Tell Me Again - When Can I Order?

When I looked at the web store, it said "Not taking orders at this time" - why is that and when can I order??

FIXED - now, always open

Now, the web store is open ALL the time for your orders - except for unforeseen circumstances.

Delivery days are Monday and Thursdays.   And, each bread has a delivery day - so you are picking the variety and the day you want it delivered (always between 5:30pm and 6:30pm.  I need 30 hours to mix, ferment, form, rise and bake the bread - so if you order after noon on the day before the delivery - it will be delivered the next week on the day you chose.

- note:  the web store says that you will get delivery within 14 days.  No 14 day wait for you.  The preceding paragraph is what counts - money back guarantee.

Hopefully, this has simplified the system and that the change helps you get the fresh bread you want - when you want it at your doorstep.


So?  Go there now -
https://squareup.com/store/my-fresh-bread-company/

Why Don't You Make XXXXXX Bread or YYYYY Bread?

People ask me about gluten free bread, sourdough and whole-grain breads.  'Do you make xxxxx bread?' they ask.  I understand that everyone has their favorite or, because of a physical reaction, a preference for a particular kind of bread.

As a Micro Bakery (my term for a very limited operation as to quantity), I have to focus.  I would rather make one variety well than stab at several varieties and get mediocre results.  You see, I like to eat bread.  I don't have a problem with gluten and I don't have a taste for the different texture of sourdough breads (let alone the sour flavor).  Though I make breads for other people, if I don't like the taste of a given bread, how will I know if it is done well?   

I have a great curiosity as to how to make bread better, but as I am only one person, I can't go in all directions at the same time.  I need to focus.  

Gluten free (without wheat flour) bread is a specialty unto itself.  Different flour products are used to avoid but to re create the impact of wheat in the bread without the effects of wheat on the digestive system.  I have eaten gluten free products (tho I don't go out of my way to find them) and find them to be of a class of their own.  Maybe they are intended to replace a wheat made product - but they are different from that product.  You either like them (because you can't eat the wheat version) or you don't and you don't eat the gluten free version either.  I fully understand that even if I did try to make gluten free breads, they may not be as good as other alternatives - and so I choose to focus on my 'gluten full' varieties (where I know there are many variations as well, but where I can use my tastes for good bread).  

Sourdough - another specialty.  The 'bread maker world' refers to this as 'natural levain' or natural yeast breads.  That is where no commercial yeast is made.  My understanding is that in France, there is a country loaf that is so made, but it is not sour at all.  In fact, they say that the French believe that the American sourdough is made from rotten dough.  But, there are breads that are made with natural yeasts that are not sour.  My study tells me that the cycle of feeding the starter (or culture) and having it ready for baking on a regular basis is a large undertaking and is best suited to a high volume operation with predictable sales units.  

Here, too, there are many varieties of natural yeast breads resulting from different yeast cultures, different culture feedings and rest times as well as the result of different flours and baking practices.  It is commonly reported that one of the best breads in this country is made in the SF Bay area in a small bakery using the French country bread method but their flavor is not sour.  It is also said that they often sell out and a newcomer can try for days to buy bread before succeeding.  

Whole-grains - These are different animals, so to speak, as well.  But, my menu contains some varieties including steel cut and rolled oats and whole wheat and dark rye (whole rye).  Additionally, the double flax bread (with flax meal and flax seed) and the Lotsa Seeds (with flax, sesame, and chia seeds) are meaty breads with lots of texture and nutty flavor coming from the seeds added to a bread flour base.  But, the truth is that while the whole grain is used in these breads is whole, there is generally less than 30% of the total flour from these whole grains.  That's because when you use whole grain, it contains the bran which, when worked, cuts the gluten strands and disables the ability of gluten to hold the gasses that create bubbles in the dough and result in a lighter crumb.  That's why real 100% whole wheat bread is a challenge to eat as it is dense and heavy.  My breads with these grains are a compromise that make the goodness of these grains very palatable because they are delivered in a lighter bread.  

