I have found myself in a once-in-a-lifetime position of being able to build my own custom home. As part of that customization, it has become possible to build a second kitchen…but not just any second kitchen: a bona fide baking space equipped with commercial baking equipment. It’s a dream come true!
As you can see in the floor plan above, there is a generous area available with endless possibilities. My long-term goal is to have the ability to produce meaningful amounts of bread and pastries to sell at Farmer’s Market, local restaurants and to individuals looking for fresh baked artisan products.
Although I love baking, I am not the most qualified to design the kitchen layout. That’s why I’ve hired master baker, author, bakery designer and co-founder of SFBI Michel Suas to help me with this project. Check out his impressive list of clients. You’ll probably recognize some of the bakeries on that list.
In the next few days, I will share the design Michel has cooked (err, I mean baked) up for me and review the thought process that went into it.
This promises to be an incredible project, so please come back for updates.
I’ll be first in line to buy your baked goods. I love a seedless rye. The best one I’ve had is from Bea’s Bakery in the San Fernando Valley in Southern CA. I’ve been searching everywhere and haven’t found one that I like in the Bay area. I’ve tried to bake my own, but didn’t get great results. So, I’m placing my order right now for a seedless rye and your blog is awesome. I’m definitely going to try some of the easier recipes, like the coffee cake. Is it very important to use cake flour? I didn’t even know… Read more »
Hi Sigal 🙂 Cake flour is low protein (low gluten) so the cake is softer. If you use regular flour, it is more likely to have a firmness to it which is not as pleasant. Whole Foods in Cupertino has it. It’s a blue box from King Arthur Flour in the baking aisle. I think it’s cheap, like $5. It’s really the way to go for cakes. Also, a seedless rye? I’m not sure what that is. Would that just be regular rye bread with only rye and white flours, no caraway seeds or other add-ins?
Thank you for your reply. I’ll definitely look for cake flour next time I’m grocery shopping. Correct, a Seedless rye is just what you said. If you have a good recipe and some tips, I would love to give it another try. ?
Or just bake it and I’ll be the first in line to buy it, lol.