Selling Local Sourdough Bread at the Downtown Market | Proof Bread
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- Опубликовано: 27 сен 2024
- Working the markets is where we really get to connect with the local community. It's a joy sharing good bread with others.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #artisanbread #microbakery
Camera and specially SOUND recording is awesome. One forgets that you are outdoors, sound is SHARP!
I watched an official Sony video the other day, about a product lauch. It was made in a studio and had way worse sound than Proof Bakery in the farmers market. Really well done.
The sound seem like he has a mic on but I don’t see a mic anywhere! Watched so many videos where they turn around and you can’t hear them speaking! But this is amazing quality.
He has a mic, its just its really small but the cable is there when he turns around.
Definitely seems like a lav mic, and I wonder which one they use cause it sounds great!
I just can't get over how well he naturally articulates anything and everything he talks about especially his emphasis on the problems with these markets selling non local products....bravo!!!
YES, WE CANNOT BE TOO CAUTIOUS ABOUT WHERE AND HOW OUR FOOD IS GROWN, EVEN PURCHASING FROM FARMERS' MARKETS. I LIKE THAT YOUR PARTICULAR FARMERS' MARKET INVESTIGATES WHERE FOOD SOLD THEIR ORIGINATES FROM. UNFORTUNATELY, WE DO NOT KNOW WHERE THE FOOD COMES FROM WHEN BROUGHT AND SOLD IN FOOD DESERTS. A DISCUSSION THAT NEEDS TO BE HAD. I WILL NOT PURCHASE, EVEN FROM A FARMERS' MARKET, UNLESS I KNOW THE FARMER OR PRODUCER, EVEN IF LABELED CERTIFIED ORGANIC
We’ll get over it? If you are incapable of such simple things perhaps you need help? Sad tbh..
Jon, Amanda, I would venture to say that I not only speak for myself but for everyone of us who have been following you from the beginning- I am so proud of what you guys have accomplished; you’ve really come into your own. When I see your beautiful bread and pastries, you even mentioned it yourself, you sound proud of what you see and rightly so; it must be very rewarding. When I see you interact with your customers and listen to you describe what you do, the passion and hard work that goes into every loaf and pastry...you were born to do this, man!
Congratulations on your progress and of course this was another killer video. Props to the cameraman! Cheers!
Hey Jon, I've been baking sour dough bread for my cafe in Hamburg, Germany, for the last eight months. If you ever come to Hamburg, I would love to have you at a guest. Lowinsky's NY Coffee & Tea is the name of our space. If I had the time and if you ever needed an apprentice, I would so love to learn from you. You do such a wonderful job and express yourself beautifully.
I’d love to try your place. I’m from Hamburg too.
I truly appreciate the slow paced and richly deep flavoured quality of these videos. Seems like you guys have the same approach to RUclips content as to the complexity of your daily jobs. Well fermented 👍🏼
!!!!! THANK YOU FOR YOUR GOOD PRESENCE IN THIS WORLD !!!!!
I have watched all three videos that arrived today. What a great evening. The most important thing I have learned from this series and from viewing all of the videos on this channel is that John and Amanda are exceptional business owners and managers. They have captured the most critical elements of being a business owner and manager. Treating your people with respect, giving them the freedom to be creative and giving them the credit for their contributions to the business enterprise. On the customer end they engage with their customers and do their best to provide them with quality in product and service while selling their products at a fair market value. This is what good businesses do and how they grow successfully. My best wishes for continued growth and success to them.
Your camera person does such a great job, I always forget there's someone else there filming you.
Jay I completely agree and have mentioned that loooong time ago in one of the videos. Mr Proof should show us the creative face of a camera person. 🧐
@@splanzza what face. It looks like we have gone the way of the narrative and are going to be without faces. Even shooting god damned video.
I agree. I’m trying to figure out how the audio quality is so good? No lav mic. How do they do it!?