The County - Yes, the County has something to say about the breads I offer.  The County provides the registration under which I am able to sell breads made in my kitchen.  The CFO (Cottage Food Operation) rules require me to submit a label showing required information, including the contents of each product, for approval.  Only after approval can I sell the product.  And, no surprise, there is a fee  for review and approval of a label.  I have 12 products approved (based on 12 recipes) at this writing.

The requirement for approval in advance of sale also means that if I came across a wonderful new recipe, I need to complete the approval/fee process before I can offer it.   In fact, my favorite variety of bread is the Rosemary Thyme Artisan bread and I received approval for that.  But, a family member is making Thyme bread (the same recipe - but without the Rosemary).  So, I am trying it out.  But, if this is the best thing in the world, I am precluded from offering the bread that has already been approved - but without rosemary - until the label has been approved by the County.  In actuality, I make some test batches and then give the loaves away to my neighbors in return for their feedback. If it is a success, I will add it to my "for next submission" list and when I have several recipes or feel I have a found home run recipe, I will apply for approval of all of the items on the list.  

So, my 12 varieties approved include 6 Basic varieties - made with bread flour and some flavor input (like herbs or vegetables) and 6 Extra varieties - made with bread flour AND oats, or whole wheat, or rye or seeds.  The one oddball variety is the Serrano Pepper with Cheddar Cheese variety.  That's a specialty bread - but it is very tasty and I couldn't ignore it.  

So, as a Micro Bakery, I need to focus.  My choice is to focus on Traditional (with gluten) Breads using commercial least (though as little as possible for the variety and process).  I understand that this won't be the choice of everyone, but I hope it will be the choice of many.


I can hope that someone else will go through the approval process and make Gluten Free or Sourdough breads for this community.  

Why the internet - the store, the blog, facebook??? What's up with that??

Why is My Fresh Bread Company focused on the internet - with the web store, the blog and facebook?

My vision for My Fresh Bread Company is that it is a win/win business. To me, this means that you can order from your easy chair and rely on the bread to be fresh and wholesome.  Also, you can learn more about the other products available, what's in the bread (info not contained on the label), and even more about the baker (me) from the same easy chair.  But only with a lot of printed material - or via the internet.

To me, it means that I can access your order (or other communication) from my easy chair as well.  It means that I can spend the time I have allocated to this business making and baking bread.  I think - I hope - that this works both ways as a win/win approach.

While today - one paid order to date - this internet approach is not so important, I expect that it will be when I hit half my capacity of 40 loaves per day (which is about 30 pounds of flour each day - or 60 pounds in a week).  At half this much, I expect to be dealing with 20 people at a time which means 20 orders, 20 deliveries (the baking part is no big deal, though I have yet to have a day like that).  And, I suspect that there will be wrinkles in a portion of those orders and that not all deliveries will go smoothly.

So, the objective is not to be impersonal, but efficient.
And, to get you Fresh, Great Tasting Bread.

I expect that you would agree that my bread is much better than my conversation, anyway.


But, give me feedback on how I can improve this system.  While I don't have a storefront, I would like to provide you fresh bread so you can sit in your favorite patio chair with a glass of wine and a hunk of bread and a little olive oil and talk about the day with a loved one.

That's my vision - and the internet is my way of achieving this for for you - and for me.

But, feel free to contact me (starting with an email) if you have any questions.
MyFreshBreadCompany@gmail.com

For Better and for Worse - Making Bread in Victorian England

Making Bread in Victorian England.

The BBC has created a series in which 4 experienced bakers are placed into bakery houses  from the Victorian era.  They seem to spend a little time in each era, from the rural bakery where they feed 50 people to a bakery in an industrial area where they feed 90 people and try to cut costs.  They work with historians who guide them as to materials and methods that were normal for the time being illustrated.  The bakers have the luxury to reflect on their 'job satisfaction level' as they try to make bread with inferior products or additives meant to extend the flour.  Interesting social issues illustrated as well.

I am not sure how many episodes there will be - but here are youtube videos of the first two.

Episode 1
https://www.youtube.com/watch?v=g0qbOq2wA6w

Episode 2
https://www.youtube.com/watch?v=eqaa4w5WmeA&list=PL4mPyqgvVhcWyxxN2HLhNuc7b1vKueA18

Episode 3
http://www.dailymotion.com/video/x3kqqnk

How Does This FRESH Bread Delivery Thing Work?

