Thank you for your words this year, as the owner of a fairly conventional bakery it’s enlightening to learn more about baking with Uk grain and being a bit more thoughtful about ingredients. Hard to change habits sometimes but useful to learn and think. Thanks for showing up here every week on top of all the other work running a bakery needs!
Enjoy this little break and good luck with the new place!
I would love to know more about your daily routines in the bakery, how you manage production volume, how often do your start planning menu changes or testing recipes and how to develop your own. How do you feel about freezing your production? The cafe I work in, I have to do it otherwise I won't leave the place!
I’m behind in my reading but I appreciate you Sarah and your writing has been a joy. Have a wonderful break and I’m super excited to see your endeavours in 2024!
Thank you for your words this year, as the owner of a fairly conventional bakery it’s enlightening to learn more about baking with Uk grain and being a bit more thoughtful about ingredients. Hard to change habits sometimes but useful to learn and think. Thanks for showing up here every week on top of all the other work running a bakery needs!
Enjoy this little break and good luck with the new place!
I would love to know more about your daily routines in the bakery, how you manage production volume, how often do your start planning menu changes or testing recipes and how to develop your own. How do you feel about freezing your production? The cafe I work in, I have to do it otherwise I won't leave the place!
Love it all. Please keep it coming!
I’m behind in my reading but I appreciate you Sarah and your writing has been a joy. Have a wonderful break and I’m super excited to see your endeavours in 2024!