Thank you for all the effort of making all these videos, we started our sourdough Bakery in El Salvador about 1 year ago, not knowing how but with a very steep learning curve and yes there are problems which seem to not overcome, but some miracles did help us, I watched most of your videos and I can imaging what you went through! Thx for the splendid work and good luck for you too😃🍀🍀🍀
Wonderful that you are offering this for people who want to advance their career in this field. For myself everything you taught me as you navigated all the challenges from the transition out of the garage, struggling to find the right space and even the basics of how to mix has given me a sense of peace and knowledge that gives me a hobby to provide people who want better bread an option. The amount of people you will help cannot be underestimated. Thank you Jon and Amanda for everything you share. Dee B. And Ace
I watched you making bread in your garage, scoping out land for a bakery, to what you are now. You and Amanda are doing an awesome job. Very hard work as paid off. Congratulations to your success
Thank you SO MUCH for adding something to the baking community. A lot of people bake at home with the intention of someday starting their own business. I would like to hear more about milling your own flour and how that improves the bread you bake.
We can definitely add this topic in. We are one year into milling now, and it’s been about 2 months since we started milling flour for our country sourdough which is our best selling bread. It is hard to imagine going back. Milling allows a baker to freely manipulate flavor, texture, and nutrition while building deeper relationships with their own supply chain. Of course, there is more to do and manage, but milling opens a host of possibilities.
thanks for sharing i have been watching your videos form when you started in the back yard shed and keep loving them right to now i make sourdough at home and have done for some years and all my family and freinds love them so its fantastic how successful you and your wife amanda have built your business keep up the good work and keep the videos coming ❤
Cześć John, oglądam Cie od czasu Twojego garażu i jestem w szoku jaki postęp poczyniłeś. A wszystko to dzięki swojej ciężkiej pracy i wytrwałości. Jak patrzę na jakość Twoich produktów to chciałbym je móc kosztować w Polsce. Życze Ci powodzenia i zdrowia i może tam kiedyś zawitam.
Proof is an amazing opportunity within our area, but we believe that the impact beyond Arizona will be through consulting, systems and investment that make in other aspiring baker entrepreneurs. As a bakery we are still growing in our own community, making strides to best serve the pockets of the city that we have reached over the last 7 years. Expanding outside of our area would make it nearly impossible to retain the connection and quality in all that we do. Our company is no longer very small, but Amanda and I still interview every employee that works for us. We still work shoulder to shoulder with the majority of our staff through a calendar year. The purpose of milliondollarbaker.com is to start forming a community of like minded entrepreneurs whom we will continue to pour into. In the background we are building a bakery system that we intend to share with the world in upcoming years. The final piece will take more time, capital to invest in others. For that we need to keep forging ahead on our own. Capital is simply a tool, but when it rests in the hands of money driven people, it comes with strings attached that represent blinders to the type of deep dive that we do in our space. We mill our own flour not because of the massive profit opportunity, but because we wish to differentiate our bread that much more. We maintain an all sourdough process not because it is the most efficient profit driving methodology, but because of all the benefits tied to sourdough discussed in our videos. Scaling beyond the level of individual impact is a sure fire way to dilute what we do. Whereas, we are pursuing a path of purposeful growth with allows us to deepen in our craft.
Thank you so much for your inspiration and for your work ! Realistically, products from a well-run bakery not only give joy to consumers psychologically, but also promote HEALTH physiologically - for example, yeasted bread, especially sour dough-leavened bread, is much easier to digest and therefore absorb in our human bodies; besides, during its proofing process (fermentation), it adds nutrients that our bodies need and appreciate for good HEALTH.
Worth noting we are already planning our season 2 filming which will drop early 2025. Members of the program will receive the new content at no additional cost. This is a platform we are continually investing in making the educational value better and better over time. The existing course already has over 20 hours of content, and it will likely double by the debut of season 2.
Or you can do it yourself and spend years getting to their level instead of investing a very small amount of money. Geez, people want everything free. 🙄
As always, genuine and humble bakers serving amazing bread.