Revised May 5, 2016 am
Ok - Fresh Bread at my doorstep sounds good to me - how does this work?

There are two varieties of artisan bread available (Rosemary Thyme and Double Flax) for
delivery each Monday and Thursday evening - at your door.  The store shows four options - 2 for Monday and 2 for Thursday delivery.

Simply, you go to the web store (squareup.com/store/my-fresh-bread-company), click on the 'flavor' of bread you want, mark the number of loaves you want  (they come in 1# size on Monday, but both 1# and 1.5# loaves on Thursday).  You pay with a credit card.  I get your address, email and phone number for delivery purposes (but not your credit card info) and then you wait for the bread - a few hours after the finished loaf comes out of the oven.

The web store is located at squareup.com/store/my-fresh-bread-company

Hours - The store is online and doesn't close.  BUT  orders to be delivered on Monday, must be entered by noon on Sunday (to give me time to mix the dough and bake it so it is FRESH and flavorful and ready).  Likewise, orders to be delivered on Thursday, must be entered by noon on Wednesday.  If an order is received after the cut off time, the order will be interpreted as relating to the following week on the same day.  For example, an order received at 3pm on Sunday for Monday Rosemary/Thyme Artisan Bread (cut off is noon), the order will be interpreted as intending delivery on the following Monday.  Email me if you have any questions.

Limited Quantity - There are a limited number of loaves available of each variety each baking day - but the web store will not let you order if the quantities are all sold.  If the quantity sells out quickly, I may add more to the available list.  So, if you are counting on some fresh bread, but missed out
- check back.

Limited Delivery Area-  This is only available for sale and delivery to a limited area - near my home/bakery - to enable easy delivery while the bread is FRESH.  The delivery area is the entire Canyon Ridge area in University City, San Diego.  

Special Orders - Large special orders will be considered.  Email me at the address at the lower part of this post and let's see what we can do to make this a win/win.


Future

• I have ten more varieties of bread which have been approved for sale by the County. Once we make sure the store is working and you are comfortable with the web store ordering process (and the delivery routine), varieties will be added to the store.  And, there is no reason that sizes need to be limited to 1#.  A 2 pound loaf is a beauty to behold.  
• Wouldn't it be great to be able to order for a 4-week period at one time?  Ordering for each individual baking day is only slightly more convenient than going to the store.   Subscriptions are planned in the near future to allow you to order for up to a 4-week period whether you want one loaf a week or every variety every day it's baked.  
• What about a 'larger' service area with a local pickup spot?  That is, rather than limiting this service to residences within walking area of my oven, what if virtually anyone could order - and then pick up at a central location??  The bread would be baked based on orders received, and then the packaged bread would be packed up and taken to a central location, where the buyers would pick it up.  

Pepper Chese Bread - tangy, but pleasant

Questions?  email me at MyFreshBreadCompany@gmail.com

dan

Interested in Making Bread in Your Kitchen?

I love making bread - and selling it is a way that I can make more than I can eat. There is something special about a ragged mess turning into the gassy stuff which turns into a hunk of dough that bakes into fluffy and tasty bread. 

Do YOU want to do this??  And, do you have 3 or 4 friends who would like to learn at the same time?  

How about having a 'bread party' where you learn how to make a simple variety of bread?

There are lots of details that people need to know if they get into making lots of bread, but actually very few if they want to make bread every now and then.

Each person would need to bring:
a mixing bowl that holds about 4 quarts
a stirring spatula
a clean kitchen towel. 
and a smile.
that's it.

The host/hostess needs to have a working space (it could be a dining table or large counter) where each guest can mix their dough) and where we can put a container of flour and another of water to be measured out into each guest's mixing bowl.  If it's a dining table, it should probably be covered with bath or beach towels for protection of the surface and easy cleanup. 

I will bring 
 - flour and spices for all of us, 
 - a large container for water, 
 - measuring cups and a digital scale (the scale is a secret to making this easy) and 
 - a batch of dough that is ready for the oven.  We will bake this while learning the rest of the steps.  
 - and some disposable loaf pans for use (we will discuss alternatives in the class)
 - a fresh loaf of bread (same recipe as we are making in the class) for the guests to sample if the oven bread is still too hot to eat when we are finished.  


