Building a micro bakery: THE FINAL GRAND TOUR!
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- Опубликовано: 28 июн 2024
- This is Part 26 of "Building a micro bakery" and is the last in the series. Come on the grand tour of my bakery and see all the parts and pieces in one place.
In this episode, we see my bread stamp collection, the convection oven, proofer, deck oven, work surface, tools, coffee machine, sink, floor drain, shelving, bread slicer and refrigerator. It's all packed into 200 square feet! You won't believe it till you see it.
All about bread stamps: wheatbeat.com/bread-stamps/
Where I get all my thermometers: www.thermoworks.com/
Convection oven: www.moffatusa.com/brands/turb...
Deck oven: abs1.net/3-pan-deck-ovens/
Famag Spiral Mixer: www.famagsrl.org/
Famag Mixer Blog Post: wheatbeat.com/equipment-revie...
Grain Mill - Komo Fidibus: komo.bio/fidibus-classic/
Sound by Enzee FX
Thumbnail Photo by Miti @mitifotos
Unsplash.com/
Thank you for making the time do show us your work
You’re a great person. That’s why you have great success!
A dream.
You did it! So jealous especially when I seen the espresso machine 😆 that would be the first piece of professional baking equipment I would get for sure! 😂 I have been dreaming of doing something like this for years. But right now I have a busy day spa and a two year old. So I’ll just continue to follow and learn for now, but thank you so much for offering to answer questions and share from your experience!
I have bn working on bread for a couple of years now up to the point where am comfortable with some on a home oven, i just didn't know where to start taking it to the next level, your videos are so helpful, thank you
You are totally right, I’m a little jealous!!! I’m glad you talked about the challenges that come with having comercial equipment at home because is not easy.
I love the organization and efficiency of your space. I hope to have a dedicated bakers kitchen in the near future!! Cheers to you
♥️🥖🎂☕️🍪🧁 and of course congratulations 🍾
Woof. ❤. Wow u sure put a lot of thought into this design and good ideas into all this. Amazing
Thank you! 😊
Congrats man,I love it..I'm a pastry chef also,watching from 🇯🇲..great work.
Awesome! Thank you!
What I’d do for a setup like this! I read in the other comments that this is more of a hobby than a business. Why not go full business? Im sure you can pump out a couple of hundreds of loaves weekly.
It is a business, but I don't make a living from it. I host baking classes and make breads for pick up and delivery on a regular basis. Yes, I could produce several hundred loaves a week and I would have plenty of customers. But my other profession prevents me from baking full-time (unfortunately) :)
Love hearing about your journey and so excited that you are done! What an amazing space you have created. We are created a cake studio and classroom bakery and share mostly in Insta and FB. So much to learn!
Congratulations Mike. You are right! impossible not to be jelous, You have done a amazing job. Thats every bakers dream. Looking forward to watch more videos. I am a baker and I want to start a similar project. Your videos were very helpful.
So glad they were helpful, that was the whole objective!
You're right, I'm very jealous right now... :)
I enjoyed your videos. I lived many years in Montana and then Oregon, and now live and work in Haiti. We would like to build a bakery in Sou Wòch, Haiti, a small village west of Les Cayes. Thanks for the inspiration!
This is AMAZING!!!!😍💯
This is amazing! Congrats to you!!!🎉
looking forward to seeing your baked master pieces!!! and how your dough fits in your proofer, etc.
Sounds like a brilliant idea. Looking forward to follow.
This is awesome!
Thanks for sharing!!!
Awesome at home bakery! Thank you for sharing! Looking forward to watching future videos that you post.
Sweet!
Great lair, man! Well put together and thoughtful.
Super cool
What a great kitchen for baking and creating. Enjoy!
This is such a functional space.
It's amazing how far you've come! I remember watching your earlier videos thinking, this is a lot (I was especially concerned during your ventilation setup). Anyway, bravo! Wish I can see what it's like irl.
Thanks for sticking with me through all the excitement Youngsoo. I hope to put things to good use soon!
