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Re: Bread Maker Wanna-Be
For the few who were following this thread?I apologize for falling off the face of the earth. I have spent the last 10 weeks baking bread and taking care of all the necessities of starting a LLC, along with all other normal responsibilities of life. Here's an update to my adventure in becoming a bread baker:
My wife and I have started "Companionship Breads, LLC" out of our home. Check out our blog companionshipbreads.blogspot.com
Our goal is to offer bread made with local organic flour produced and delivered in a sustainable way. We are using Heartland Mills Flour (which is more than 90 minutes away... 4 hours.) They have distributor in Kansas City so it is very easy to get. We will be selling bread at farmers' markets this summer, but our main customers come via the CSA (community supported agriculture) model. We have paired up with a local CSA to offer a bread share. We have two different shares, each with six different loaves on a rotation for 24 weeks. To date 37 shares have been purchased (pre-paid!) for this season (May-October). Every week the share holder will receive their loaf of bread at a specific pick-up location.
So we have 12 different loaves of bread that we make regularly and are working on a Cinnamon/Sugar Pan de Mie loaf and pitas. I bought a 30qt. mixer which is perfect for my 18lb. batch size. I was trying to by a 60qt. Hobart but the bidding went to $1200 and I said forget it. I am glad I did, I have no need for that 700lb. beast. I picked this mixer up for $680 on craigslist and it works perfect and is enough of a beast at 370lbs.
I converted a room downstairs into my prep room. I have a nice 3' x 7' prep table, sink, refrigerator, and an old chest freezer that I converted into a proofing box with an external thermostat (I can maintain 45 F constantly for long bulk rises).
Thanks again to everyone who has offered ideas and encouragement.
For the few who were following this thread?I apologize for falling off the face of the earth. I have spent the last 10 weeks baking bread and taking care of all the necessities of starting a LLC, along with all other normal responsibilities of life. Here's an update to my adventure in becoming a bread baker:
My wife and I have started "Companionship Breads, LLC" out of our home. Check out our blog companionshipbreads.blogspot.com
Our goal is to offer bread made with local organic flour produced and delivered in a sustainable way. We are using Heartland Mills Flour (which is more than 90 minutes away... 4 hours.) They have distributor in Kansas City so it is very easy to get. We will be selling bread at farmers' markets this summer, but our main customers come via the CSA (community supported agriculture) model. We have paired up with a local CSA to offer a bread share. We have two different shares, each with six different loaves on a rotation for 24 weeks. To date 37 shares have been purchased (pre-paid!) for this season (May-October). Every week the share holder will receive their loaf of bread at a specific pick-up location.
So we have 12 different loaves of bread that we make regularly and are working on a Cinnamon/Sugar Pan de Mie loaf and pitas. I bought a 30qt. mixer which is perfect for my 18lb. batch size. I was trying to by a 60qt. Hobart but the bidding went to $1200 and I said forget it. I am glad I did, I have no need for that 700lb. beast. I picked this mixer up for $680 on craigslist and it works perfect and is enough of a beast at 370lbs.
I converted a room downstairs into my prep room. I have a nice 3' x 7' prep table, sink, refrigerator, and an old chest freezer that I converted into a proofing box with an external thermostat (I can maintain 45 F constantly for long bulk rises).
Thanks again to everyone who has offered ideas and encouragement.
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