[pjaveni]

I need some advice;
I am opening a new breakfast and lunch restaurant. It will be ready in the spring. We want to bake our own breads but in the beginning I know I will not have the time. We will be open 7 days 6am to 3 pm Breakfast all day. I looked at some breads that are frozen. You proof and bake them yourself. I would like any input on those of you who have had experience with this type of product and any advice you can give would be appriciated. Thanks P.J.

[Aurora]

We use a par-baked sandwich roll in our restaurant which are delivered frozen and kept frozen until the they are to be used. We take them out of the freezer and cook them about 15 minutes before they are served. They are of excellent quality as long as they are kept frozen from bakery to restaurant. There are times that we receive some which are starting to mold due to thawing during transit.

If you plan to bake your own pastries you need to plan on arriving at the restaurant at about 3:30 a.m. to start the baking for the day. It is possible to prepare some doughs the day before and refrigerate until you plan to use them.

I would try to bake everything fresh if you plan on being known for your baked goods. I would also suggest getting a good recipe for cinnamon rolls or buns. They are always a great favorite and are not really that hard to make.

Where will your restaurant be? If it's at all close to Northern California I'd love to be a customer.

[thetincook]

Since you are still doing the build out you should consider what equipment you'll need. Even though you may not do fresh breads at the moment, you should plan ahead for when you do so the transition is orderly.

What kind of oven's are you installing?
Will they be just for bread, are you willing to invest in steam injection?

You should also get a wood topped table for your breads. Working with dough on stainless is not as good.

You should also get yourself a decent mixer. You'll need at least a 20qt Hobert. See if you can put it near where the flour/suger bins and scale will be.

You might also want to invest in a dough sheeter if you will be making lots items that need to rolled out.

You also should take a look at getting a dough divider. While a new one may run ~$2000 or more. They will pay for themselves in labor saving and consistancy.


Lots of other stuff to think about too. Can you find somebody to work grave yards so that you will have everything ready to go at 6?

[pjaveni]

Thanks for the input.I was looking at a product from Wenner Bakeries in Long Island New York. They offer pre proffed as well as un proofed products. My restaurant will be in Beaufort SC. Between Charleston SC and Savannah, Ga.

[pjaveni]

Thanks for the input. I am looking for a steam enjected oven and I will get wood topped tables. I have a used mixer. I'm not sure of the capacity but it looks like it will get me started. The budget will be a little tight to start but your right to try and get the proper equipment in to start. thanks again P.J.

[thetincook]

Shop used and at foreclosure options.

[Breton Beats]

I never reccomend that restaurants try to make thier own bread. On the professional level it is a skill and area of cooking that is completely different from other food preparation. With artisan breads so popular it is what the public is coming to expect. Even fine dining estasblishements end up with a sub par product. The reason to make good bread (and I am speaking of properly made artisan crusty bread) you need space dedicated to it, proper ovens, mixers, and a schedule that would make the most seasoned line cook cry.

I don't know what level of food your restaurant is aiming for, or if you are trying for more of a bakery aproach. Good bread can make all the difference in a sandwich business Why not find a local artisan bakery to supply you with bread. Even pastries, that way you can focus on the food knowing that you will have a supperior product to show off your talents.

[ShoeMaker]

Originally Posted by Breton Beats

The reason to make good bread (and I am speaking of properly made artisan crusty bread) you need space dedicated to it, proper ovens, mixers, and a schedule that would make the most seasoned line cook cry.

Right on, there Don't currently make "real " bread very often at my current job, but my previous employment would testify to what you posted !!!
Yet, unfortunately, my sig holds true ..... lotta dough, not so much $$$

[panini]

PJ,
If you don't already have a location, make sure you match your equipment. Single phase VS three phase.
There are converters out there, but if your running a 3 phase mixer with a converter to mix doughs you will spend more on converters then if you bought single phase to start.
Most older equipment, mixers, etc. are usually 3 phase if they are larger. More effecient in the long run.
Utilities are no longer a fixed price. Who knew I would be running $1500. per thousand sq. ft. just for electric. I started at 500. 5 yrs. ago. My energy bill exceeds my rent
if your thinking steam injected for breads then I would alot a dedicated space for a proofer.
I have reasonable hours but I don't have any yeast in the bakery
pan

[pjaveni]

Thanks for all the input. I agree that baking your own bread can be a problem. My problem is the area I am in does not have a bakery where I can get good bread. The closest bakeries are in charleston sisty miles away. That is why I thought of pre formed where I just Proof and bake. I don't know if this will give me the good quality I want.

[Lana]

PJ-

I used to get some proof and bake stuff at my own restaurant. Sysco has a couple of good options/lines---but mostly there is nothing to write home about. I would ask your food reps for samples or get samples from the company. Get samples of everything you can and experiment.

I am wondering...you say you want to bake you own breads....what exactly are you talking about? Like how many different kinds are you wanting to do?

If you're buying a steam injector, it would seem you are going into the bakery biz....breads with a little food....as opposed to the restaurant biz with good bread.

I worked for a brand spankin' new bakery with all new equipement. Walk-in steam injector, roller, special mixers, proofers, ----high dollar stuff. I think it was way over kill. Prior to that, I worked for a small inn in a tourist town in NC and all I had there was a single door vulcan and squirt bottle, a 20 qt mixer, a marble counter-top, and a wood fired brick oven for rustics. Much better products than the high dollar place. We focused on a few things and did them very well. Baguette/white and wheat, croissants, foccacia, 2 desserts and sweet dough that can have several different fillings.

You can make alot of stuff ahead and freeze and just pull and reheat. Croissants, for example, freeze really really well, as does sweet dough that you can add several different fillings.

ALSO, I would suggest going ALL OUT in the beginning. Wear yourself out in the start and then see what kind of reaction you get. You may find that par baked is ok...or that you can totally handle it and in fact you are doing so well that you can hire a baker for the early shift!

[Harpua]

In the meantime:

Look for "French Gourmet's" products. They produce croissants and a huge variety of breakfast pastries. The quality is excellent; good ingredients. I got sick from eating way too many of those in my day.

[pjaveni]

Thanks Lana and Harpua for the input. I will talk to Sysco and also try to find "French Gourmet's" products. I just want to have good bread for Breakfast and Sandwiches. I am in the food business not a Bakery.
Thanks P.J.