Watching the evolution of your business is exciting. Seeing you go from your garage to where you are now and watching your passion drive you is inspiring!
Have a mechanic come look at your pallet stacker. He or she can replace the tire with a slightly larger and more grippy one and fix the front lean. Its way cheaper than getting a new one, and the problems you say you are having with it are when you think about it easily fixable ones.
You should consider making the jump to pneumatic tanker deliveries into a flour silo outside your facility, or flour bins inside. You're at the point where bags are not efficient anymore. Shipping costs are at an all time low. If your mills are charging you for shipping, then you need to find another mill.
That looks so much more organized than the last time I saw that facility. As a home baker, who recently started using a Mockmill 200, im incredibly interested to follow your journey on allowing the flour to oxidize for baking quality vs using immediately for maximum nutritional value!!!!
So thankful to see this update on what is happening with everything. We really miss you having the time with all the growth to keep up with the TH-cam so thank you. Dee & Ace.
We have an electric pallet-jack/forklift in our bakery. Slipping issues too sometimes on slippery uneven floor spaces, and also when crossing thresholds. Ours has a very helpful feature though: You can tilt the entire structure so that it leans just a little bit towards the back, which causes the load the be focused mainly on the wheels that drive the thing. Just in case you're purchasing a new one, also keep an eye on if it has that feature. The ability to tilt by just one or two degrees solves many problems you described ...
Yeah I do have a suggestion for the forklift. Use the experience from your fellow TH-camrs. Matt from diesel creek all his equipment is for farming and construction but he's super knowledgeable. And he's constantly buying and selling equipment
You two are really amazing! You blasted out of the garage and are going to own a 100 million $ business in years to come - we check for videos often :-)
It may limit the # of different flours you use, but have you considered a silo with an air filling and distribution system? $$ expensive but would free up floor space. Ordering amount might also be difficult to arrange.
Iam A DISH PIG in a bakery , mouse catcher , and floor cleaner ! But not treated as part of the " team " which is kind of strange because I think a trained monkey could do the job . Having said that its the little piles of crap left around because some Team member thinks its below them to clean up or organize after themselves. I HEAR you John , loud and clear . Thanks for your time in making these BHTS vids .
Morning John, I love your videos I think I've watched every one and some more than twice, you changed my mind about bread and influenced me to seek out my local sourdough bakery and start eating bread again.
How do you deal with mice? At timestamp 6:02, I see daylight at the bottom of the door. There should be rubber strip at the bottom of the door which should prevent mice from slipping through. GREAT SPACE! So amazed at what you are doing.
Witaj Jon and Amanda , pozdrowienia z CT Southington/ New Britain, oglądamy cię od początku tak myślimy, jesteś pełen wiedzy o chlebie , dzięki waszym radom byłam w stanie poprawić jeden mały problem który się ciągnął za mną przez lata, również piekę chleby na zakwasie jako cottage bakery, jesteśmy na etapie otworzenia małej piekarni dla ludzi którzy szukają dobrego chleba, Dziękujemy za wszystkie rady, porady i zapraszamy do nas bo my planujemy odwiedzić wasze miejsce 🇵🇱 Ania
I do appreciate and respect all the effort and success you have achieved. Nevertheless, as a European myself, I just don't know why businesses in US like to grow so massively so fast? Why not just be fulfilled having a local bakery with a 5-6 personnel and produce just local products..as most bakeries in Europe are doing.
