Varieties - Additions to my Menu??

I have a small business selling fresh bread.  My goal is to make and deliver bread to people who live in the vicinity of my home/bakery within 2 or 3 hours of coming out of the oven.  I have chosen the dinner hours (between 6 and 7 pm) for my delivery.   Further, as I do not have a storefront, I take orders in advance and bake to order.  So far, I have less than ten regular customers.  While I would like more, I am concerned about capacity.  I do Not want to resort to doubling the time between coming out of the oven and delivery in order to increase my volume.

Regulation (by the county Health Department) means that I have to obtain approval for any and all bread varieties (via a detailed prescribed label approval process) before offering them for sale.  My renewal comes up in December.  They tell me that they will review 5 new varieties as part of the 'normal renewal fee'.  Additional varieties may be reviewed/approved at an hourly rate which is is equivalent to the revenue anticipated from 30 or more loves.  So, it is always an option if something wonderful comes along.

In my initial application, I became aware that the County wants me to be very specific (and limiting) to the extent that I had to specify whether I was using bleached or unbleached flour.

Because of the approval process for varieties I want to be able to sell, I need to figure out those varieties, the related recipe, the process for baking and then test the acceptance with objective bread people.  All of this before my application date.  And, this identification process takes time - months maybe.

So - The question for you is

What varieties should I add to my menu?  

My criteria?
Well, I want varieties that are
- widely popular
- made with equipment I already possess
- made with ingredients I either already have or which do not require refrigeration
- generally without oil, eggs, sugar or milk.  Powdered dry milk is a possibility.
- easy to pack and deliver
- have a 'wow factor' when tasted
- not including sourdough varieties

Of course, rules can be broken.  For example, I did not include 'plain old white bread' in my original submission and will include it this time.  Another example is focaccia - which uses a great deal of olive oil but testing has shown that it is widely (and wildly) popular - which will also be included this time.

So - I would be grateful if you would help me.  What varieties should I consider for addition to my menu?

How to Order from My Fresh Bread Company

rev Feb 24, 2017

My email address - MyFreshBreadCompany@gmail.com

Quickie for those on Lakewood Street, San Diego 92122:

Either:  A)  Email me to find out what's on the baking schedule, or 
B)  Go to the e-commerce site and order a loaf.  Pick a day - pick a variety (3 varieties to choose from) and pay ($5-$6 per 1# loaf).  The store is at squareup.com/store/my-fresh-bread-company

(while there are more than 15 varieties available, the store only shows three for the sake of simplicity)

For Others -    

How to Order

I bake two days a week (Mondays and Thursdays with few exception) and virtually all bread is made to order.

To have bread made for you, you need to order by noon on the day before the baking day (and have your order accepted - to make sure we have the ingredients).

Pick from one of three varieties offered and the day to be delivered from the web commerce site (or email me at the address at the top of this page)

For new customers, the delivery mode needs to be confirmed (you will get an email confirming that you are within the ‘Lakewood district’ for free delivery- or indicating that you are ‘too far away’ and you will need to pick up your bread between 5:30pm and 7pm).  Your email will include my text number so you can let me know when you are nearby and I will meet you in the culdesac with the bread - so you don't have to get out of the car.

To Start

Three of the 15 approved varieties are shown on the e-commerce site —

squareup.com/store/my-fresh-bread-company (or shortened, http://tinyurl.com/jm8r6wp) 

Each of these varieties is $5-$6 per 1# loaf (plus delivery as applicable).  

If you want one of the other varieties - but you are not ready to commit to a subscription of more than one loaf - you can order the Bread My Way - and in email me what variety you wish.  (see above for delivery approach). 

Once you are ‘in the family’, You can make it easier on yourself with an order of 4 loaves at a time (The Bread of the Day) - that’s one loaf delivered on each of the next 4 baking days.   The first time you do this, I will send you an email setting forth the 15 varieties available - and you tell me which of them you would NOT like included in varieties baked for you.  Then, I will ‘surprise you’ (within your selection) each baking day.  So far, I have one household that has ordered a 4x of this - meaning that they are pre ordering 16 loaves of bread and they said that they appreciate the surprise when each variety is delivered.  The pricing is $4-$5 per 1# loaf when you buy multiples of 4 (before delivery cost, if any).   

A further refinement of this is the ‘Every Other Thursday’ approach where you order 4 loaves at a time, but you only get one every other week (on Thursdays) so you can watch your carbs and still enjoy Fresh Bread over an 8 week period.  

And, if one of these approaches isn’t for you, let’s talk.  Email me at MyFreshBreadCompany@gmail.com and, tell me what you are thinking - before you spend a dime.  If you would prefer to talk on the phone - give me your phone number and when it’s good to call you - and I will.  

