Grain Elevator Notebook — Business of Baking RSS




Community Supported Baker bringing you the bread

Nearly every day someone takes me aside and tells me about the ethnic neighborhood bakery of their youth where they made that thing that you just can't get anymore and how there was always a line out the door whenever the bread was coming out of the oven. I have a few of those memories, too. They inspired me to create my own neighborhood bakery, a journey I have been on for many years now.    In the most difficult of times, when it seems like an impossible dream, I think about all those immigrants who came to a strange new land to start a new life and did whatever it took to get the business off the ground; there was a bakery on...

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Grand Opening August 14th

Yesterday we held a ribbon cutting with the Greater Starkville Development Partnership. It was more moving to me than I expected. I have been dreaming of this for so long I have to remind myself that the dream is now reality! Everyday, this formerly empty building looks and smells more and more like a bakery. We have worked very hard this summer, listening and learning from all of our customers in order to add new products and to figure out how to get bread on the shelf at the right times. Now the fall is upon us and everyone is returning to Starkville. We are ready to get to work! We are taking a few days this week to work...

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San Francisco Baking Institute

I am very fortunate that members of the bread baking community are almost always eager to share knowledge and give advice. One name that comes up again and again is Michel Suas, founder of the San Francisco Baking Institute. The school was founded in 1996 and has played a role in training many of the bakers who have inspired me. I knew that in order to successfully follow my dream of opening a bread bakery, I would have to make a trip to SFBI. I enrolled in "Sourdough, Levain, and Natural Yeast," or Artisan Bread II, and last month spent a week in a wet and stormy San Francisco. The class exceeded all expectations. I learned many new styles and techniques...

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My Dream of a Neighborhood Bakery

Last year the Mississippi legislature passed the Cottage Food Law allowing home bakers such as myself to produce baked-goods and other non-hazardous foods in the kitchen of a private home for sale at farmers markets. This provided a great opportunity to test the waters and see if there is interest for my bread here in Starkville, and if long hours baking large quantities of bread would be as much fun as I kept telling my wife it would be. I transformed my kitchen into a bakeshop, purchased ingredients in bulk, and got to work. I planned for a batch of sourdough boules, baguettes, and croissants. Each night of the week there would be something going leading up to the Saturday...

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