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Bookmark or Share- MIWE cube:stone oven for micro-bakery - The Fresh LoafHi All,I'm looking to expand my current home baking and move towards a more commercial set-up with a community bakery in mind. This is a post about ovens as I'm currently working out the best set-up. I'm aiming to bake between 50-80 loaves per baking day and a mix of mostly 'country' style sourdough loaves and some tin rye's. My initial plan was to move from my home oven to a Rofco B40, but ...
- Best oven for home based bread bakery | The Fresh LoafI am considering starting a home-based bakery where I would only make artisan breads. I need recommendations for an oven that I can put in a room in my house that I’m remodeling for a bakery.pleade let me know your recommendations. I won’t be able to afford an expensive oven but need a recommendation for an oven that will allow me to make great breads.
- Micro Bakeries - The Fresh LoafAnyone out there running a "Micro Bakery" from their home or using someone else's catering kitchen or using a small dedicated bakery area?I'm interested to understand a few things including:1. How often do you bake per week, and roughly how many loaves?2. Who are your primary customers?3. What roughly were your initial setup costs?4.
- SimplyBread oven - The Fresh LoafI settled on the Simply Bread oven for several reasons: American made, very well built, a size large enough for my needs, price, support, and warranty. I have had the Simply Bread oven for a little over a month and have been baking in 2 to 3 times a week for our micro bakery business in North Georgia.
- Micro bakery basics - The Fresh LoafHello! I’ve started a micro bakery at home (more of a hobby) and I make about 20/30 loaves a week (baking twice a week) using my Rofco oven. After spending quite a bit of money on the Rofco oven, I’m now considering buying my next piece of equipment. Shall I invest on a fridge or a mixer next? At the moment I’ve got just enough space for the 18 loaves I can make a day. I’ve got a ...
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