How To Make Dinner LOL. There is a mic. But well hidden. You can see transmitter/cables under the shirt at times. However you spin it Proof is doing an amazing job! All compliments to them. 👽
splanzza Really? I’ll have to look closer. I’m so impressed with their Production value overall. And if I’m ever in Arizona I know where I’ll get my bread from!
Nothing makes me consider moving to an area within the vicinity of this market than what is on display in this video. Proof that this my baking happy place. Flour power to you guys...
As always is a pleasure watching you perform, amazing organizational skills applicable to any professional practice. Thanks for sharing!
♥️ Proof Bread
How has the Food Network not picked you up for a show yet?! You guys are amazing. Thank you for sharing your journey.
Be honest camera man, you were jealous of how much fun Jon was having going up and down on the lift!
and then jon locked him in the truck.
LMAO
Do you ever plan on writing a sourdough bakery book within the next 7 years (maybe at the 10 year mark) describing all of the science you've uncovered about sourdough and master batch recipes?
IT WOULD HAVE TO SELL AT A PREMIUM PRICE, CONSIDERING ALL THE YEARS OF LEARNING THAT JON PUT INTO WHAT HE KNOWS. I WOULD SAVE UP AND PAY MORE FOR ALL HIS EFFORTS POURED INTO HIS BOOK..
You are so nice to listen to love it, your wife is so beautiful and you look like a happy family good luck and keep it up
Man, get some big chunky casters for those racks, they'll roll so much easier on the uneven pavement.
Damn, I love this guy.
First, thank you for your very informative, passionate videos on sourdough. I have started making sourdough from a starter I bought from a heirloom in SF named Bodie. I told my parents about it and you. They ventured to the Phoenix farmers market and bought a loaf of sourdough, croissants and English muffins from you on Saturday. 💝
i dont even really care much for bread or baking but still find myself watching all your videos, and relating youre advice and wisdom to my everyday life. love the vids man.
Talking about food sovereignty, I think it is a good idea to start planting edible cities (we have them all over the world but particularly in Germany) and wild gardens with edibles native to the area or suitable for the climate in heirloom varieties. That should not be competition for local farmers but rather help locals with food security and generally make the community more resilient to disruption. All of the Americas were managed community gardens of edibles and medicines.
4 videos in one day... y'all are trying to spoil me
I love Proof videos...they are like mini-documentaries.Yes, food production should be de-centralized. local. Grow and raise some of your own. Support your local businesses too.
The biggest issue I have found around this area is the imported produce at the farmers market. Finding a real farmer at the local farmers market is almost impossible. I have found more local farm raised foods on Facebook marketplace. I wish we had something better locally.
I live in Germany the country of bakeries. I have some great tips to increase sales.
1. Contact a real German bakery and see if you can come for a visit or have them freeze and send you some products. You can do that with other International bakeries and can help you find popular products that 1 are hard to find in the US and 2 people might know from vacations and you will see people buy them out of curiosity and nostalgia.
2. Leftover bread can be made to breading. Here most bakeries sell breading made from their old bread.
3. Making cream cheese and jams/marmalade is really easy and teaming up with a local Deli to offer some topping choices.
4. You can sell businesses Catering kits they are also great for business meetings.
5. In you new location since you will have some seating one of the BIGGEST SELLERS (literally 100+ people at a time in a bakery) in Germany is going to a bakery on a weekend and getting breakfast. Egg ham and cheese or scrambled eggs or omelettes with coffee and juice. ALSO topped sandwiches with salami, cheese slices of hard boiled eggs and lettuce. All you need is a flat top and a coffee machine.
A product to try is Tiger bread. It is a bread topped with a slurry of rice flour and it bakes into a crispy corn flake like top and the cracks that form from baking make it look like a cheetah or tiger. Also a German Streusel Kuchen is a really easy because it is a sheet pan cut into squares so there is no forming required. German bakeries actually sell a ton of sheet cakes because of how easy they are to make and they sell like crazy.
