Makes total sense. Elininating the on demand fresh slicing aspect is much more controlled and practical. yes, you goive up some "theatre" of the ritual of slicing, but the customer actually ends up with a much better result at the end of the day. Before I started making sourdough bread, I didn't even know what a decent bread knife was. Possibly your store sells good quality bread knives already? Once you have a decent bread knife, you realize that slicing your own bread can be super fast, easy, and you get to regulate the thickness.
My favorite bread knives have all been half the cost of the fancy ones! I make bagels now, so nice to throw them fresh in the freezer and not worry about slicing.
You guys are in my prayers I also pray I could walk in your store and buy your great looking bread I suppose i could try an bake some myself if I had your grain❤ God bless you and your familys prayers up blessings up hooray for great bread Mmmm
You need to sell bread knives with a simple guide for those that can't cut a straight line. I bake a lot of bread, mainly for the family, and we prefer to slice the loaf as we go, because it seems to stay a little fresher. A good bread knife and a wooden cutting board is all you need. It might pay to even have someone demo slicing bread this way on a busy morning to show people how easy it is to get good clean and even slices. You could even show why you don't slice hot or warm bread.
You can acquire a cheap, but effective bread slicing guide fresh off the boat from China from Jeff Bezos’ little website for less than twenty American pesos. I have one and it works perfectly.
I’m a artisan baker too and own my own business. I’m very aware that I would sell more bread if it was sliced, however I don’t for all the reasons you mentioned. I also changed my baking schedule to give me a healthier life, which means my sourdough comes out of the oven starting from 6am. Just recently I’ve been offering sliced bread options for people after 10am with a additional charge of $1. I don’t have a machine I just use my bread knife. Do you have any recommendations for a small bread slicer machine ?
Too fresh bread is a nice problem. I totally agree on the night shift life, it only works for true night owls. So if you were an introverted night owl, it would be a perfect gig!!
Simple solution. I always bake two loaves. One gets eaten before it cools down because threats of violence do not work. The other is the one that I don’t allow to touch until it is cold.
I would love to see something like a $500k baker program, just the middle bits of the course related to techniques, for people who have been working with sourdough for a long time but are looking to level up for the sake of improving their hobby. I understand it probably doesn't make sense for you...Just wishful thinking from a hobbyist with no intentions to open a bakery!
I highly recommend looking into the Bread Baker's Guild of America. Not just for professional bakers, the BBGA is an invaluable treasure trove of insight from Bakers the world over!
I used to design products and always laughed when someone would tell me I did a nice job but then tell me all the things I failed on, which were the things that were customized for them. Which means get it custom made or do aftermarket tweaks. Get the right course and watch the parts you need, Proof keeps doing what it needs and wants lol
Maybe creating 4 smaller teams and fit them into 3 shifts a day sistem will give better outcome that way, 1. they won't do midnight shift everyday 2. the bread will be fresher. More shifts and smaller team means smaller batch size and more frequent bake 3. Related to point 2, minimum wasted unsold products and reworks 4. Related to point 2, smaller batch size and more frequent bake means less buffer and work-in-process inventory needed. 4. You won't steal value from customers, clearly they value sliced bread on demand and I disagree to provide bread knives as some commenter said. In a closed system, it's easy to hand customer problems and you sell them the solutions (as in online video games), but when it comes to bakery, people likely seek convenience
Owners have reasons for not wanting to do that, each person finds what works for them. Asking people to rotate midnight shifts - a la cops, hospitals - is TERRIBLE for people. Throws your entire body out of whack and is very hard. Better to get night owls who choose that shift
@elizabethheyenga9277 food service is known for high employee turnover. Which means they won't be doing that forever, unless they step up and start their own. The way I see it, it's better to figure out a fast way to train new employee to anticipate turnover than to sacrifice customer service And we could give them less than 40 hours a week as an incentive to live that schedule. For example, instead of 4 teams on 3 shifts, could be 5 teams on 3 shifts This is important especially for retail bakeries, in which customer service and innovation are the backbone of the business. By all means, this is just a showcase of point of view, not to dictate anyone
you cant slice fresh bread and if you do and package it in a bag it will be much less enjoyable. buy unsliced which is sitting on the counter and dont bag it - even calico will add moisture to the crust and make it less enjoyable. I allow 2hours minimum to cool down and use a good bread knife. I love the fresh baked sourdough day
This is such a perfect example of how adding any new "feature" to a system can domino into a hundred new problems you have to solve! Good stuff.
Bread looks so good. Kids who have that in their lunch boxes are lucky (and probably healthy) ; )
You have no idea how much I wish I could walk in and buy your bread! But its not possible. 😕. I live in Georgia. Love your videos!
