Bakery work | South London Micro Bakery
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- Опубликовано: 22 дек 2023
- hey guys! Here's a 2 day vlog in my micro bakery that I filmed last week. FREE chocolate truffle recipe below!
FREE chocolate truffle recipe guide: 033888-2.myshopify.com/collec...
Join my online how to build a micro bakery course here: 033888-2.myshopify.com/produc...
Buy my ebook here: 033888-2.myshopify.com/collec...
My RM2020 oven 🇬🇧: bit.ly/44IuImz
Some of my favourite bakery products: www.amazon.co.uk/shop/lilysloaf
My RM2020 oven 🇺🇸: www.pntrs.com/t/8-12416-28646...
* These are affiliate links which means I make a small percentage from any sales *
follow Lily's Loaf here: / lilys_loaf
order from my micro bakery here: www.lilysloaf.com/
Buy a community loaf here: www.lilysloaf.com/product-pag...
A little story for you: Back about 20 yrs ago, I wanted to become good at baking bread. I purchased what I considered an expensive, top of the line Kitchenaid mixer and got busy. I quickly conquered artisan white bread to a reasonable level and could whip up a batch of carmel pecan cinnamon buns with ease. Then came type 2 Diabetes and the Kitchenaid got put on a back shelf. After a few years of watching dust collect, I sold it, resolving to leave that hobby behind. Then along came Lilly... I've been a loyal follower for quite a while. How you specialize in goods for those who deal with allergies impressed me enough to give it a go again. My Christmas present to myself this year was another new Kitchenaid mixer with the goal of baking whole grain breads that in moderation are safer for me to eat. So far, I'm having reasonably good success with 100% whole wheat, especially since discovering I can use my microwave with a cup of boiling water in it as a proofing cabinet. Next, I'm going to tackle sourdough whole wheat bread as it, too, will help lower the Glicemic Index of the bread. Thank you for motivating me to try again. At 73, I'm still learning new skills. I really enjoy watching your channel. You have a soft, gentle manner about you that is very sweet. I hope the New Year has you moving into your next chapter of business ownership in the new location. Merry Christmas, Lilly. ❤🎄
Enjoy the moments working heartily. I started a business when I was 26, promised I’d return every daily phone call that day, woke up one day and realized I was 60. I am 68 now. No regrets! Keep steamrolling ahead Lili, you’ll accomplish your dreams!
I love the chatty vlogs however I'd like to see you sort of explain your thought process when coming up with new recipes. How you choose your flour ratios and other ingredients and what you think those ingredients would offer to what you're baking, etc.
Great idea!
Dear Lily, I bought your mince pie recipe. I sold my first batch 16 pies and again sold out my second batch. It was so well received. Two of my British clients commented that it was better than the store bought UK version ! They have to visit you obviously.
Baking while meeting deadline is stressful. I make sure I set aside time for my body to stretch, to meditate and slow mindful walk are so important.
I would like to share with you my Sweet Baking Spice that I cut out from NY Times and I make a batch and keep in my jar. For your mince pie recipe I will put in 1 or 2 tsp. of my Sweet Baking Spice. I also use them for all my fruit pies.
Cinnamon 5 g
green cardamon 8 g
nutmeg 2 g,
all spice berries 3/4 tsp
white pepper 1/2 tsp.
Hi Lily! Not used to seeing your videos on Saturday, but it's nice to see you. You brighten my day.
Love the chatty blogs 🥰
Hello Lily and thank you for uploading your insightful ( no need to change) videos throughout the nearly end of year. For a young woman who works as hard as you do, It's difficult to ask more of you. I have often wondered how you are able to organise the baking process, for example knowing which one of your delicious baking items to bake first, in order to be timed to perfection and ready for delivery. A video explaining the process, would be nice. Wishing you and family, Happy Holidays and the very best of 2024🍞☕
Nice calming video, very interesting to hear about the 'brick and mortor' business coming along. I would like to see more of Bobby!
Merry Christmas Lily. Can’t wait for everything that 2024 will bring for you. From Perth Australia 🇦🇺
It’s levi oh saaa, not levi oh saaaaahh lolll love your British accent 😂
Lily, Happy Christmas! I am trying something different. My Grandma told me about her sourdough starter for the first time and she makes hers with milk instead of water, which blew my mind and I got her recipe and I'm giving it a go
Hi, Lily, Nice to see you. Merry Christmas (in advance). I hope you're doing well. I'd like to ask you a question. Since it is likely to be cold where you are, how do you keep your sourdough starters active? Where I live, it is cold, and even after feeding my starter, it just doesn't seem to do anything, and I thinks it's probably due to the cold weather here. Any advice you have would be appreciated. Thanks. :)
I've probably asked you before, but what farmers market do you work at in the autumn? Do you go to only one market? I am looking forward to coming to London in September or October of this year
normally at Furzedown Farmer's Market & Maple Road Market currently!
@@LilysLoaf those two markets are now in my itinerary. It will be really cool to taste some of your baked goods I normally wouldn't get in the states
What is the tool used to inject steam in your oven?
it's a compressor pump like this: www.amazon.co.uk/Spear-Jackson-Action-Pressure-Sprayer/dp/B00RD0KTZQ/ref=sr_1_12?crid=3TVFM144IQZ73&keywords=water+compressor+pump+garden&qid=1705666267&sprefix=watcompressor+pump+garden%2Caps%2C479&sr=8-12