Thank you for all the effort of making all these videos, we started our sourdough Bakery in El Salvador about 1 year ago, not knowing how but with a very steep learning curve and yes there are problems which seem to not overcome, but some miracles did help us, I watched most of your videos and I can imaging what you went through! Thx for the splendid work and good luck for you too😃🍀🍀🍀
Wonderful that you are offering this for people who want to advance their career in this field. For myself everything you taught me as you navigated all the challenges from the transition out of the garage, struggling to find the right space and even the basics of how to mix has given me a sense of peace and knowledge that gives me a hobby to provide people who want better bread an option. The amount of people you will help cannot be underestimated. Thank you Jon and Amanda for everything you share. Dee B. And Ace
I watched you making bread in your garage, scoping out land for a bakery, to what you are now. You and Amanda are doing an awesome job. Very hard work as paid off. Congratulations to your success
Thank you SO MUCH for adding something to the baking community. A lot of people bake at home with the intention of someday starting their own business. I would like to hear more about milling your own flour and how that improves the bread you bake.
We can definitely add this topic in. We are one year into milling now, and it’s been about 2 months since we started milling flour for our country sourdough which is our best selling bread. It is hard to imagine going back. Milling allows a baker to freely manipulate flavor, texture, and nutrition while building deeper relationships with their own supply chain. Of course, there is more to do and manage, but milling opens a host of possibilities.
thanks for sharing i have been watching your videos form when you started in the back yard shed and keep loving them right to now i make sourdough at home and have done for some years and all my family and freinds love them so its fantastic how successful you and your wife amanda have built your business keep up the good work and keep the videos coming ❤
Thx for filming this and sharing it with us.
it would be a dream to work with in that company with those guys, God bless you all👍
Cześć John, oglądam Cie od czasu Twojego garażu i jestem w szoku jaki postęp poczyniłeś. A wszystko to dzięki swojej ciężkiej pracy i wytrwałości. Jak patrzę na jakość Twoich produktów to chciałbym je móc kosztować w Polsce. Życze Ci powodzenia i zdrowia i może tam kiedyś zawitam.
Serdecznie zapraszam!
💥💥🍔🍻🐿️
My two cents get a investor to help franchise beyond Arizona...
Proof is an amazing opportunity within our area, but we believe that the impact beyond Arizona will be through consulting, systems and investment that make in other aspiring baker entrepreneurs. As a bakery we are still growing in our own community, making strides to best serve the pockets of the city that we have reached over the last 7 years. Expanding outside of our area would make it nearly impossible to retain the connection and quality in all that we do. Our company is no longer very small, but Amanda and I still interview every employee that works for us. We still work shoulder to shoulder with the majority of our staff through a calendar year.
The purpose of milliondollarbaker.com is to start forming a community of like minded entrepreneurs whom we will continue to pour into. In the background we are building a bakery system that we intend to share with the world in upcoming years. The final piece will take more time, capital to invest in others. For that we need to keep forging ahead on our own.
Capital is simply a tool, but when it rests in the hands of money driven people, it comes with strings attached that represent blinders to the type of deep dive that we do in our space. We mill our own flour not because of the massive profit opportunity, but because we wish to differentiate our bread that much more. We maintain an all sourdough process not because it is the most efficient profit driving methodology, but because of all the benefits tied to sourdough discussed in our videos.
Scaling beyond the level of individual impact is a sure fire way to dilute what we do. Whereas, we are pursuing a path of purposeful growth with allows us to deepen in our craft.
You and Amanda are so awesome! Great videos!
Thank you so much for your inspiration and for your work ! Realistically, products from a well-run bakery not only give joy to consumers psychologically, but also promote HEALTH physiologically - for example, yeasted bread, especially sour dough-leavened bread, is much easier to digest and therefore absorb in our human bodies; besides, during its proofing process (fermentation), it adds nutrients that our bodies need and appreciate for good HEALTH.
$1,099.00:
Exclusive Video Course from Proof Bread
Million Dollar Baker
$1,099.00
One time
Oh my!
It's a bit much...
Worth noting we are already planning our season 2 filming which will drop early 2025. Members of the program will receive the new content at no additional cost. This is a platform we are continually investing in making the educational value better and better over time. The existing course already has over 20 hours of content, and it will likely double by the debut of season 2.
Or you can do it yourself and spend years getting to their level instead of investing a very small amount of money. Geez, people want everything free. 🙄
@@70sGal They have the right to price it the way they want it, but i think it's to high. That is just my opinion.