Everything about the dance getting the refrigerator onto the lift was anxiety-making -- like, I'd break my neck, or send the fridge crashing down, trying to do that. Exciting expansions!
I have been following you since your days in the garage, you are an inspiration, and you and your wife are the embodiment of the "American Dream". We are planning a trip to AZ just to come visit your bakery, keep up the grind! :D
Also: when you first found out they were going to make you move the operation out of the garage, did you imagine all this new stuff? Becoming your own miller? Wow!
Cool shirt Jon! If only Harriet could talk, she would be very proud. Thanks for the inspiration to bakers all over the world. Good luck on the new expansion!
Glad to see the great equipment in the garage to finally be brought together in the process of upscalling your production. 💞 Please keep us posted! I'm sure your vision will fit the order. 🙏 Look to the Lord for strength and stay of body and souls of yourself and your family. 🙏
Everyone; There's no ethical consumption under capitalism! Proof Bread; And I took that personally. Love what you guys are doing. You have my admiration from the other side of the world.
Cool idea and a smart move. Great to hear that your 'old' equipment will have renewed life and purpose. I only had your bread once last year when visiting Mesa. I wish I had a bakery with such great bread here in the Czech Republic. Looking forward to seeing you in December when I visit again.
I just discovered you guys not too long ago from the downtown Mesa markets and at the time was starting my sourdough journey in my kitchen. Was so glad to find out you had a bakery on Main as my sourdough journey has been a struggle, lol. Congratulations, just stay true to your origins in making real bread, not like some businesses when they become too big, and you'll always have a customer in me.
Make sure you clean the condenser (on top) and evaporator (inside) coils well. Dirty coils are the leading cause of refrigerant system breakdowns...Followed by dead fans, so check those too :). Thanks for the awesome videos!
Glad to hear that you are getting a stone mill! I have a counter top stone mill and have been working with whole grains for a couple of years now and love working with fresh whole grain and even sprouted grains. I'm a retired engineer that have been a serious bread baker and student for about 20 years. I have some business ideas for you if you ever want to talk. My body may be retired, but my mind want shut off.
So glad to hear you are expanding. This is as exciting as the other facility in Mesa. Big plans and big ideas. It has a drive-through? Maybe make a drive-through with coffee...?? Congrats and best wishes!
Idea : Have one shop to produce 24/7 , and deliver your outlets in town and more in the USA ! Franchise Idea is on the way across your country !! Well done !! Keep control , and not getting out of control !!!
Isn’t it fascinating - you didn’t think you were ready; you didn’t think it was the right time for you; but it was, indeed, the right time and all of these possibilities have unfolded … all because of that angry neighbour. I call these people “angels on earth” as they force us to move out of our comfort zones and/or strengthen our personal beliefs, passions, goals… Congratulations - and keep sharing your story as you are teaching far more than information about bread and business-building
Sad that I don't seem to be able to invest in your business as a non-US resident (mainvest signup only accepts american addresses), but I've no doubt that you will thrive with the additional capital you've raised, and a huge congratulations for getting such a great backing already!
Great business man clearly. Several successful businesses in multiple different fields. Well done I look forward to someday being able to buy bread here in LA from Proof (by mail or otherwise)
I wish I could work with these guys. Im currently jobless and it has always been a dream of mine to work as a baker. I have never had the spirit to start small like they did. Im too disorganized for it and this requires immense discipline. Any way that I could apply for a job in one of these (soon) new bakeries?
I want to make bread, but it has been 110F to 114F to 119F and now back down to 110F. Temps in the house are 90 to 95F. At least humidity is below 20% and down to 10%. Definitely don't want to fire up the stove even if I could get the dough to be happy.
be mindful how high you stack flour vs sprinkler height, fires on a too-high stack can defeat the sprinkler system. Common in warehouses to have a maximum safe stacking hight that is relative to sprinkler height.
I like your big growth spurt, but not the headaches one after the other... but it'll be fun !!! Hey, your shirt needs a couple flour handprints on it !!! One big one on the back with the company logo on it 😜😜👍👍
Do you donate any day-old type of bread to local long-term care facilities or similar? We have a great donut shop that does this locally. They rotate from facility to facility to spread happiness.
Invest in Proof: mainvest.com/b/proof-bread-51-phoenix
I'd love to but seems to be for US only!
I will always be impressed by this man's ability to talk, think and do at the same time!
it's a talent for sure
not just that, its all the knowledge the dude has that impress me..
Me to 😅👏
talks too much, much redundant commentary
The vision. I am taken by heart by your unrelenting passion for this business... but for you, it's obviously your child. Inspirational.
Everything about the dance getting the refrigerator onto the lift was anxiety-making -- like, I'd break my neck, or send the fridge crashing down, trying to do that.
Exciting expansions!
I worried about that too. N he keeps talking and working
I have been following you since your days in the garage, you are an inspiration, and you and your wife are the embodiment of the "American Dream". We are planning a trip to AZ just to come visit your bakery, keep up the grind! :D
Sir, You are a bakery Rockstar!
You and your family are investing in the whole community with your sacrifices and work. You are creating. Thanks!
wow I love all the amazing plans you have for the place I could see it in my head just from your words! I wish I lived anywhere close to AZ!
Also: when you first found out they were going to make you move the operation out of the garage, did you imagine all this new stuff? Becoming your own miller? Wow!
You have such a positive energy! I love it. The world needs more people like you!!!
Cool shirt Jon! If only Harriet could talk, she would be very proud. Thanks for the inspiration to bakers all over the world. Good luck on the new expansion!
I want one of those t-shirts. I’m a SD cottage baker in PA and my name is Harriet.
Glad to see the great equipment in the garage to finally be brought together in the process of upscalling your production. 💞 Please keep us posted! I'm sure your vision will fit the order. 🙏
Look to the Lord for strength and stay of body and souls of yourself and your family. 🙏
Love the shirt! Got to stop by your mesa store this week while in town on biz. So cool!
How does this fridge did not fall of the elevator in thousand possible scenarios? You rock man :)
That part of the video, did leave me
with a bit of anxiety.
Jonathon, this new spot looks
interesting to me. "Good things
are a comin."
steve
Being a Van Line mover for 2 decades and using a rail and tuck under lift gate, I was waiting for the fridge to go....kaboom....
Wonderful to see this growth. Godspeed!
Quality stuff as usual. Thanks for sharing
Everyone; There's no ethical consumption under capitalism!
Proof Bread; And I took that personally.
Love what you guys are doing. You have my admiration from the other side of the world.
Wow! 2 new locations already! Your are moving fast. It’s good to see success because you have obviously put in the effort. I wish you were near me!
Congratulations Jon! How exciting.
Very impressive. Love how your journey from the garage bakery has progressed in a relatively short amount of time.
What a great addition to the Proof family!!! A great way to improve your efficiency and have *space* for your creativity to flourish!! 🍞🥐🥖💕
Truly!
Patio to come for sure!
Cool idea and a smart move. Great to hear that your 'old' equipment will have renewed life and purpose.
I only had your bread once last year when visiting Mesa. I wish I had a bakery with such great bread here in the Czech Republic. Looking forward to seeing you in December when I visit again.
Im doing similar bread in Hradec Kralové
The sourdough King of Arizona 👏👏👏. Today - Phoenix! Tomorrow… the World 🌎 🌍🌎🌍🌎🌍🌎
I just discovered you guys not too long ago from the downtown Mesa markets and at the time was starting my sourdough journey in my kitchen. Was so glad to find out you had a bakery on Main as my sourdough journey has been a struggle, lol. Congratulations, just stay true to your origins in making real bread, not like some businesses when they become too big, and you'll always have a customer in me.
Beyond happy for your success; way to Go!
I am enjoying the ride! Love what you guys are doing!!
Glad to see ur expanding with the new warehouse. This has to give you more space. All the best of luck.
Love the T-shirt!
This is awesome! I'm outside of PHX but your bread is worth the long drive. Great to see you guys expanding and thriving as a business.
