or Connect
New Posts  All Forums:Forum Nav:

bread overload

post #1 of 11
Thread Starter 
Well, Summer has come to a close and I'm trying to juggle the bread order.
The breadmakers need 3 days advance on changes, so I'm stuck with a lot of baguettes. We usually turn day-olds into croutons and crostini, but I got a huge, excuse me, HUGE stockpile of baguettes to deal with.
I triple wrapped a bunch of them today (40 loaves-ish) and froze them, diced a bunch (maybe 20 loaves) of them and froze for stuffing (Thanksgiving is near), and left the rest for the dishwashers to cube for croutons.
All I could think of was bread pudding...

Anyhow, the question is: What would YOU do if you had wayyy too much bread to deal with?
post #2 of 11
Place i used to work we made blueberry bread and butter pudding out of our old loaves
bruschetta
French toast
Panzanella
Toast it for soups
post #3 of 11
Grind some for bread crumbs.
CHEFED
Reply
CHEFED
Reply
post #4 of 11
Thats the reason we raise our own pigs now...Nothing in the restaurants gos to waste. Bread is a real hard item and it also takes up a lot of room in the freezer. In all the times I screwed up and had to much left over in the freezer, it would have been better if I got it out of the way in the first place and be done with it.Food bank here comes the baguettes .....Bill
post #5 of 11
I was Executive Chef at a large Hospital. We would have 50 gallon garbage cans filled with hamburger rolls and assorted bread at the end of the week, every week.

I had to design a 4 week production system to handle the leftover bread; Croutons, garlic butter loaves, bread pudding, bread crumbs, crostini for appetizers, layered on the bottom of the hotel pan to absorb bacon grease, even used to thicken large batches of sauces.

If you freeze the baguettes rock solid, they work really well for a stick-ball bat in the parking lot!
post #6 of 11
I was thinking soup kitchen and food bank as well.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #7 of 11
push sides of garlic bread with every table, offer incentives to the server that sells the most sides. Repeat daily as needed:)
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
Reply
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
Reply
post #8 of 11
Thread Starter 
Good advice. all. thanks.
It seems like the obvious answer is: give it away.
paying $1.85 per loaf though...
It's not a question of our generosity; we give away what we can't use.
These loaves are expensive and I've wrapped a few loaves and diced a few and froze for stuffing.
I guess the answer is what I know: quit ordering so much.
:lol:
I don't mind giving stuff to the mission, but these loaves sell for more than $3 a baguette, retail.
Think I got it figured out. thanks for the help. Any more ideas, feel free...

edit: panzanella and caprese are kinda out of the question seasonally. too bad.
post #9 of 11
Thread Starter 
I may or may not have been in a club that threw over-ripe tomatoes at a dumpster with our left hands... or maybe I didn't.
post #10 of 11
cheesey garlic bread.....goopy, gloppy, value added baguette....
sorry it's a faze I'm going through.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #11 of 11
Family style servings of French Onion and Lobster Bisque with Garlic Swiss Croutons. Make it a special app.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs