Advice for Starting a Cottage Bakery | Proof Bread
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- Опубликовано: 21 сен 2024
- Sharing some random thoughts on the business side of running a cottage bakery.
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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 #bread #bakery
He is not only a baker, he is a motivational coach for bakers, he motives from the view and the experience of a committed and passionate baker that only a few will fully understand this conversation. Thank you. 💛
6:48 "Thousands and thousands and thousands of memories attached to our bread every week." Very insightful.
Being a micro home bakery in South Africa I have always been inspired after reading or watching any of your articles and videos. Thank you, I have learnt so so much🤩
You've been a starter for a startup in Arctic Norway. 😉 ❤️
I appreciate the candid and frank conversation you bring to your viewers. It feels as if you are a neighbor or mentor sitting down with me over coffee.
Thanks man. Being sourdough baker myself, your words mean a lot to me. Greetings from Slovenia.
You sure know how to talk! It is so easy to listen to you and I am learning loads. Thank you for sharing so eloquently, honestly and generously. Amazing.
Hi I have been watching your telecasts on Bread baking and I am astounded by your commitment to the excellence of your product and the courage to start from the ground up to make the best artisan bread possible. I am just a home baker that loves baking and who in a moment of extrema enthusiasm bought a Hobart 12 quart mixer on ebay. I make a mean Challah and am working on Ciabatta. I love the science you blend with ART I was willing to drive to LA or even Santa Barbra for an in person pick up but Phoenix is a little out of my comfort zone. I am very impressed with your great enterprise and wish you great success in your new digs! Your breads and croissants are truly beautiful. Great good luck, Pam Iles
Thanks so much for this video! Just what I needed to hear.. ive been struggling in my own home bakery with motivation but youre such and inspiration, helps me keep going thank you! 🙏🏼
These vids are really inspiring. Makes me wanna open my own BREAD SHOP
I've been watching your work through your videos and must say they are extremely encouraging to say the least. I am a home Baker in Mumbai, India and have been doing sourdough breads for the last couple of years.
You are wonderful People 😊❤️ it's so good to see such dedication, positive attitude and modesty in today's world. Keep on baking and keep on posting these videos ☺️🌷👏
You seem like you've been making bread for closer to 40 years than 4 years. You seem to be quite good at it. I know there are challenges, but I do hope you enjoy it overall.
I relate FULLY with this video! Thank you for sharing🙏🏻
I enjoy all of the videos, but I am wishing for an update on the new store. Thank you for providing hours of listening pleasure
I'm a fan of this more philosophical perspective on your work.
The one time I am early... But amazing video again!
yeah sell it as a dehydrated starter. you can use up a glass of starter for making your loaf for the week and then just put flour into the still sticky jar. roll it in a ball and keeps in the fridge for months
Some good observations for life in general.
amazing video. great motivation. im going to start a takeout pizzaeria soon. this is a great motivational video
Good luck!
Can you show some of your baked goods? It would help understand what you are referring to.
I hit dislike by accident ... love this guy! He says when you do something and do it well it’s always a comfort to go back to it, no truer words can be spoken, it keeps your sanity intact. In the working world, always issues with folks, just pure facts of life.....
Les brown said when life hits you make sure u land on your back cuz if u can look up u can get up!...So my question is what about just like the beginner baker who has a 40 hr normal job and bakes when they get home ..how does one go about not only continuing to learn but also sell..like just starting to get going...in that beginning “ road map” as u put it?
I am kicking around the idea to start a home bakery business much like you started but not on the same scale. We have a outdoor market that doesn't really have a baking element that is being sold. I am just thinking just a couple of dozen loaves of a sandwich bread and a focaccia and maybe a brioche with spice and fruit. Maybe a ciabatta roll or a dinner roll. Need to look at what the requirement is for a home based baking business, like food handler's permits and if the health department needs to do some type of inspection. Any advice would be welcomed.
What are the dimensions of the large ruler you use for cutting, please, and what are the dimensions of the entire dough roll?
I am sorry, but is there something wrong with the mixer? Maybe a bad bearing for the bowl?
Really enjoy the videos, keep it up!
Could use some advice as I am just toying with starting to make and sell 20-30 loaves a week. Now all my sourdough I have made for me and a few friends have all been cold fermented for 12-18 hrs. So how do you guys in a cottage or micro bakery deal with this or do you no longer cold ferment overnight? Thank you.
Best regards from italy
More videos please ..
Just sitting here trying to reflect on what I'm even good at lol
So far you are good at surviving. Do well, my friend.
You are amazing.!
thanks
Would you mind telling me what model/brand is your digital scale?
🌞🌞🌞
have i already seen this video or parts of it?
i'm pretty sure this was already posted? or am i having a weird moment here
Yes, I had the same thought. I think it's cut together from two longer videos.
Any time there is more than one person in the room issues will be inevitable.
Good video on how to make your own sourdough starter: ruclips.net/video/A_PghQtLZtk/видео.html
You seem like you've been making bread for closer to 40 years than 4 years. You seem to be quite good at it. I know there are challenges, but I do hope you enjoy it overall.