommend Kamel Saci. You can see his website at: http://www.kamelsacibreads.com/
He used to be head baker at Il Buco Alimentari in the East Village. Nice guy, and excellent bakery. I have met him once. Hope this helps.
Best,
Tim