Do you get the message that I really do try to get you what you want and when you want it? 
I aim for a win/win and when you get fresh bread in your hands (often it is still warm and sometimes it will be hot) in time for dinner.  

If you have a special occasion for your group where Fresh Bread will help to make the event even more special - let’s talk (ie, email me).  

If you are still not convinced, then you NEED to sample this bread.  

Email me at MyFreshBreadCompany@gmail.com and let’s figure out how to get you a sample loaf or hunk.  

What people say:

“I forgot that my subscription ran out - and I missed the wonderful bread.  Sign me up - again.”

“I love the surprise each Monday and Thursday.  It’s always a delight to get fresh bread at my door.”

“ I don’t care what variety you deliver - they are all such a treat.”

“There is no where else in the area that I can find bread that is so fresh; so delicious; and so convenient.  Thanks.”

Fig N Honey cooling

And, some answers to common questions:

Q:  Why do you do this?

A:  After having tasted how wonderful homemade Fresh Bread is (and how relatively easy it is to make), I thought that others would enjoy it also.  As good as 'same day' bread is, Really Fresh Bread (under two hours out of the oven) is even better.  It doesn't have to be a 'once every couple of years' thing - we can have it every week.  It is a simple pleasure and I am trying to make it work on a Micro Bakery scale meaning limited production, limited delivery area and limited varieties - but outstanding bread.  

Q:  Is this ‘approved’?  Do you have a license?

A:  My Fresh Bread Company is a registered (and regulated) CFO (Cottage Food Operation) with the County of San Diego.  Each variety’s label has been scrutinized and approved by the County Dept of Health (to make sure I am not offering ‘dangerous foods’).  They do NOT inspect my kitchen - but do demand to approve varieties before they can be offered for sale and require that specific information be included on the label of each loaf offered for sale.

Fwiw - Bread is not considered a dangerous food.  Even the variety that includes cheddar cheese has been approved.  But, approval means that I cannot offer new varieties without going through the approval process - and costs about the sales price of about 30 loaves whether at the annual renewal (required) or at any time during the year.

I am always considering new varieties for approval at the next renewal.

Oats N Wheat (bagged and labeled)

Q:  What is the delivery area?

A:  The free delivery area is along Lakewood Street (near the east end of UC).  The 'fee delivery area' is the area along Governor Drive in University City (92122) and 1/2 mile or so north or south (with good parking access).  Delivery is $1 per order (if more than one loaf is ordered, I will bring $1 bills to 'rebate' the excess delivery charge collected).  Delivery must be agreed to by me in advance of accepting my obligation to deliver.

Outside this area, you must pickup the bread from my home (text me that you are there and I will bring the wrapped loaf out to you). You will be given a window of time for pickup.  

Q:  What if I need bread on a different day?

A:  It doesn’t hurt to ask and I will see what I can do - but make sure there is plenty of lead time, just in case you need to make other plans.

Q:  What are the varieties?

A:  Go here for a description of each:   myfreshbreadcompany.blogspot.com/p/bread-varieties

Q:  Will I be allergic to the ingredients?

A:  The County tells me what I can list as potential allergy causing ingredients.  Flour/gluten is listed on all varieties and one variety has cheese (dairy) before being baked.  A couple varieties include honey in the dough - but the County won't let me list that as a potential allergy source.  Otherwise, the ingredients include wheat and rye flour and grains, oats (steel cut and rolled), powdered cocoa, molasses, dried herbs and vegetables (rosemary, thyme, dill, fennel seed, onion, dried fig, and in one variety, fresh serrano peppers).  I use unbleached enriched bread flour along with home milled rye, winter hard white wheat and winter hard red wheat berries.  Focaccia and the white bread include olive oil but I don't use butter or other fats.  

Q:  What if I subscribe for several loaves - and then find out we will be out of town?

A:  Let me know in advance - and I will simply add the loaves for the days you are gone to the end so you get all your bread.

Q:  Why are you making 1# loaves?   Isn't that kind of small?

A:  Actually, that’s what my customers asked for.  They said if bigger, they would eat more - so a 1# loaf was best.  Actually, 1# is my minimum goal.  Each loaf has a label on it with the weight (in ounces and grams) and they generally run about 8-20 ounces - but have been up to 24 ounces.  Also, there are no preservatives added so it is best to eat it within 2 or 3 days.  The Thursday varieties also offer a 1.5# loaf (more to slice between the crusts) if that appeals to you.  If you are looking for something else, let me know.  

Lotsa Seeds cooling

Q:  Can I order more than one loaf at a time?

A:  Of course.  The e commerce page let’s you order several.  But, keep in mind that there are limits to production.

