Bread Man Baking soon hired Didier Rosada, master baker and vice president of operations at Uptown Bakers, as a consultant. Katsaounis to tour its Hyattsville, Md., bakery to develop a clear understanding of what to accomplish and what pitfalls to avoid. If we had gone smaller, which is what my gut was telling me, and not listened to Greg Acerra at Fireking, I may have regretted that decision.” “Is there risk involved? There always is, but it’s how you approach that risk. I’m going to go for the larger facility,’ ” Mr. Many young bakeries like Fireking Baking, he added, quickly find themselves moving to larger places because they initially underestimated their potential growth. Acerra provided a reality check, pointing out that Bread Man Baking had created a brand with a special story and a narrative for quality that captured customer loyalty. Yes, that’s more for a field of dreams in Iowa. I can’t go back to Houston and ‘build it, and they will come.’ ” I need adequate data to make an informed decision on anything. “Greg told me, ‘Build the biggest, baddest bakery that you can afford, and people will come.’ I turned to Greg, and I said, “I’m a data guy. “I knew Greg had grown quickly as a company, and he has experiences I can learn from and lessons he could share with me,” Mr. Greg Acerra, owner of Fireking Baking Co., Braintree, Mass., was one of the bakers who opened his doors and spent hours with Mr. I just wanted to understand what I needed to do to accomplish these goals.” “I wanted to understand how they operate, and not to compete with them. “I bugged the heck out of them,” he recalled. Specifically, he sought the best equipment and technology that complement Bread Man Baking’s commitment to making clean label artisan bread.
#Artisan home bakery how to
He reached out to bakers for advice on how to properly expand a manual artisan bakery into a more automated one. Katsaounis did what any career consultant would do by researching the project. All these clean label baked goods are made with natural starters.Ī businessman turned bakery owner, Mr. The bakery offers 37 varieties of its top-selling sourdough breads, artisan batards and brioche buns along with ciabatta, focaccia, Parker House dinner rolls and Pullman-style sandwich breads.
The new $3.5 million facility, replete with $2 million in new equipment, can turn out up to 30,000 units a day compared to 5,000 pieces daily at its previous operation. Spelt and ancient grains are delicate and you need a dough feel for that.Bread Man Baking has come a long way in a short time. You will discover the basics of bread baking with modern wheat and yeast. If you have not baked bread that often, or with varying degrees of success, I advise you to start with the artisan bread workshop.
There are workshops for every bread baking level. I have never (successfully) baked bread, can I attend a workshop? My self-developed bread recipes are unique, taste delicious and are also easy to digest. Not to brag, but I know from experience that you will certainly discover new knowledge of goods or baking techniques. In the workshops I reveal all my bread baking knowledge, bread techniques and best tips that I have collected over the years. Surely! Experienced home bakers tell me that they have benefited a lot from all the tips, tricks and tutorials. I am an experienced home baker, will this workshop help me with my baking skills?
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