@@LoveLevain Yup! And I will one day have my own bakery and put everything I learned from your channel to good use!
wow wow wow!!!
I just found your channel! What a great micro bakery! My baking is just aimed at making all the bread for my wife and I, so I don’t face all that incredible equipment! I just got into milling my own grain, I have a Mockmill 200. It’s great that you are mostly baking for fun and don’t have the pressure of needing the bakery to make a living!
It's true, I feel blessed. You can live vicariously through me :)
Also, the Mockmill is excellent.
@@LoveLevain I understand Wolfgang Mock designed the Komo as well as the Mockmill! Spacewise I have to make my bakery work within our kitchen because our whole basement is my winery😊!
Let's make an arrangement whereby: I will supply the bread, you will supply the wine, and we'll recruit someone for the cheese. What do you say?!
Yes, the Mockmill and Komo are essentially the same machine, but the Komo has a more premium exterior.
@@LoveLevain my wife and I are hosting our winemakers club one Saturday in June, you would be very welcome to come!
@@LoveLevain I just realized you are in the States and we are in the Toronto area, I thought you were in the GTA too, I reckon I got mixed up with a micro bakery in Toronto I just started to follow recently. Oh well, no wine club meeting and bread tasting🙁!
You are a good man and very punctual baker 👑👑
Thank you!
Congrats man! Awesome set up you have, hope your family is as stoked as you are!
A lot of spiral mixers don't have removable bowls, The easiest way to clean them I've found is to get a coarse cotton kitchen towel, get it damp with hot water and just wipe down the bowl and spiral. Just make sure to do so right after mixing, I'm sure you know once the dough dries it's a B to get out.
That's a great tip. I will try it out. My biggest issue is when I make seeded rye bread.....oh what a mess!
Well is absolutely
Marvellous,appreciate your idea to build a barkrey in a small space, but its must get very hot hope you have Ari conditioning thank so much great video 😊😊
Yes, plenty of air movement and sometimes it gets hot, but it's not bad at all. Thanks for your comment!
Parabens pela padaria!! Esse projeto ficou simplesmente fantástico. Espero um dia conseguir montar a minha .
Obrigado pelo comentário e desejo boa sorte na sua padaria!
Thank You!
FANTASTIC SPACE!!
Just opening up my own gluten-free bakery. Biggest challenge for me is getting everything to fit and be organized.
Question: have you baked cakes yet? Would you use the Moffit or Deck? Thanks 🙏🏼
Oh definitely, lots of cakes. Anything you can do in convection you can do in the deck. Some things, like panettone, are actually better in the deck and you end up with a more moist crumb. If you are short on space, just get a deck oven.
Amazing! thanks for sharing your experience and let us know how is the business doing? i am sure you are rocking (in a good sense)
Business is going as well as I hoped for the small space I have! Thanks for watching.
@@LoveLevain quick one, did you choose stainless steel for your hood exhaust tube? Much appreciated 🙌🏻
Sorry took a while to respond. Exhaust tube is galvanized steel I think, definitely some kind of stainless metal ductwork. You can see the details here: ruclips.net/video/IOcJkka5mzY/видео.html
Where/how did you acquire those bread stamps?! So cool!
It wasn't easy, but I found a reputable auction house and made some friends there. They let me know when they acquired any stamps from private collections. There was also some luck involved!
Great setup. Where are you located.
Idaho
This is so amazing. Im started planing to build a bakery in my Garage and stat selling Glutenfree bread.
Do. Is any of the Equipment 3 phase if so how did you get it in your house?
All 1-phase. Check this out here on moving it into the house: ruclips.net/video/G7QcWxT0S8w/видео.html
Do you laminate doughs by hand or do you have a laminator?
I don't make large volumes of laminated doughs, at least for now. So I do it by hand as I show here: wheatbeat.com/croissant/
Where did you buy your flour bins?
Amazon - just look up food storage bins.
That is a great accomplishment, congratulations!