The class will last about 90 minutes.  Each guest will go home with mixed dough that has begun to ferment and knowledge about what to do with it the next day in order to make two 1/2 pound loaves.

My preference is for locations in the far eastern end of University City. Let me know if you are interested via email.

dan

FWIW - Some thoughts on Slicing a Whole Artisan Loaf

Cutting the Loaf:  Here’s How I do it

First - the knife I use is a serrated bread knife.  It cost about $6 at the Costco Business Center - but now you have to buy two at a time (for $12 before tax).  It’s not ‘show quality’, but it works great and has a solid handle.  

Second - I place the loaf on a cutting board and decide whether I am going to cut at least half the loaf (for a family meal or several sandwiches) or I am simply looking for a slice for a snack or a couple slices for a sandwich.  

For half a loaf or more, I place the longest edge pointing away from me and then cut through the middle, creating two long halves.

Then, for each half, I turn the piece 90º and put the cut side down.  Then I cut slices starting at one end and work toward the other.  My focus on making similar sizes is dependent on the look I want for the table: the more formal, the more I seek uniformity in slice width.  

           

If I am simply cutting a slice for lunch, maybe a sandwich, I slice a piece off the open end, and then cut it in half in the short direction.  This gives me two pieces of equal size for my sandwich.  If I want a larger sandwich, I cut off another slice.  One of the advantages of cutting your own sandwich bread is that you can cut it as thin as you wish.  I like it thin.  

That's it - if you have any questions, email me.  

Packaging and Labeling

Packaging and Labeling 

I am the packaging machine.  At this writing, the plan is to place each loaf in a micro perforated bag which is closed using the adhesive label.

The Label includes information required by the County Health Department and some that is not.

Here is a sample label.  

Here you see the 

• My company name, location of my home kitchen, email address.
• name of the product - hopefully it is descriptive enough to help you understand whether you want to know more.  
• weight - while I strive for two basic sizes (1 and 1.5 pounds) and at this time, expect only to offer the 1 pound version, the County Health Department (CHD) tells me that if I give you a 17 ounce loaf, I cannot say that it is one pound.  Therefore, I will weigh each loaf as part of the packaging process.
• Two required alerts - that the bread was made in a home kitchen and that it contains ingredients on the California allergen list.  In this case - it contains wheat.
• Baked on date - self explanatory.  But, know that the process of making the bread started long before it was baked.  Also, an admonition that there are no preservatives - so it won't last if you just park it on the counter top.
• The next three lines cover the agency that issued the registration and the actual registration number.  If you have a complaint that we can't resolve (heaven forbid), this number will identify My Fresh Bread Company to the CHD.  
• Note that the entire label had to be presented to the CHD for approval - as are future offerings.  This (and the associated fees) means that there is a laborious and costly process to get a new product approved - so I have come to understand that I cannot add any new products on a whim.  Deep sigh.
• And, then come the ingredients.  Every ingredient in the bread - no matter how small.  And, if an ingredient I use shows ingredients within (as per its label), then those are shown parenthetically - like the flour.  

Phew - that's the label which will be used to close the bag.

FWIW  - my understanding is that your 14 yr old needs to go through the same process I did in order to sell Lemonade on the corner.
To the credit of the County agency, they really are trying to protect the public from 'unsafe' (they used the word 'dangerous') foods).  Baked breads (and lemonade for that matter) are not considered dangerous foods.  

Why Is there a Store on the Internet, When you DON'T want Sales from All Over the Place??

Question - A web enabled Store where I can order bread from My Fresh Bread Company is open to the world - but you only want to sell bread to your neighbors?   What's with that??


Answer - If there was a way to geographically limit the reach of the Ecommerce store - I would select it.  Truly, there is no reason that the store needs to be open outside of this neighborhood.  But, I can't limit its reach.

The reason that the store is being used is so that YOU can
-  see what's available and when (at your leisure)
- order from your desktop, tablet or phone
- pay on line  -  the site takes credit/debit cards.
- know what's coming in the near future.