Make sure you clean the condenser (on top) and evaporator (inside) coils well. Dirty coils are the leading cause of refrigerant system breakdowns...Followed by dead fans, so check those too :). Thanks for the awesome videos!
Glad to hear that you are getting a stone mill! I have a counter top stone mill and have been working with whole grains for a couple of years now and love working with fresh whole grain and even sprouted grains. I'm a retired engineer that have been a serious bread baker and student for about 20 years. I have some business ideas for you if you ever want to talk. My body may be retired, but my mind want shut off.
So glad to hear you are expanding. This is as exciting as the other facility in Mesa. Big plans and big ideas. It has a drive-through? Maybe make a drive-through with coffee...?? Congrats and best wishes!
You have helped me come to view NON sourdough breads as just 'fast food'.
Your plan will take a bigger market share in a huge way .
Idea : Have one shop to produce 24/7 , and deliver your outlets in town and more in the USA ! Franchise Idea is on the way across your country !!
Well done !! Keep control , and not getting out of control !!!
Isn’t it fascinating - you didn’t think you were ready; you didn’t think it was the right time for you; but it was, indeed, the right time and all of these possibilities have unfolded … all because of that angry neighbour. I call these people “angels on earth” as they force us to move out of our comfort zones and/or strengthen our personal beliefs, passions, goals…
Congratulations - and keep sharing your story as you are teaching far more than information about bread and business-building
This is amazing! Whereabouts in Arizona again? Love your videos!!got it! Phoenix
Wish I could visit. From watching your videos I have discovered an artisan baker in Albany, Oregon - Bohdi’s Bakery! Yum
congrats
Cannot wait for whats to come :)
When will this location be operating?😃
Sad that I don't seem to be able to invest in your business as a non-US resident (mainvest signup only accepts american addresses), but I've no doubt that you will thrive with the additional capital you've raised, and a huge congratulations for getting such a great backing already!
I am one block north!! can't wait till your open. would you really apprentice or hire? where do i apply?!
Great business man clearly. Several successful businesses in multiple different fields. Well done I look forward to someday being able to buy bread here in LA from Proof (by mail or otherwise)
I wish I could work with these guys. Im currently jobless and it has always been a dream of mine to work as a baker.
I have never had the spirit to start small like they did. Im too disorganized for it and this requires immense discipline.
Any way that I could apply for a job in one of these (soon) new bakeries?
I want to make bread, but it has been 110F to 114F to 119F and now back down to 110F. Temps in the house are 90 to 95F. At least humidity is below 20% and down to 10%. Definitely don't want to fire up the stove even if I could get the dough to be happy.
be mindful how high you stack flour vs sprinkler height, fires on a too-high stack can defeat the sprinkler system. Common in warehouses to have a maximum safe stacking hight that is relative to sprinkler height.
Don’t see a sprinkler system installed.
Least expensive way to reduce echoes is play music from above.
If I'm visiting on a monday from the Northeast, how can I try Proof Bread?
Do you cook or soak in hot water whole grains before you put in your bread dough?
Amazing
I like your big growth spurt, but not the headaches one after the other... but it'll be fun !!! Hey, your shirt needs a couple flour handprints on it !!! One big one on the back with the company logo on it 😜😜👍👍
Works for me.
If you get some pocket t-shirts, I'd
get quite a few.
steve
@@steveskouson9620 👍👍
Have you considered a coffee/bakery drive-thru?
Jon, I'm interested in investing with you.
So, is doing 1 or 2 hundred every payday
in keeping with your needs?
Let me know.
steve
Are there no Wednesday markets?
Yea!!!!!
👏💪
Do you donate any day-old type of bread to local long-term care facilities or similar? We have a great donut shop that does this locally. They rotate from facility to facility to spread happiness.
If you remove the popcorn, you will have even more echoes. You need a budget for sound management
muito bom
👍👍👍👍👍
Ok this is peek millennial sourdough in a fridge in a semi truck i cant. This is a messica.
This method has been employed in Europe for decades. Also, refrigerated transport is likely employed for a significant portion of the food you eat.
Off topic but in that unloading truck shot what a big open sky....just saying