Maybe you can try to do a collaboration project with other RUclipsr that is also into bread, baking divulgation.
This YT channel could be interesting for a collaboration: The Sourdough Journey
I will look at it, thanks for the suggestion. But what do you think we could do together that would be worthwhile?
@@LoveLevain You mentioned to try out things in a commercial space, that channel has been doing tests to dispel myths with a more formal approach, with the idea of learning from that and educating beginners to be successful since day 1. Check the baking at 70F vs 80F video, and others where he concludes that mixing and bulk fermentation at max 70F is more forgiving and gives you higher chance of always be successful, he tested that. Just an idea.
Anyway, congratulations, and definitely I'd like to see more videos of your journey.
I like what you did, but what's the camera for? Do costumers come up there, or is it for you to monitor while you're away? Also do you ever see yourself using the water injection on the turbofan convection , and what are the benefits of manually spraying water ? Thanks!
Camera is so I can see what's going on while I'm not in the space (eg: fire, smoke, or just to catch interesting situations: ruclips.net/video/YJZPGvwKb1g/видео.html)
I hardly ever use the water injector on the TurboFan, it has almost no use for me. Enriched dough has egg wash which doesn't benefit from steam. Manually spraying water is also not generally useful, because by the time you open the oven door, spray and then close the door, almost all steam has escaped. I much prefer the towel with boiling water technique. If you write back I will send you the link, but it is on wheatbeat.com.
@@LoveLevain awesome thanks for taking the time to reply. Again.. i really like what you've done and really wish you luck with your new venture :)
‘sup?.you created well uploading!have agood day.fellow, :)
Did you get 3 phase power put on at your house?
You did mention your convection oven heats up very quickly.
No - it's 1-phase. You cannot get 3-phase power in a residential setting in the USA.
@@LoveLevain Ahh jeez that sucks
So where did u learn to bake?
At the San Francisco Baking Institute (sfbi.com)
Where can I find your product?
Hi, I sell my products here: wheatbeat.com/place-an-order/, but unfortunately only in Idaho, USA at this time. So sorry :(
You’re lucky! Canada government won’t let do this unless I can put 3 sinks inside 😂😂😂
I'm guessing you can install one sink with 3 compartments, in which case, that isn't too terrible?? www.webstaurantstore.com/steelton-59-1-2-18-gauge-stainless-steel-three-compartment-commercial-sink-without-drainboard-18-x-18-x-12-bowls/522CS31818K.html
there is a micro home bakery that was finished in the GTA area of Ontario. He is a professionally trained chef and worked at Langdon Hall in Cambridge, Ontario.....try and find his videos. He does all kinds of things and I dont think he has 3 sinks.
@@kirstenmartin2650 Thanks for sharing this info！ I’m in BC which is more strict with food safe I think . Fraser Health office told me that word by word. 1 sink for hand washing only, 1 sink for washing dishes only, 1 sink for rinse only, if I don’t have dishwasher to sanitize I’m gonna have 4th sink🤣🤣🤣!
What state are you in?
Idaho
Hello, did you go to culinary school?
I completed professional coursework at the San Francisco Baking Institute in breads, viennoiserie, and pastries. I've also taken week-long courses at the Artisan Baking Center in Petaluma, CA.
I wonder if it would be better to widen the doorway permanently 😅
It would have been! Hindsight is 20/20. ;)
is it $1mil micro bakery?
Certainly not $1M, I hope! But it's probably the most elaborate bakery inside a person's home in the world (that's not official, by the way :))
@@LoveLevain
I would say it certainly is. I was assuming a Rofco oven or 2. That’s incredible. I’d say you’re fairly committed now😊
Wish you the best in your passion.
Ps, it will be interesting when ever you’d want to sell the house, big bonus lol
Zoning authorities gave you a pass?
Sure, why wouldn't they? It's totally up to code.
Very beneficial clip with roundoff on details 🌟🌟🌟
May l have your email please ? For private consultancy .
mike at wheatbeat.com