Hopefully, this gives you more flexibility and information.


Yes, there are benefits for me, too.  We will see whether it's worth the cost and this works as a true Win/Win.


Dan

Why Am I Doing this? Why Bake Bread for Others??

Why - why - why?

Why bake bread?
Why sell it to neighbors?


Is it so profitable - that I can't resist?
Do I have a ton of flour I need to get rid of?

Curious minds want to know (if you have gotten this far?!!

Well...
No - it is not so profitable.  This bread is not so expensive; delivery takes time; I need to sell over 200 loaves just to break even based on the costs of permits and insurance  So no - there is no goldmine here.
No - I don't have a ton of flour to get rid of.  I buy it as I need it (yes, 50 # bags from the Costco Business Center - though I am open to other sources, this seems to be a good value, and a way to keep the price down).

Sooooooo -

Why Bake Bread?

Because I think I make great bread - better than I have tasted before.  When fresh (within hours from the oven) it is really special.  And, I know what's in it - and what is not.  As to the taste, I like all of the varieties I offer - some more than others, of course - which is why I offer them.  

Earlier in 2015, I moved my office from the business park to my home - so I have easy access to my kitchen and oven and can do my day job part time and bake part time.  My accounting business is winding down - so this seems to be a good 

Why Sell it to Neighbors?

First - I think this is a product that cannot be obtained - without baking at home.  It's the combination of timing so it is available to eat when you are ready to eat it (while it is fresh) and the flavor/texture and the availability.  But, what about the neighborhood artisanal bakery?

1. Artisanal bakeries make good bread - but their idea of fresh is when it is baked the same day.  You have to time it right - or be lucky - to get the fresh fresh bread.  (I think they ought to have a light - like Krispy Kreme - to tell you when the bread is coming out of the oven.  I will save that thought - for the future). 
2. Artisanal bakeries are few and far between - If there is one in your area, and it is convenient, then give it your business.  Not convenient?  This is often the reason people don't patronize their local bakery (if they have one).   The closest bakery to me is about 4 or 5 miles away and seems to focus more on desserts and Asian specialties (aka guilty pleasures).  
3. Artisanal bakeries generally have to make a multitude of items simply to stay in business - so they have a multi-focus (desserts, snacks, cookies, etc) and cover the cost of waste.  
4. You are too busy with your life to spend the time to learn to make bread, make lots of mistakes and 

Second - Because I think I can deliver a better product, a fresher product - and I want to find out if that is true.

Third - I expect that I will get feedback from my neighbors that will result in bread that is even better than it is today.

Fourth -  I get great joy creating this bread from simple ingredients and I want to make more.  I see this 'outlet' as a way of making more.

Actually, if I thought it would be appreciated universally (and I had bottomless pockets) I would give it away. And, alas, I have this philosophy that if something isn't of value - one should understand why spending their time on that effort.  If I am doing this to make me feel good - then I have other selfish pursuits that are more worthy of my limited free time.  If people appreciate the bread and pay a reasonable price and, after all costs, I can pay my property taxes or go on a cruise - then I see it as a win/win.

Actually, though I disagree with the amount of government regulation over simple home made foods (including lemonade, cookies and bread - a permit is needed to sell these items if home made), I am complying with the rules.  During the second half of 2015, I recruited 5 families on this street who served as a testing panel as I developed recipes which would later be submitted for approval by the county.  Between the bread given away in this process and that given away at a church-related community feeding effort, and home baking, I have used almost 400 pounds of flour.  If things go as I hope, I will use about 120 pounds of flour per month - and I figure my capacity is about twice that.  

Yesterday, not having any orders to fill, I baked a batch (about 3 pounds) of rosemary garlic bread.  Wonderful.  Not too anything - just soft, fresh, tasty and nice.

Yes, everyone should have access to this bread.

Low Salt - No Salt. Why is there Salt in the bread?

Why is there salt in my Bread?

In a word - flavor.  When eating the bread by itself, all the flavors come out and the salt 'softens' some of the other flavors.  Of course, if you eat the bread in a sandwich with flavorful fillings, you probably won't notice the lack of salt.  