Makes total sense. Elininating the on demand fresh slicing aspect is much more controlled and practical. yes, you goive up some "theatre" of the ritual of slicing, but the customer actually ends up with a much better result at the end of the day. Before I started making sourdough bread, I didn't even know what a decent bread knife was. Possibly your store sells good quality bread knives already? Once you have a decent bread knife, you realize that slicing your own bread can be super fast, easy, and you get to regulate the thickness.
My favorite bread knives have all been half the cost of the fancy ones! I make bagels now, so nice to throw them fresh in the freezer and not worry about slicing.
You guys are in my prayers I also pray I could walk in your store and buy your great looking bread I suppose i could try an bake some myself if I had your grain❤ God bless you and your familys prayers up blessings up hooray for great bread Mmmm
I like to slice my own sourdough so I can cut it as thick as I want. 😂
Man I remember watching you in your garage!!!
You need to sell bread knives with a simple guide for those that can't cut a straight line. I bake a lot of bread, mainly for the family, and we prefer to slice the loaf as we go, because it seems to stay a little fresher. A good bread knife and a wooden cutting board is all you need. It might pay to even have someone demo slicing bread this way on a busy morning to show people how easy it is to get good clean and even slices. You could even show why you don't slice hot or warm bread.
You can acquire a cheap, but effective bread slicing guide fresh off the boat from China from Jeff Bezos’ little website for less than twenty American pesos. I have one and it works perfectly.
I’m a artisan baker too and own my own business. I’m very aware that I would sell more bread if it was sliced, however I don’t for all the reasons you mentioned. I also changed my baking schedule to give me a healthier life, which means my sourdough comes out of the oven starting from 6am. Just recently I’ve been offering sliced bread options for people after 10am with a additional charge of $1. I don’t have a machine I just use my bread knife. Do you have any recommendations for a small bread slicer machine ?
So cool to see N95s being used by some of the staff!
😂
I prefer whole loafs. Only time I slice is when in freeze it , to make toast over the next few weeks. My two cents.
Too fresh bread is a nice problem. I totally agree on the night shift life, it only works for true night owls. So if you were an introverted night owl, it would be a perfect gig!!
Simple solution. I always bake two loaves. One gets eaten before it cools down because threats of violence do not work. The other is the one that I don’t allow to touch until it is cold.
Pretty soon some of these people who buy sliced bread will start asking you to remove the crust because their kids think it’s too hard.😂
I would love to see something like a $500k baker program, just the middle bits of the course related to techniques, for people who have been working with sourdough for a long time but are looking to level up for the sake of improving their hobby. I understand it probably doesn't make sense for you...Just wishful thinking from a hobbyist with no intentions to open a bakery!
I highly recommend looking into the Bread Baker's Guild of America. Not just for professional bakers, the BBGA is an invaluable treasure trove of insight from Bakers the world over!
I used to design products and always laughed when someone would tell me I did a nice job but then tell me all the things I failed on, which were the things that were customized for them. Which means get it custom made or do aftermarket tweaks. Get the right course and watch the parts you need, Proof keeps doing what it needs and wants lol
You can do a self slicer like Whole Foods has
Maybe creating 4 smaller teams and fit them into 3 shifts a day sistem will give better outcome
that way,
1. they won't do midnight shift everyday
2. the bread will be fresher. More shifts and smaller team means smaller batch size and more frequent bake
3. Related to point 2, minimum wasted unsold products and reworks
4. Related to point 2, smaller batch size and more frequent bake means less buffer and work-in-process inventory needed.
4. You won't steal value from customers, clearly they value sliced bread on demand
and I disagree to provide bread knives as some commenter said. In a closed system, it's easy to hand customer problems and you sell them the solutions (as in online video games), but when it comes to bakery, people likely seek convenience
Owners have reasons for not wanting to do that, each person finds what works for them. Asking people to rotate midnight shifts - a la cops, hospitals - is TERRIBLE for people. Throws your entire body out of whack and is very hard. Better to get night owls who choose that shift
@elizabethheyenga9277 food service is known for high employee turnover. Which means they won't be doing that forever, unless they step up and start their own. The way I see it, it's better to figure out a fast way to train new employee to anticipate turnover than to sacrifice customer service
And we could give them less than 40 hours a week as an incentive to live that schedule. For example, instead of 4 teams on 3 shifts, could be 5 teams on 3 shifts
This is important especially for retail bakeries, in which customer service and innovation are the backbone of the business.
By all means, this is just a showcase of point of view, not to dictate anyone
you cant slice fresh bread and if you do and package it in a bag it will be much less enjoyable. buy unsliced which is sitting on the counter and dont bag it - even calico will add moisture to the crust and make it less enjoyable. I allow 2hours minimum to cool down and use a good bread knife. I love the fresh baked sourdough day
if you were to see the compound bevels my mother "slices" you would understand slicing.
💥💥🍔🍻🐿️
Use a bread knife people. I bake my own bread, no need to slice it.
Way too much advertising / marketing.
Love your idea, but *_"Where's the beef?!!"_*