Mostly it isn’t survivable, and the small scale does not allow for the best version of the bakery itself. This is an alluring idea, but our entire system is designed around a certain level of scale. Without it, every business risk that exists seems to have the ability of wiping one of those micro-ventures out. Additionally, that small scale doesn’t allow for the growth of others that are involved and this is true wherever the problem may exist. Recently, at a grain conference I was listening to the owner of a famous Parisian bakery with a 90 year history. Interestingly, this bakery had achieved a little bit of scale. Yet, the owner mentioned that most of the staff works for the minimum wages in the area. We have staff at Proof that are rising right alongside the bakery. One staff member has gone from earning a meager $12/hour to a $70,000 salary in 4 years, as a young person just starting their career. If you examine all the macro economic incentives and position an entity in way that it can weather risks as well as thrive, growth is necessary. Working at the small bakery levels is a romantic notion, but I question if such an entity can last more than a few years in our rather cutthroat landscape. Consider that we had 5-6 personnel in our home garage. The moment we built out our commercial operation we needed 15-20 which caused the business to start losing money. This fueled more growth until the business finally started to reach sustainable levels. We could have done other things to control costs like keep wages low, or worse, compromise on our sourdough nature. By adding yeast we could have saved a ton of labor along the way, but then we wouldn’t be the bakery we are becoming. Growth allows more opportunity. The reason we are diving deeper into local sourcing of wheat is that our scale allows for such a pursuit. The reason we are attracting more talent is that our scale allows for more competitive wages. The reason our bread is better than it was in the garage is because we are reinvesting revenue growth into holistic growth of every facet of the company. We are already slowing the rate, because eventually the growth will have diminishing returns. The growth is not about achieving obscene amounts of excess. Rather, it is about driving everything into balance. In this modern world, corporations that have come before us have made the barrier to entry for balance quite high. My goal is not to build a brand that will fail with my single failing efforts (if I get sick, tired, or whatever else). I wish to build a community bakery for my area which can weather the guaranteed storms that seem to come our way each season, and that will serve this community for many years to come.
Having watched them grow, it seems like it’s been organic growth from supplying an excellent product and service. Hello, I wish they were in Oklahoma City 😂
Andrew camarata just sold a small forklift truck that might have worked for you very knowledgeable. TH-camrs should be more like twitch streamers constantly helping each other
![F.HERO Ft. JSPKK x ลำไย ไหทองคำ x M-PEE - ไม่สนิทบิดหมด (Thai Riders Anthem) [Official MV]](http://i.ytimg.com/vi/kPJZ0UihBfk/mqdefault.jpg)
Watching the evolution of your business is exciting. Seeing you go from your garage to where you are now and watching your passion drive you is inspiring!
Have a mechanic come look at your pallet stacker. He or she can replace the tire with a slightly larger and more grippy one and fix the front lean. Its way cheaper than getting a new one, and the problems you say you are having with it are when you think about it easily fixable ones.
I jumped in to say the same thing. We had All Terrain wheels on our forklift and I imagine they make them for indoor stackers as well.
You should consider making the jump to pneumatic tanker deliveries into a flour silo outside your facility, or flour bins inside. You're at the point where bags are not efficient anymore.
Shipping costs are at an all time low. If your mills are charging you for shipping, then you need to find another mill.
That looks so much more organized than the last time I saw that facility. As a home baker, who recently started using a Mockmill 200, im incredibly interested to follow your journey on allowing the flour to oxidize for baking quality vs using immediately for maximum nutritional value!!!!
So thankful to see this update on what is happening with everything. We really miss you having the time with all the growth to keep up with the TH-cam so thank you. Dee & Ace.
We have an electric pallet-jack/forklift in our bakery.
Slipping issues too sometimes on slippery uneven floor spaces, and also when crossing thresholds.
Ours has a very helpful feature though:
You can tilt the entire structure so that it leans just a little bit towards the back, which causes the load the be focused mainly on the wheels that drive the thing.
Just in case you're purchasing a new one, also keep an eye on if it has that feature.
The ability to tilt by just one or two degrees solves many problems you described ...
Yeah I do have a suggestion for the forklift. Use the experience from your fellow TH-camrs. Matt from diesel creek all his equipment is for farming and construction but he's super knowledgeable. And he's constantly buying and selling equipment
You two are really amazing! You blasted out of the garage and are going to own a 100 million $ business in years to come - we check for videos often :-)
Boy, those racks are a Godsend! Showing the foundation of a CLEAN & ORGANIZED, "well oiled machine." Doing it like a Boss. (pun Intended!) 😊
It may limit the # of different flours you use, but have you considered a silo with an air filling and distribution system? $$ expensive but would free up floor space. Ordering amount might also be difficult to arrange.
Iam A DISH PIG in a bakery , mouse catcher , and floor cleaner ! But not treated as part of the " team " which is kind of strange because I think
a trained monkey could do the job . Having said that its the little piles of crap left around because some Team member thinks its below them to clean up or organize
after themselves. I HEAR you John , loud and clear . Thanks for your time in making these BHTS vids .
I really enjoy these updates. I told my wife that if we lived in your city I'd have applied for a job, however I live on the west coast of Canada 😁
May you continue to go from strength to strength. God bless you and your bakery.
Morning John, I love your videos I think I've watched every one and some more than twice, you changed my mind about bread and influenced me to seek out my local sourdough bakery and start eating bread again.
