I am so excited to have stumbled across your channel! I am in Colorado also and just dreaming of bread baking one day. Years ago, I used to do markets with my handmade soap. Now I am a cookie baker & I really enjoy watching your process and workflow. Congratulations on your bakery!🎊🎉
And it’s so interesting that you are required to pre-package before the market. When I sold soap at the markets in Colorado Springs, maybe 10 years ago, the croissant lady and the boulangerie both sold European market style. I wonder if that’s because they had a retail food license/commercial kitchen or if things have simply changed that much. 🤔 But what you are doing looks great!
Your proofed loaves look SO great! I still can’t get mine to hold their shape like that. They want to spread out. Not enough tension? Over proofing? (I proof in the fridge overnight) Always admire folks that have it figured out. 👍🏻👍🏻❤️
@@lynnettescolpino6723 hi! I got my Rofco b40 bread oven from pleasant hill grain for $3650 (it’s more expensive now and still backordered) and my mini focaccia pans are from webstaurant for about $3 each. Hope this helps!
@@marciusspindola hi!! The silicone mats I use in my oven came with it and I don’t know where to get more of them, unfortunately. Aside from that I use normal parchment paper, wax paper, and butcher paper, which can all be found in grocery or restaurant supply stores. I hope this helps!
So to the nitty gritty, for your time here how many loaves of bread did you make. 16 hours is a long day, but if you can make the equivalent of your weekly salary working behind a desk in one 16 hour day then your ahead of the game
@@johntodd7495 thanks for you question! I had to look back in my notes and this day I made and sold about $360 worth of product, which after the 10% market fee comes out to a little over $20/hour for those 16 hours. Not quite what I was making at my old job, and that doesn’t count materials, but this was a newer market (only it’s 2nd year in operation) and a completely new customer base that I developed over the course of the summer. I expect it to be higher this coming summer.
Ok, permanent subscription and likes for life. Thank you for answering. I will have more questions for you. That’s a lot of work, minus materials, and not a ton of money. As a thought .. I have seen restaurants that open their space for overnight bread production as a lease, using their commercial equipment. Might be able to sell them as a commercial account as well. That’s warm fuzzy stuff that restaurant patrons love. house baked. Local support. Local start up, etc. Good stuff Lidia thank you for your honesty. Oh I am a 30 year culinary veteran. I’m looking to side hustle something similar to this
@ thanks! Fortunately Saturdays sell better, and I’m guessing I’ll be able to sell more on wednesdays this coming season. I mean, before this year the last time I had a weekday market was 2021. Just kind of ramping back up. That’s a good thought, I’ve been wanting to look more into spaces so I can sell wholesale and with more regularity in the off season. Is there a particular type of restaurant you’ve known to do this?
@@Lidiabayne so I have seen pubs and bars that are just finishing up about the time I think you would be going in and seen similar ideas Our last call is 1:30am and closing at 2am. You can sell it to the pub owner I think. Grilled Wisconsin cheddar cheese sandwich with heirloom tomatoes applewood smoked bacon on our local housebaked sourdough. House made burger buns, flatbreads with spreads, deep dish focaccia pizza etc. there is menu presence there that rings out. They are going to need the bread anyhow, might as well be something they can put a stamp on. maybe that stuff means something to your area, maybe not.. I will get to watching the rest of your videos just haven’t had the time yet🙂
I am so excited to have stumbled across your channel! I am in Colorado also and just dreaming of bread baking one day. Years ago, I used to do markets with my handmade soap. Now I am a cookie baker & I really enjoy watching your process and workflow. Congratulations on your bakery!🎊🎉
And it’s so interesting that you are required to pre-package before the market. When I sold soap at the markets in Colorado Springs, maybe 10 years ago, the croissant lady and the boulangerie both sold European market style. I wonder if that’s because they had a retail food license/commercial kitchen or if things have simply changed that much. 🤔 But what you are doing looks great!
I admire your beautiful work. It’s ridiculous how Colorado is regulating Farmers Markets.
Your proofed loaves look SO great! I still can’t get mine to hold their shape like that. They want to spread out. Not enough tension? Over proofing? (I proof in the fridge overnight) Always admire folks that have it figured out. 👍🏻👍🏻❤️
@@robscott553 thank you! I do about 60% hydration which is lower than a lot of recipes, so they retain their shape a bit more.
@@Lidiabayne great! Thanks ❤️ My last loaves I did about 70% so I will turn it down some more. 👍🏻👍🏻
What Rofco model do you have in your garage? B5, B10…?
Thanks for the inspiration 🥖!
@@KogakuKing I have the B40!
So glad i found your channel! Could you tell me where you got the oven and the focaccia pans? How much is the oven? Thanks
@@lynnettescolpino6723 hi! I got my Rofco b40 bread oven from pleasant hill grain for $3650 (it’s more expensive now and still backordered) and my mini focaccia pans are from webstaurant for about $3 each. Hope this helps!
Id enjoy a podcast doing that alone
I'm from Recife, Pernambuco, Brazil. What is the name of this oven paper? Where can I buy this paper?
@@marciusspindola hi!! The silicone mats I use in my oven came with it and I don’t know where to get more of them, unfortunately. Aside from that I use normal parchment paper, wax paper, and butcher paper, which can all be found in grocery or restaurant supply stores. I hope this helps!
So to the nitty gritty, for your time here how many loaves of bread did you make. 16 hours is a long day, but if you can make the equivalent of your weekly salary working behind a desk in one 16 hour day then your ahead of the game
@@johntodd7495 thanks for you question! I had to look back in my notes and this day I made and sold about $360 worth of product, which after the 10% market fee comes out to a little over $20/hour for those 16 hours. Not quite what I was making at my old job, and that doesn’t count materials, but this was a newer market (only it’s 2nd year in operation) and a completely new customer base that I developed over the course of the summer. I expect it to be higher this coming summer.
Ok, permanent subscription and likes for life. Thank you for answering. I will have more questions for you. That’s a lot of work, minus materials, and not a ton of money.
As a thought ..
I have seen restaurants that open their space for overnight bread production as a lease, using their commercial equipment. Might be able to sell them as a commercial account as well. That’s warm fuzzy stuff that restaurant patrons love. house baked. Local support. Local start up, etc.
Good stuff Lidia thank you for your honesty. Oh I am a 30 year culinary veteran. I’m looking to side hustle something similar to this
@ thanks! Fortunately Saturdays sell better, and I’m guessing I’ll be able to sell more on wednesdays this coming season. I mean, before this year the last time I had a weekday market was 2021. Just kind of ramping back up.
That’s a good thought, I’ve been wanting to look more into spaces so I can sell wholesale and with more regularity in the off season. Is there a particular type of restaurant you’ve known to do this?
@@Lidiabayne so I have seen pubs and bars that are just finishing up about the time I think you would be going in and seen similar ideas
Our last call is 1:30am and closing at 2am.
You can sell it to the pub owner I think. Grilled Wisconsin cheddar cheese sandwich with heirloom tomatoes applewood smoked bacon on our local housebaked sourdough. House made burger buns, flatbreads with spreads, deep dish focaccia pizza etc. there is menu presence there that rings out. They are going to need the bread anyhow, might as well be something they can put a stamp on. maybe that stuff means something to your area, maybe not..
I will get to watching the rest of your videos just haven’t had the time yet🙂
@ ooh I will definitely look into a place like that! Thank you!