Insane back to back to back to back uploads!
I respect the truth you put forward in your narration.
Nice setup! Looks very appealing.
PROOF - Bread With A Message 👍
Miss the long hair broski! Love your videos! I have been a baker for 24 or 25 years..started at a supermarket overnight making donuts and baking rolls etc. And a lot of the products were made from scratch and slowly transitioned into premade/prefrozen doughs and parbaked breads,good items just not the same...2 years ago i left my job and bought my own bakery...mexican pastries and cakes and although there is a lot of competition,we have been able to hold our own and learn as we go,baking and trying new recipes etc.is an art in itself and requires a lot of time and dedication to your passion.i enjoy it and i know you guys do as well.keep kicking butt! Your products look awesome!
Cant wait to visit from California next year on my way to the Tucon gem show.
Awesome vid !!! Go Proof Bread !
Thankyou for documentation of your journey and teaching me to grow my business!
Your bread, your passion and your message : spot-on!
Proof, Prayers for Amanda and family , Bless your hard work and employees within your company :) Bread is life, Bless you for keeping life within your Community :)
Once you move into a new facility and expand, you need to add a shipping department. I live in Arkansas and would order bread products from you often. #moreamanda
Shopping at a local farmers market for bread is a great way to support your local businesses while also getting great bread today!
I've got a tip for you. Replace the casters on your shelving with bigger more heavy duty ones. That way you don't get stopped and toppled by every pebble on your way from the truck to your stall.
You should put up a sign that details how most of what you use to bake the bread is locally sourced. write about the wheat you use, the butter etc, basically what you talk about in your videos to communicate that high quality specialness of your products. i’ve been watching a lot of your videos and i’m ready to drive to arizona to try your croissants and sourdough breads based on what you’ve shared in your videos.😊
I like seeing yiur face when you talk, your face is filled with intense expressions, especially when you're excited about the topic you're talking about! Can't wait to the day we can stop with the mask silliness. For now I'll watch a few of your earlier videos inside the bakery for a dose!
Your work and dedication is truly inspiring! Love following your journey. I work with craft coffee and i see so many parallels in your work ethic and philosophy. More power to you!
Your videos are so real.
Mmm.. you should try ssamjang too, Korean fermented soybean paste (kinda like miso, but traditionally used as a BBQ sauce). I bet that'd make an amazingly savory loaf.
I used to add Jamaican jerk paste to my bread. For the brave!
Good luck on your move. Pulling for you from Gold Canyon.
Your wife is so lucky to have all your knowledge available to her all the time. Again you guys are great and my go-to watch when I want to chill and relax. I really enjoyed watching you set up for a day of sales.
thanks for the lessons in business you're sharing for free! I started watching for the sourdough advice, but am enjoying the business journey you're on as well. I'd love to know what you use for your analytics, if you wouldn't mind sharing or maybe even doing an episode on it. Thanks, and all the best in your upcoming move!
Looks delicious!!!
The way you articulate this business that you have and your baby is very smooth and enjoyable to watch. I started watching this because I'm a home sourdough Baker but I think these videos are entertaining to everyone or could be. My only question is, when do you have time to play tennis? Tennis is like sourdough in that they both have their own element of alchemy. Keep up the great work! True inspiration what you are doing.Thank you for sharing your journey
I don’t play anymore 🙁 I’m still trying to find my way back to the courts. It’s been a long while.
We do have a guy in arizona that grows mangos really well. He raises trees in his personal nursery
Steve Jobs . that was awesome! :)
Incredible audio quality especially with a mask on.
John certainly can talk up a storm! Well done. Always interesting and congratulations on your growing business. Following you now from Hong Kong.
We got to try to Blueberry Thyme loaf this weekend. WOW THAT IS SUCH A SPECIAL LOAF!!!! Your product is so incredible. Thank you for bringing so much to our city :)
I so agree with you that many farmer's markets have "industrial" food producers selling at them, bringing in product for out-of-state even. Thanks for keeping it local. P.S. don't the spritzers overhead affect the bread crusts?
