Lately, I have been fiddling with a new sourdough. I finally got the ingredients and amounts fixed around a month ago, but still wasn't entirely satisfied. Then I made a little tweak and kazam! Suddenly it all fell together. The tweak wasn't either ingredients or amounts, as those have stayed constant.
Ok we'll start with the most obvious difference: QUANTITY
After 12 years of owning a bakery my partner and I sold Bread Obsession to a nice young couple and retired.
We would like to hire an intern to work at Bread Obsession in Lexington, MA for this fall. This position would be ideal for someone who loves to bake bread and wants to try out commercial baking in a relatively small and high quality artisan shop. This is a paid position. Email breadobsession@gmail.com if you have any questions and/or would like to apply. Please include your resume, and explain your reasons for applying.
(Some home baking today - a 90% durum with wheat starter.)
I am thinking about going to the Kneading Conference next week. Has anyone gone lately or planning to? Any thoughts or tips? Thanks!
We are looking for help in our Waltham bakery, Bread Obsession - including delivery and logistics plus bread baking. We will train. If you know of anyone who is interested, please have them get in touch. http://boston.craigslist.org/bmw/fbh/5758711840.html
Thank you.
Varda Haimo
Co-OwnerBread Obsession
Some may remember that I put out a call for interns to visit my bakery Bread Obsession this summer. I am sad to say that no interns applied. First, we got a lovely visit from exceedingly accomplished baker, Pat Roth, which she wrote about so eloquently here.
Are you interested in learning to bake high quality bread in a busy production environment? Now is your chance. Bread Obsession is offering internships starting at the beginning of May and running through August for 2-4 weeks each. We are a young and growing artisan bread company. We sell to restaurants and stores, and will be participating in the biggest farmers market in Massachusetts at Copley Place in Boston. You will work alongside us on all bakery tasks including mixing, shaping, loading the big oven, and keeping the bakery tidy and clean.
Hi. I thought that some might be interested in this profile of Bread Obsession in the Spring issue of Edible Boston.
http://www.edibleboston.com/edible-food-finds-bread-obsession/
It has been such a long time since I've posted on Fresh Loaf. As some of you may remember, I went very gradually from baking for fun to baking for fun and profit. Over that time, the business has steadily grown, but was limited by the fact that it was based in my home kitchen. Over a year ago, my business partner and I started looking for a place to rent. It took longer than I could ever have imagined to find a place that we could afford in a reasonable location, but finally we found a place last summer. Then it took longer t
