Erika_Record
New member
Hi everyone! Please let us know if this is not allowed. Our team has great experience in helping clients produce a variety of artisan bread. In the past, we have come across pizzeria owners who are looking to bring their bread production needs in-house. We also happen to produce a web series called Baker’s Insight, where we delve into the methodology and production of various baked goods.
Below are links to various episodes, where we have covered production of a variety of different breads and bread type products. Each episode also contains a bonus recipe for implementation and tweaking on your end.
Also, we did an episode on a toss between bread and pastry, beautiful and flaky croissants!
If you have a question regarding bread production or just want to learn more about the process, we’d be more than happy to provide answers and additional insights. We hope this can help spark some new ideas!
Below are links to various episodes, where we have covered production of a variety of different breads and bread type products. Each episode also contains a bonus recipe for implementation and tweaking on your end.
[]Baguettes: https://erikarecord.com/bakers-insight/baguettes/
[]Brioche: https://erikarecord.com/bakers-insight/brioche/
[]Challah: https://erikarecord.com/bakers-insight/challah-me/
[]Focaccia: https://erikarecord.com/bakers-insight/gotchya-foccacia/
[]Pretzels: https://erikarecord.com/bakers-insight/pretzel-time/
[]Sour Dough: https://erikarecord.com/bakers-insight/sour-dough-nutshell/
Also, we did an episode on a toss between bread and pastry, beautiful and flaky croissants!
If you have a question regarding bread production or just want to learn more about the process, we’d be more than happy to provide answers and additional insights. We hope this can help spark some new ideas!
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