I do a nice milk bread roll for the bakery that is dense and heavy but full of rich, buttery flavour. I'll gladly pm you the formula if you would like.
Day off today. Just posted before I headed out to meet with my Sysco rep. On my way back out in a few minutes time.
I will try to take a few pictures of the shop and my work to post some time this week. My camera is in the back of...
I just outfitted and opened my own little patisserie in October. With alot of help from a good friend of mine and alot of connections I was able to completely outfit my bakery for $15,000. This does not include start up food costs,...
Go to the Service Canada website--there is market research info available on there for just about any profession. It might be listed under self employment or the self employment program. Your local entrepreneurial centre should be able...
I do use instant for my focaccia and bread doughs but I prefer fresh cake yeast for my croissants and brioche.
The yeast was okay.....lost a bit of its original oomph....but still useable!
Paderno is a Canadian brand that is actually manufactured in Prince Edward Island.
I think like any other brand they have their low level stuff, their mid level stuff, and their high level stuff. I have never used Paderno pots so I...
Hi all! Well...I have a problem. I own and operate a little patisserie here in Nova Scotia. A doctor in town had a little bar fridge they wanted to get rid of so he gave it to me. My Mom cleaned it out and put all of my fresh cake...
Well--I can only speak for the restaurants I have worked in but we did NOT cook or serve fermented food.
We did occasionally come across some growing food that we had missed in cleaning out the fridges but it was always promptly...
