The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sinclair's Bakery in Spain

mcs's picture
mcs

Sinclair's Bakery in Spain

Just over one year ago, I made the journey from Belgrade, Montana to Madrid, Spain with my bakery trailer, truck and all of my other household goodies.

During the past year as I wait, wait, wait, and wait some more, I've been sorting through the red tape and keeping myself busy through baking, teaching, and also working construction.

Through my previous European tours, I had made some very nice friendships in Moscow, Prague and the Netherlands.  Recently I had the opportunity to re-visit them.

Last week to celebrate Easter, I decided to invite some of my local friends to the bakery warehouse to make hot cross buns and Apfelstrudel.  

As you can imagine, thus far it has been quite a laborious, frustrating and expensive journey. However I am hopeful that the worst is behind me and very soon I will be baking and selling for my new customers here in Spain.  

-Mark

PS, if you'd like a more detailed look at the bakery and what I'm up to, be sure to check out my bakery Facebook page

February 2017: arrival in Madrid via Barcelona, ES and Galveston, TX 

 Moscow workshop

PIR Expo, Moscow

PIR Expo, Moscow

Den Haag, NL Workshop

Roscon de Reyes for Christmas time here in Spain

Hot Cross Buns with friends in the trailer

Spring Cleaning at the bakery warehouse in Pinto, Spain

Comments

WatertownNewbie's picture
WatertownNewbie

First, anyone who has not viewed your "Day in the Life of a Baker" style videos should track them down.  Second, please update us when you finally get settled and open.  My wife and I had a great time in Madrid a few years ago and have talked about returning for a visit.  Including a trip to your shop would be a treat (in more ways than one), so let everyone know when you have a business address and are open for customers.

Good luck with all of the red tape too.  Never easy to get settled.  Happy baking.

mcs's picture
mcs

Whether I’m completely settled or not, be sure to contact me if you and your wife end up in Madrid.  I’d be happy to give you a bakery/trailer tour.

Thanks for the support.

-Mark

Yippee's picture
Yippee

I admire your determination and perseverance in pursuing your dreams! Please keep us posted and take good care of yourself. Don't work too hard...

Yippee

mcs's picture
mcs

Thank you and I will do my best to keep you posted! 

-Mark

M2's picture
M2

So glad to see so many people are interested in making bread.  Your professional outfit looks very good on you ;)  Thanks for sharing with us your adventures.  All the best!

Michelle

mcs's picture
mcs

Yes it's nice to see the interest all around the world!  Lots of excited people. Thanks for the compliment and all of the best back to you Michelle! 

-Mark

dabrownman's picture
dabrownman

like the one in Montana:-)  Building a mobile bakery will really turn out to be a wise move once you can actually make bread again.  You don't need different plugs or wiring for all the electrical equipment and you already are familiar with all of it.  You will really hit the ground running!

Amazing how much red tape places seem to always put up for folks just trying to open a simple business to support themselves.  Good luck with your new venture. The folks of Spain will be much richer as a result no matter how long they hold you up from making bread.

mcs's picture
mcs

Yes, I'm eager to get the business up and running again.  I'm not the type who finds it easy to sit around and wait, especially with all of my equipment staring me in the face.  

Anyway, once it's all underway, I will be happy to make a video of Sinclair's Bakery selling at a market in Spain.

As always, thanks for the support!

-Mark

dabrownman's picture
dabrownman

in the town square and give them away for free so they can't be upset with you.  You can get the word out that you are there and ready to give them some good bread to replace the crap they eat all the time:-)  It would help to get you back in form while doing some good along the way.  Doing some good is what gives us the spiritual fortitude to overcome all evil we may face along the way.

Happy baking.

mcs's picture
mcs

You are exactly correct and this is what I have done and will continue to do! ;)

-Mark

dabrownman's picture
dabrownman

to see your success and have some of your bear claws that I have been dying for .....for years now.  No bears in Spain like Montana but no snow like Montana either:-)  Tempranillo is also a personal favorite too so staying on a winery would be nice - wine, bread,  cheese and cured meats are hard to beat even if not in France.

mcs's picture
mcs

Very good; let me know when you plan your trip so I can have the bear claws coming out of the oven just as you arrive! ;)

-Mark

dablues's picture
dablues

Hope the red tape disappears soon!  Such a great baker!  Come back to the USA and move South, like Georgia!  

 

mcs's picture
mcs

Thanks again for all of the support and you be sure to take care of yourself!

-Mark

LindyD's picture
LindyD

Mark, I recall your posts here when you were baking in your home, making deliveries, and sharing your wonderful educational videos.  Next came your mobile bakery and the farmer's markets, then Spain and a few European tours.  

Reminds me of Dr. Seuss and "Oh, the Places You'll Go!"

Best wishes for your continued happy journey (I peek in at your FB page every so often) and more importantly, that all that red tape gets unstuck.

Lindy

 

mcs's picture
mcs

Thank you for the support over the years, Lindy!  I'm still winging it over here, but hopefully I am getting closer to making this bakery operational.  Once it does, it's sure to be a success. ;)

-Mark

Adam4SD's picture
Adam4SD

My husband and I recently discovered you on YouTube and we are totally mesmerized by your craft.  I am happy to find out that you relocated to Madrid since there will be one more reason for me to return to my beloved city where I lived for two years in my youth.  I am hooked on sourdough baking... do you use levain for your breads and pastries too?

¡Muchas gracias!

 

mcs's picture
mcs

Muchas gracias for your kind words.  I’m glad that you are enjoying the videos!

You and your hubby will have to look me up I the next time you’re here in Madrid.

I use levain for most of my breads (not my baguettes, just a long bulk fermentation), but not for my pastries.  For my croissant dough I use instant yeast and of course my puff pastry has no levadura, just butter ;)

-Mark

Adam4SD's picture
Adam4SD

 Thank you, Mark, for your kind reply!

We can't wait to visit you at your bakery in Madrid!!!!
After teaching myself to bake sourdough bread for a year with my 50 year old GE oven, I finally got an order for SEVEN loaves from a neighbor!!!! :-)  I have 6 ears to my retirement at medicare age. I have confidence that I will be ready to set up a popup somewhere...

Te deseo mucho exito con tu panaderia an Madrid!!!

Young Hee

 

mcs's picture
mcs

You must be doing something right if you have an order for 7 loaves!

Happy Baking and be sure to let me know when you plan on coming here!

-Mark

Adam4SD's picture
Adam4SD

👵