One of the many reasons these videos are so good...your camera person does an excellent job in telling the story. Hats off. Will be in Scottsdale in October and will visit the Shea bakery again. Hopefully the new croissants will be available.
Thank you for the video! I am going to visit your establishment for sure! My husband loves sourdough bread and those other bakery items look fantastic! See you next week! 🍞🥖🫓
If you bake the English muffins what another sheet pan on top, you don’t need to turn them. The heat will transfer through the metal and brown them quite nicely.
What size loaves do you make? I love how they just plop straight out of the basket and look nice and firm! I use your videos for sourdough baking at home! Cheers
Yeah, that’s good thinking! I think often apricot jelly is used in the US, but the white currant sounds awesome. Very hard to get your hands on currants here. Even when we make our hot cross buns I’ve noticed that all the distributors sell “zante grapes” as currants, and they don’t seem to be the same thing as a black currant like I’m accustomed to from Polish gardens.
"Hi , I’ve been following your channel and really admire your work, especially your recent baking tutorials. I believe my bread slicer would be a perfect fit for your audience. Would you be interested in discussing a potential collaboration?
Man, the quality of the decorative scoring has kinda gone down massively with the larger production huh? I remember someone used to do amazing consistent designs like cactus’s etc and that was incredible.
No offense taken. Baking requires all senses to be engaged through the process. Gloves have their place, but are not favorable. Keep in mind we are handing a raw product at this stage that is filled with millions of microbes (lactobacillus and wild yeast). When our products make it to the oven, all the microbes are killed in the baking process as the bread reaches a temperature of 200 degrees. We do use gloves when handling fully baked, ready to eat product. We do also have multiple hand wash sinks throughout our facility and our staff utilizes them all the time throughout the day, but uncooked foods do not require the use of gloves unless they are particularly hazardous or gloves aide in the handling of the ingredient.
@leanneporter2661, former university trained former executive chef. I'm not sure how it is in AZ what where I'm originally from, IL the health department their requires that you use gloves for any foods that will not be cooked. Those foods include such things as making sandwiches, assembling a hamburger, assembling any other sandwiches inside of the sandwich might be cooked put the bread is not toasted or cooked after being handled, making salads, and plating deserts. If food is going to be cooked there is no need for gloves because any germs or bacteria that might transfer from your hands to the food will be cooked off or killed in the cooking process. All restaurants and baking facilities need to have fully operational hand washing sinks with soap and fingernail brushes. Each time a food handler wants their hands in IL they are also to use the fingernail brushes to get under the nails. Fod handlers are to wash their hands every time they touch raw meat, handle cash, touch your face, cough, sneeze, blow your nose, eat, drink, and smoke if they're smokers.
I am pretty sure they are required to wash up before. Also, food that is cooked (or baked) can be prepared bare handed, with clean hands. The rules are strict and are adhered to in food preparation. I get what you mean about people's skin touching food but it is pretty common.
Every time I see bread being made, I feel at peace. The bread looks really good.❤❤❤
As a DT Mesa resident, I love that you guys are here. Great product.
Jealous! I’m in Canada but this is a fascinating business journey!
Thanks for supporting us! We look forward to continuing to improve your experience. 🙏❤️
You know, it is so cute that bakers the world over pat their dough. Makes me smile every time.
😂😂
Omg me too! And I do the same with my own dough 😂
Not a baker
Hahah I think of my dough as my pet!
Love watching the bakery in action. No words necessary
One of the many reasons these videos are so good...your camera person does an excellent job in telling the story. Hats off.
Will be in Scottsdale in October and will visit the Shea bakery again. Hopefully the new croissants will be available.
My goodness. I’m up in Show Low. Guess I’ve got another stop on my list the next time I shop in the Valley! You’re making me hungry already.
I could watch this for hours! It should be a crime that this video is so short. Amazing content 🖤🖤
Thank you for the video! I am going to visit your establishment for sure! My husband loves sourdough bread and those other bakery items look fantastic! See you next week! 🍞🥖🫓
Love this company nothing but good eating from them.
Great operation!