I have multiple years of experience with Crown lift trucks. Something like the SX 3200 Walkie Straddle Stacker would probably work well.
I may have just fallen in love with the Crown 30 WRTT. Thanks for showing the way. 🙌🏻
@@ProofBread happy to help, I never worked with the stackers but I loved their ride on jacks, pacer units and reach trucks
Kudos! You’re booming.
You guys are amazing! Keep up the great growth! :)
How do you deal with mice? At timestamp 6:02, I see daylight at the bottom of the door. There should be rubber strip at the bottom of the door which should prevent mice from slipping through. GREAT SPACE! So amazed at what you are doing.
You’re right. We definitely have this on our high priority list.
@@ProofBreadand do you have some uv light for bugs?
Witaj Jon and Amanda , pozdrowienia z CT Southington/ New Britain, oglądamy cię od początku tak myślimy, jesteś pełen wiedzy o chlebie , dzięki waszym radom byłam w stanie poprawić jeden mały problem który się ciągnął za mną przez lata, również piekę chleby na zakwasie jako cottage bakery, jesteśmy na etapie otworzenia małej piekarni dla ludzi którzy szukają dobrego chleba, Dziękujemy za wszystkie rady, porady i zapraszamy do nas bo my planujemy odwiedzić wasze miejsce 🇵🇱
Ania
Is it possible to change the tire on the loader? Maybe a different rubber compound or tread would help it grip? Does solve the angle issue though 🤔
thanks
I do appreciate and respect all the effort and success you have achieved. Nevertheless, as a European myself, I just don't know why businesses in US like to grow so massively so fast? Why not just be fulfilled having a local bakery with a 5-6 personnel and produce just local products..as most bakeries in Europe are doing.
I was thinking the same thing. Maybe its the American way to go as big as you can. Still fascinating to see the growth.
Mostly it isn’t survivable, and the small scale does not allow for the best version of the bakery itself. This is an alluring idea, but our entire system is designed around a certain level of scale. Without it, every business risk that exists seems to have the ability of wiping one of those micro-ventures out. Additionally, that small scale doesn’t allow for the growth of others that are involved and this is true wherever the problem may exist. Recently, at a grain conference I was listening to the owner of a famous Parisian bakery with a 90 year history. Interestingly, this bakery had achieved a little bit of scale. Yet, the owner mentioned that most of the staff works for the minimum wages in the area.
We have staff at Proof that are rising right alongside the bakery. One staff member has gone from earning a meager $12/hour to a $70,000 salary in 4 years, as a young person just starting their career.
If you examine all the macro economic incentives and position an entity in way that it can weather risks as well as thrive, growth is necessary. Working at the small bakery levels is a romantic notion, but I question if such an entity can last more than a few years in our rather cutthroat landscape.
Consider that we had 5-6 personnel in our home garage. The moment we built out our commercial operation we needed 15-20 which caused the business to start losing money. This fueled more growth until the business finally started to reach sustainable levels.
We could have done other things to control costs like keep wages low, or worse, compromise on our sourdough nature. By adding yeast we could have saved a ton of labor along the way, but then we wouldn’t be the bakery we are becoming.
Growth allows more opportunity. The reason we are diving deeper into local sourcing of wheat is that our scale allows for such a pursuit. The reason we are attracting more talent is that our scale allows for more competitive wages. The reason our bread is better than it was in the garage is because we are reinvesting revenue growth into holistic growth of every facet of the company.
We are already slowing the rate, because eventually the growth will have diminishing returns. The growth is not about achieving obscene amounts of excess. Rather, it is about driving everything into balance. In this modern world, corporations that have come before us have made the barrier to entry for balance quite high. My goal is not to build a brand that will fail with my single failing efforts (if I get sick, tired, or whatever else). I wish to build a community bakery for my area which can weather the guaranteed storms that seem to come our way each season, and that will serve this community for many years to come.
Having watched them grow, it seems like it’s been organic growth from supplying an excellent product and service. Hello, I wish they were in Oklahoma City 😂
Amazing! As a home baker in the valley, what are the chances someone would be able to get some flour from you?😋
Andrew camarata just sold a small forklift truck that might have worked for you very knowledgeable. TH-camrs should be more like twitch streamers constantly helping each other
If things like storage and organizing get to burdensome have one person do just that to put things back in their own
It would honestly be better to just have a forklift and electric pallet jack at this point, this is warehouse level now.
Very boring video.