From the smell of freshly baked rolls and donuts frying, wafting through the air three blocks away, I know the direction of the bakery even on this dark and foggy morning. I am 11 years old, and I am off to work at my parents’ bakery. I have, of course, been here thousands of times […]
Growing Up A Baker Read More »
Have you thought about starting a Micro Bakery? In March of 2020 when the world was experiencing the effects of Covid, Michael decided to start a Micro Bakery in his home to offset the effects the shutdowns had on the bakery consulting and equipment industry. He’ll go into detail on his selection of equipment, getting
Starting A Micro Bakery Read More »
In this upcoming article Michael will share important details on how to size a new bakery, calculate an existing bakery’s efficiency, and how to determine the square footage needed in a new location. Using a tried and true formula that was developed over years of visiting bakeries and designing them.
Calculating Your Bakery’s Capacity Read More »
I am often asked about how best to troubleshoot the problems we face in the production of artisan bread. This in itself is a complex request because there are many steps that must be followed to achieve a predictable outcome. Also what one baker may claim to be a flaw in a finished loaf of
The Bell Curve of Baking Read More »