If you bake the English muffins what another sheet pan on top, you don’t need to turn them. The heat will transfer through the metal and brown them quite nicely.
14:33 those chocolate chip cookies are the absolute best ever!
Glad you like them! Inspired by Amara.
Wow! So awesome, LOVE IT!!!❤❤
ill have to check this out.. recently back from san Francisco..
What size loaves do you make? I love how they just plop straight out of the basket and look nice and firm! I use your videos for sourdough baking at home! Cheers
Damn that's chill 😅
Great job
Perfection 👌
@14:51, Oh nice! But you need to glaze the fruit so that it preserves it. French use white currant jelly over the fruit.
Yeah, that’s good thinking!
I think often apricot jelly is used in the US, but the white currant sounds awesome. Very hard to get your hands on currants here. Even when we make our hot cross buns I’ve noticed that all the distributors sell “zante grapes” as currants, and they don’t seem to be the same thing as a black currant like I’m accustomed to from Polish gardens.
Albert Uster Imports sells a ready to go fruit glaze that I’ve used for 30 years.
Wow. No more garage for you! 🎉
I like your job I want to buy this machine which country brand this Bakery machine please let me know thank you for share
It would be great to have more videos with customer interactions.
What’s the name of this place? Is it Proof Bread?
OMG 😍😍😍
i would love to know how much all that equipment cost !
🤯
@@ProofBread wow!! thanks for sharing!
What kind of baskets are those she is using in the video?
They are banneton proofing baskets. You use rice flour to keep the dough from sticking.
I like it better with some tekst😊😊😊😊
As a life long home maker/Baker of bread, this process baffled me. And ya, I'm 65 years old ...
💥💥🍻🐿️🍔
"Hi , I’ve been following your channel and really admire your work, especially your recent baking tutorials. I believe my bread slicer would be a perfect fit for your audience. Would you be interested in discussing a potential collaboration?
The audio sounds a little more cooked than the bread
Man, the quality of the decorative scoring has kinda gone down massively with the larger production huh? I remember someone used to do amazing consistent designs like cactus’s etc and that was incredible.
Ami the only person who gags on powdered sugar?? Cannot eat it!
no gloves????
Why would you need gloves at a bakery if everything gets baked?
No offense but why arent they wearing gloves.
No offense taken. Baking requires all senses to be engaged through the process. Gloves have their place, but are not favorable. Keep in mind we are handing a raw product at this stage that is filled with millions of microbes (lactobacillus and wild yeast). When our products make it to the oven, all the microbes are killed in the baking process as the bread reaches a temperature of 200 degrees. We do use gloves when handling fully baked, ready to eat product. We do also have multiple hand wash sinks throughout our facility and our staff utilizes them all the time throughout the day, but uncooked foods do not require the use of gloves unless they are particularly hazardous or gloves aide in the handling of the ingredient.
@leanneporter2661, former university trained former executive chef. I'm not sure how it is in AZ what where I'm originally from, IL the health department their requires that you use gloves for any foods that will not be cooked. Those foods include such things as making sandwiches, assembling a hamburger, assembling any other sandwiches inside of the sandwich might be cooked put the bread is not toasted or cooked after being handled, making salads, and plating deserts. If food is going to be cooked there is no need for gloves because any germs or bacteria that might transfer from your hands to the food will be cooked off or killed in the cooking process.
All restaurants and baking facilities need to have fully operational hand washing sinks with soap and fingernail brushes. Each time a food handler wants their hands in IL they are also to use the fingernail brushes to get under the nails. Fod handlers are to wash their hands every time they touch raw meat, handle cash, touch your face, cough, sneeze, blow your nose, eat, drink, and smoke if they're smokers.
Employees in the food industry should always wear masks, and arm sleeves, so their skin is not touch the dough.
Do you wear all of that when you make food at home for your guests or family?
I am pretty sure they are required to wash up before. Also, food that is cooked (or baked) can be prepared bare handed, with clean hands. The rules are strict and are adhered to in food preparation.
I get what you mean about people's skin touching food but it is pretty common.