Q:  You make ‘round loaves’.  I want sandwich bread.  Can you make it in the normal ‘sandwich shape’?

A:  My normal routine is centered around the artisanal shapes.  I use it for sandwiches all the time.  But, if you like the bread and wish to have it more in the shape of wonder bread, let me know and I will see what I can do.

Q:  Speaking of sandwich bread, I don’t see any plain old white bread.  Will you have white bread? And, in the meantime, what variety do you propose in place of good old white bread?

A:  White bread is on my list for approval when I renew my registrations.   For now, try the White Whole Wheat.  It is about 20% white whole wheat - a grain that has all the benefits of whole wheat without the off flavor.  And, in this proportion, it is a soft and fluffy (vs heavy) bread.  Normally, you wouldn’t even be able to tell the difference other than the color of the crumb.

Honey Wheat half gone

Q:  The bread I tasted was pretty crusty.  Are all varieties crusty?

A:  Actually, I have some neighbors who seek crusty bread - like they had back home.  Some varieties are more suited to the thick crust and some, particularly those with honey in the dough can't take the temperature without burning, aka excess caramelization.  But, it’s not a sure thing whether the crust will be crispy or not - so I just enjoy it when it is crispy.  

Q:  Is this really baked in your home kitchen?

A:  Yes.  Most of it is baked in the upper oven of a two oven set using the convection setting.  I bake the bread on a pre heated stone mostly at 500º and supply a water mist several times during the first 15 minutes.  I am not really sure of my capacity - but there have been days when I have made 15#.  My concern is to be able to make the bread AND to get it to my customers while really fresh.  At this time, greater capacity while sacrificing freshness is not a success.

Q:  Why is this so inexpensive?

A:  By reducing waste, collecting in advance, and keeping the distribution area small, I can keep your cost low.  Maybe next year the price will go up, but for now, I want people to taste the joy of really fresh bread.

Q:  Why do I need to order the day before you bake the bread?

A:  Some varieties of bread are mixed 24 hours or more prior to being shaped.  This long period of fermentation allows the flour to ferment and develop flavor from the wheat flour as the yeast consumes and exhales.   Temperature impacts this process and it is more difficult to achieve desired results in the hot time of year.  Some artisanal bakeries mix a portion of the water and flour the day before (or sometimes, hours before) they mix the end dough in an attempt to get flavors to build in the dough.  Sometimes (as in the case of steel cut oats or whole wheat flour) the grain is soaked for 24 hours before it is mixed into a dough which ferments for 18-24 hours making the lead time even longer.  I can do this when I have subscriptions and know that I have orders in advance of the ‘noon the prior day’ deadline.   

Q:  Do you eat your own bread?

A:  Absolutely.  I think I am my biggest fan.  But sometimes, all the bread I bake goes out to others and I am left with no fresh bread after working with dough for several hours.  But, I know there can be more.

Q:  Do you teach?

A:  Yes.  I would love to have a part in helping people to learn to make good bread.  Right now, the plan would be to have the class in your own kitchen with at least 4 adults (from different households) in attendance and the class would last two hours.  Cost (at this time) is $25 per person.  There is a list of items that each 'student' needs to bring, but I will bring all perishables (flour, yeast, salt, spices) as well as dough at different levels and finished bread to taste.

Q:  Have you ever made a bad loaf?

A:  I think that bread is made up of crust, crumb and flavor - and looks.  I certainly have made ugly loaves.  Many came in the form of loaves that spread out - but didn’t rise up. Hopefully I learn from my mistakes.  Bad tasting loaves are fewer - but one time I left out the salt - and it was not a good tasting bread.  Experimenting with 100% whole wheat often makes a dense and short loaf with a strong taste.   I keep trying to make a whole grain bread with a soft and light crumb, decent loft and a good flavor (white wheat berries seem to be the answer to the latter and a special technique will open the crumb and give it height), but still haven't had great success.  But, I keep trying.  Let me know if you want to be a tester.  But, understand that I will not give you any of the really bad breads.  

But, my idea of a ‘bad loaf’ is when the bread comes out other than what I expected.   For example, if the dough over rises and it gets ‘too fluffy’, it’s not necessarily a bad loaf, but it’s not what I intended.  There are a lot of variables in bread and while too fluffy is not necessarily bad, I generally try to make bread that is ‘more meaty’:  risen but not overly so.  

Q: What if I don't like it?

A:  Tell me and you get your money back.  Understand that artisanal bread is rarely going to be the same twice in a row - due to conditions of the ingredients and the environment.  But, I want you to love this as much as I do - and if you don't, I will be sad - but give your money back. 

Q:  Samples?

A:  Yes, samples are available - email me.

56 at 3.17.17