Recently, I accidently left the salt out of my batch.  YES, I could taste the difference.  It was white wheat bread (about 20% whole wheat) that had been fermented for about two days.  The flavors of the flour came through, but they were not tempered by salt.  It rose fine.  It looked great.  But, it tasted 'off'.  Those who tasted it also were not impressed that this was salt free because it didn't taste good to them.  It didn't meet their expectations for straight bread.

Straight Bread?  Yes, bread alone - no topping, butter or anything.  Just bread.  All of the breads I make taste great straight.  One might not like rosemary, for instance, and therefore not care for the rosemary bread.  But, if you like the stated flavors, the bread tastes great - straight.  Yes, you can use it for sandwiches, toast, or to dip into stew.  But, to me, the test is how it tastes all by itself.  

But, not if you don't add salt.

The 'normal' recipe includes about 4.5 grams (or less than 2 /10 of an ounce) of salt in a 1 pound (after baking) loaf.  Is it really too much?

Can I make you salt-free bread?

Short answer is yes.  

Longer answer is why would you want it?  Eat the bread because it tastes great.  Bread made without salt doesn't taste great - so why eat it?  

What's in It? Compare

Here's the ingredient list for those Kings Hawaiian Rolls (c) you find in the supermarket.

ENRICHED FLOUR (WHEAT FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, LIQUID SUGAR (SUGAR, WATER), BUTTER (PASTEURIZED CREAM, SALT), EGGS, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: YEAST, POTATO FLOUR, WHEY, NONFAT MILK, SALT, DATEM, SOY FLOUR, YELLOW CORN FLOUR, SODIUM STEAROYL LACTYLATE, INACTIVE YEAST, WHEAT GLUTEN, SORBIC ACID PRESERVATIVE, MONOCALICUM PHOSPHATE, WHEAT FLOUR, CALCIUM SULFATE, SODIUM SILICOALUMINATE, AMMONIUM SULFATE, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, WHEAT STARCH, SORBITAN MONOSTEARATE, MONO- & DIGLYCERIDES, ENZYMES, CALCIUM SILICATE, MICROCRYSTALLINE CELLULOSE. 

You say - I don't eat Kings Hawaiian Rolls.  Actually, I don't either, but their label was easiest to find.
So - grab the bread in your kitchen, and read the label on the bag.  What's in it?? Here's the ingredient list for my basic white bread (using bleached enriched white bread flour)
ENRICHED FLOUR (BLEACHED WHEAT FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SALT, YEAST.

For White Whole Wheat Artisan Bread, the third ingredient becomes whole wheat flour.
For Rosemary/Thyme Artisan Bread, the last two ingredients are dried rosemary and dried thyme and so on.  But, it's all built on a foundation of flour, water, salt and yeast.    


Of course, I have different recipes, but most are based on this ingredient list.  But, there is nothing that ends with
SULPHATE
ALUMINATE
LACTYLATE
and no preservatives or sugar or oils or fats. No eggs (or anything derived from eggs).  No nuts - though the bread IS made in a kitchen where peanut butter is present.

You decide what you want to eat.


And, when was your bread baked? My Fresh Bread Company tells you - clearly.

Who's Baking YOUR Bread??

Cooking shows are very popular on TV these days.  I am always amazed at how often a chef will taste their dish in the process of cooking and preparing to serve the diners.  In a cooking show I was watching yesterday, the chef tasted her sauce and said to the moderator, "You are going to thank me when you taste this dish". It seems to me that a good chef must like the food they are preparing and probably food in general.

On the contrary, have you had coffee made by a 'non coffee drinker'?  Rarely is it a good cup of coffee.

Baking bread is the same thing - a bread baker should like to eat bread.

Tasting tells you when it's right - crust, crumb and taste.   Experience in baking hundreds of loaves tells the baker what the effects of variables are on the final result.  Bake too long or too short; too hot or not hot enough; too much water or not enough; too much yeast or not enough and how size of the loaf affects the baking time and so on.

Make sure your baker likes - no - loves bread.

By the way - I love to eat the breads I bake.  I love it fresh.  I love it toasted.  I love it in sandwiches. And, I love it with butter.

I love bread.