Two Day Intensive Course
Thinking of starting a small-scale business baking for profit? Well, now you can experience the nitty-gritty of running a microbakery before you make your final decision and put your savings at risk.
For over four years Bethesdabakers successfully supplied sourdough bread to order to individual and commercial customers. During that time I developed a comprehensive repertoire of approaching 100 recipes + a website to display information and take orders + a system of spreadsheets to store bread formulas and produce bake-day worksheets, record orders and calculate bills, produce invoices and keep a diary of breads baked – all of the administrative tasks that enable a one person bakery to function efficiently.
This is a one-to-one course tailored to the circumstances of the participating baker and takes place within the framework of my weekly two-day bake – I still supply a local restaurant and a select number of individual customers.
Day One: Prepping for the next day’s bake – starter builds, soakers, preparing any special ingredients for the week’s bread. An opportunity to revisit scaling, shaping and slashing techniques. Thorough run-through of the systems I use and their relevance to the participant, equipment needs, examination of essential areas such as food hygiene, trading standards, insurance, buying and storing stock, etc., discussion of the participant’s plans. Evening – mix doughs for over-night fermentation. Opportunity to scale up one of your own bread recipes for my customers.
Day Two: 6.00 a.m. start. A day of scaling, shaping, proving, baking with discussion in between. The practicalities of wrapping, labelling, packaging. 6.00 p.m. – meet the customers.
Includes phone and email contact before the course. Full lunch and lighter evening meal provided.
Individual two day course £250.
Bakers who have gone on to set up bakeries after taking this course:
Tim Lukehurst, Pukka Bread – http://www.pukkabread.co.uk/
Albert Smith, Ubuntu Handmade Bread – http://www.ubuntubread.co.uk/
Chris Brown, Vine Cottage Bakery – http://vinecottagebakery.wordpress.com/
Vicki North, VicNorth Bakes – http://www.vicnorth.co.uk/
Adam Newey, The Hill Bakery – http://thehillbakery.co.uk/
Nick Boggon, Hichin Bakehouse – http://www.hitchinbakehouse.co.uk/
Jay Butters, Bread & Butters Bakery – https://www.instagram.com/trefriw_bakehouse/
Grace Quaye, Fremantle, Australia