Just started watching and u truly are a master of your craft. Really an inspirational character thank you and keep up the great work .
Third vid in a row! What a saturday!!!
You are right that people are going to go back to a more old school living. We have to. People are getting too sick with modern day diets and lifestyle.
Nice work!, I love gochujang korean hot sauce.
I make magic wands and I always tell other dealers not to hold there wands back . Because some will if there selling just A few. I always tell them not to hold there wands back always put them up for sale because I may not have made someone's magic wand but,they may have. Just like you may not have made someone's favorite loaf of bread but another bakery might have but you might have made a favorite English muffin!
Just building a bakery myself and I gotta be honest, the pricing is making me blush. $5 dollars for a Queenie is serious. I really hope I will have the neck to put pricing like this on the stall. European based and gotta be honest I don't think I'll get away with it, rethinking everything at the moment.
The Proof videos are great. Seeing all that plastic kills me though. I'd love to see a more eco alternative.
you have a nice calming voice.
Great video
I love all of your videos. And I wish I was in AZ to taste your breads! Godspeed on all you're going through with the city and having to move spaces. No doubt you pros will be just fine.
You ever seen that movie I-Robot? Where the robots come to the ground in a rotesiry style from the big bus thing. That's what you need.... Good Video...
I was a property owner there near downtown. They take their planning cues from the city of Los Angeles. Spent tens of thousands of dollars to get approval from the city of Mesa to develop our modest 1.35 acre property on main st. Wasted time and treasure.
I want to try 고추장 사워도우😍
I want that peach toaster strudel sobad
Micro perforated bags. Please do share how I can get those?
I would buy your bread of I lived near you. I bake bread but it had been to hot to bake.
The bread looks amazing! Quick question, do you change your gloves to avoid cross contamination? I noticed that you picked up the peanut bun then continued bagging the rest. I'm hyper aware of these things as my wife is severely allergic to peanuts. Anyway, I really enjoy the videos as they give me inspiration of ingredients that I can add to my bread.
Peanuts are new to us. I know I need to be more aware. I really appreciate your question. It will advance my mindfulness.
For goodness sake stop, just fcking stop, what a nonsense train of thought you're on. That attitude is why western society in shooting down the toilet at such speed.
@@deg00gleurself91 wtf? If someone is allergic to peanuts then maybe don't get peanut dust on a non-peanut product. Just the same way I wouldn't force a person with celiac to eat bread. Have some common decency.
@@JustinKoenigSilica they use low dose peanut to cure people of peanut allergies!!
This type of thing is being used all over the western world to drive small producers of local quality food put of business. Regulation non stop that makes it impossible to operate. Sure, if he sold produce filled with peanuts without stating so, fair enough. But merely handling a cooked product is no big deal to most fair minded people.
@@deg00gleurself91 - Just stop.
Roll your cart on the side way so when accident happen the product and tray doesn't fly out. Just suggestion lol 😆
One thing that should grow fabulously in Arizona and is not grown there is coffee. Actually all foods that are doing well in the Levant or Arabia should also be doing well in Arizona.
Zeide Erskine there’s not really too much elevation in Arizona, no?
Here for the Phoenix farmers market parking lot drama
With the amount of videos today the future segment referred too might be in the next half and hour.
Finally can’t see the market
hi, im impressed about your work, congrats! i follow you guys since your first videos.. always wondering how do you manage to do all this work for yourself, how many people is actually working with you and how many hours do yo work? im sorry if i sound a bit like a cop, it´s not my intention, just as an artisan baker would like to learn how do you think your bussines and how you manage growing. Hope you do a video about this theme.
Thanks for the constant inspiration. A big hugh from Argentina.
Can you ship thru fedex or post service?
고추장 빵과 소보로 먹고 싶네요.
What type of bags do you use to pack the loaves? I notice that the scoring remains intact.
Awesome bread. How about using paper bags instead of plastic though?
Prior to the pandemic we had only plastic for sliced loaves. We will get back there. The new bakery we are being forced to move to will change our licensing, and actually lessen our bagging requirements.
@@ProofBread Fair enough! Keep up the good work.
Ever seen the magicians??? You look like the main character, been wondering who you looked like :D
Can you make another video of the maket
고추장 사워도우 대박ㅋㅋ
Thanks for an amazing channel. Does the artisan bread not go soft in those plastic bags? The crust is so amazing and I would imagine it would get spoiled using plastic instead of paper bags?
He mentioned that they're micro perforated so that they can breath. Wishing them all the success, what a class act.
I've never seen steam? or water being sprayed down at a market - what is that for?
Cooling misters due to summer extreme temperature.
@@ProofBread thanks for answering this! I was also curious!
@@ProofBread That's neat!
I grew up in AZ and they have these installed everywhere lol
i love your videos, have only watched a few so far. Do you use or plan to use organic flour? "Regular" flour is just just sprayed so much with Glyphosate.
I like your t-shirt, can I order
What ever is left, let me know. I am interested in the Artisian bread... Do you have Facebook Market?
Those Square POS are so temperamental, it wasn't either of you. It's all Square.... try out an Ipad with if you have one around, the app works better... My guess, better hardware.
Dude I’ve never seen you w/o a hat, I’ve always thought you had long hair hence the hat
I have seen "farmers" pull up to Fry load up tomato and squash and a few hours later thaeir at a farmers market. Do you have sny tips in spotting this because tomatoes are always in season?
ArchLinuxTux I saw a Canadian news story on RUclips all about that. Surprisingly a lot of the vendor’s produce had the stickers on them just like you would see in the grocery store. You can also find the market manager either online or in person and ask them what their market policy is and how they enforce it. Sadly some markets allow reselling of produce. You can look for boxes in the vendor’s stall for clues of where their produce comes from; if all of their produce looks perfect like in a store is another clue, selling out of season veges or veges that you know don’t grow in your area all clues that the vendor is just reselling produce.
Look up the farms, check their websites. Here in GA we have some fantastic farmer's markets and most farms are ok with you stopping by to take a small farm tour if you ask. An actual farm that's not just reselling produce also isn't afraid to shout about that on their social media and tell you about it in person.
What the hell is the steam coming off the roof???
How about a whole range of non wheat breads? There are many people now not eating traditionally made bread. We make it ourselves of course but sometimes would be great to be able to buy it. No wheat, low carb high fat. Love watching your vids as you are passionate about what you do.
Should use paper bags
Send me some bread...PLEASE!!
Bakeries compete on flavor, products, styles, and philosophies. Price competition means you are doing something wrong and have become a fungible, industrial operation.
Why the mask, John?
I just wish they werent all wrapped in plastic
They aren’t anymore. Early in COVID there were still fears of surface based transmission, so we were wrapping everything.
@@ProofBread i see, that makes sense. Thanks for clearing that up
Wearing a mask outside bro? Come on… but not on inside your store. 🤦🏼♂️ makes sense to me.
it's pronounced 'shtroysl' and not 'stroosl'.
source: am german
No kidding lol
On the other hand, the average german butcher the english language a lot of times with weird pronunciations... not only germans, but pretty much any person from a non-english native speaking countries.
Source: am not english
@@Whiskypapa
that's why I've corrected his pronounciation. how else would you learn?
also, how wouldn't you be confused as a non-native: ruclips.net/video/1edPxKqiptw/видео.html ?
even native people struggle with your and you're or they're, their and there.
and don't get me started on the 'ough':
enough
through
tough
hiccough
thorough, etc...
The lewd slash presently yawn because orchid climatologically deliver notwithstanding a madly current. brave, half organization
7 is too expensive in Arizona you are not NY.🥳