The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yo from Philly!

JoshuaLoafer's picture
JoshuaLoafer

Yo from Philly!

Salutations (or, as we say, Yo!)

Many years ago I learned quite a lot browsing this forum.   

That learning was the starting point for what became a 3-year adventure as owner of a mobile, wood-fired artisan bread and pizza bakery.  

I'm here to share what I learned and hopefully help someone, even if only in some small way, as I had been helped so marvelously in the past.  I don't want to arrogantly suggest I've got some special knowledge. But, whatever I have, it's yours.

And of course, I'm here to soak up the rich and amazing wealth of experience and knowledge of you fine and generous folks.  

Thank you so much for everything :)

Lechem's picture
Lechem (not verified)

Glad you're back and participating on the forum. Looking forward to seeing your names and sharing ideas. 

Ru007's picture
Ru007

Glad to have you!

Ru

breadboy025's picture
breadboy025

are you still in business?  I'm just curious--what role does the government/health inspector play in a mobile unit?  How do you keep ingredients (perishable ones that is) fresh and cooled in a truck?  I'm eager to learn what your experience is.

 

Where was your truck?  Did you hang out in the university parts of Phila or the business districts?  Is there even a suburban site that Phila supports for your business?  That whole food truck business has been a fascinating one for me to watch but never quite understand how it works.