Come watch the first installment of my new series on building a micro bakery. In this series, you will get to see everything that goes into creating the ideal baking space in the smallest possible footprint. I’ll talk about the ins-and-outs of ovens, mixers, proofers and other kitchen equipment. Be sure to subscribe to my YouTube channel to get alerts when I post a new installment.
Thanks, Mike, learned a lot. Look forward to seeing it come together!
Aegean College
Building a Micro Bakery: The complete series – Wheat Beat
Mike – very good information in your series. Really appreciate the way you chronicled your journey. I am out in North Georgia and we are running a mini, micro bakery, (if there is such a term) I’m looking to expand our operation. We bake anywhere from 20 to 35 loaves of bread a week most of them on Wednesday, Thursday and Fridays. Have a little shop on our property that we sell the big goods out of, bread, cookies, sweet cakes, etc. Very interested in contacting baking systems and wondering if you would be able to provide the name of… Read more »
Yes, definitely – I love talking bread. My contact at ABS is Scott, who is one of the owners. He knows me as “Mike’s Bakehouse”. There is nothing special about my case, though. You would need to select the number of decks and size of each one. That’s more or less it. I’ve been really happy with the oven so far. I do recommend you get 2 (1 pan wide) hand setters (loaders).
Thanks for your reply Mike. If you would be okay with sending your real world contact (e-mail, Telephone) info to my personal e-mail, mqbeers@gmail.com, I promise I will not abuse it. Probably do not want to post to here but, Thanks again
You can reach me here: mike at wheatbeat.com
Pummy
Building a Micro Bakery: The complete series – Wheat Beat