Posted by Carrie on November 30, 1998 at 21:59:50:
In Reply to: Re: Are there any Bread Bakers here? posted by Matt on November 07, 1998 at 23:31:28:
: : Here's at least one bread baker: I'm a new visitor to the
: : site myself, but I'd be surprised if there aren't others.
: : What's on your mind, more specifically?
: : The current issue of Pastry Art & Design (another pastry forum,
: : for the most part) is a special "State of the Industry 1998"
: : feature, and collects information about trends in artisanal
: : bread baking. You might find it helpful or interesting.
: I want to pick up a copy. Gerard also recommended it to me.
: I've been here for almost 1 year and there have been very few posts
: regarding bread. Whether it is for advice on handling sourdough
: or just general questions or discussions on the subject.
: Being a bread baker, I'm getting a little loney here in
: a sea of pastry chef's :->
: What I'm curious right now is have you seen any change on trends in your sales
: on certain varities of breads. In the last two years we've gone
: from making 12 different varieties to 19. The old traditional
: Italian, French and Sourdough bread sales have held seady with
: no growth and some of our other breads, basic contry frech
: breads, sales have dropped. The specialty breads, like Jalepino
: Cheddar and an 8-grain bread we have recently introduced have really
: taken off. Personaly I think that we would be better servered by
: making some of the breads seasonal and try to switch sales to the basic
: breads. You see the problem with 19 doughs is that the mixer, on small
: days has to do the jitterbug to get them mixed on time and still
: stay on schedule. I still mix twice a week and I sypathize with them
: Or I may be wrong and the specialty breads are the way to go all
: year around.
: Anyway, glad to see a bread baker here. We make many of our breads
: from soudough cultures with no yeast added(thus the need for a good
: schedule.)We wholesale about 80% so we do a med volumn as far as
: SD bakeries go.
: What's your're bakery like.
: MAtt
: PS I'm just an employee who really likes his job.