Advice for Starting a Cottage Bakery | Proof Bread

Sharing some random thoughts on the business side of running a cottage bakery.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #bakery

[@fab4428]

He is not only a baker, he is a motivational coach for bakers, he motives from the view and the experience of a committed and passionate baker that only a few will fully understand this conversation. Thank you. 💛

[@joemorgenstern9846]

6:48 "Thousands and thousands and thousands of memories attached to our bread every week." Very insightful.

[@nilsoun5115]

You've been a starter for a startup in Arctic Norway. 😉 ❤️

[@joellestevens5776]

Being a micro home bakery in South Africa I have always been inspired after reading or watching any of your articles and videos. Thank you, I have learnt so so much🤩

[@SverreMelodic]

I appreciate the candid and frank conversation you bring to your viewers. It feels as if you are a neighbor or mentor sitting down with me over coffee.

[@saraherrera1013]

Thanks so much for this video! Just what I needed to hear.. ive been struggling in my own home bakery with motivation but youre such and inspiration, helps me keep going thank you! 🙏🏼

[@edogan92]

Thanks man. Being sourdough baker myself, your words mean a lot to me. Greetings from Slovenia.

[@angelanoethlings3811]

You sure know how to talk! It is so easy to listen to you and I am learning loads. Thank you for sharing so eloquently, honestly and generously. Amazing.

[@brennanforrest7472]

These vids are really inspiring. Makes me wanna open my own BREAD SHOP

[@pamiles9409]

Hi I have been watching your telecasts on Bread baking and I am astounded by your commitment to the excellence of your product and the courage to start from the ground up to make the best artisan bread possible. I am just a home baker that loves baking and who in a moment of extrema enthusiasm bought a Hobart 12 quart mixer on ebay. I make a mean Challah and am working on Ciabatta. I love the science you blend with ART I was willing to drive to LA or even Santa Barbra for an in person pick up but Phoenix is a little out of my comfort zone. I am very impressed with your great enterprise and wish you great success in your new digs! Your breads and croissants are truly beautiful. Great good luck, Pam Iles

[@nightowl9176]

You are wonderful People 😊❤️ it's so good to see such dedication, positive attitude and modesty in today's world. Keep on baking and keep on posting these videos ☺️🌷👏

[@311060dp]

I've been watching your work through your videos and must say they are extremely encouraging to say the least. I am a home Baker in Mumbai, India and have been doing sourdough breads for the last couple of years.

[@lilloreleii]

I relate FULLY with this video! Thank you for sharing🙏🏻

[@philwomackmhbc]

I enjoy all of the videos, but I am wishing for an update on the new store. Thank you for providing hours of listening pleasure

[@helenjohnson7583]

Some good observations for life in general.

[@Teme531]

The one time I am early... But amazing video again!

[@thanatopsis70]

You seem like you've been making bread for closer to 40 years than 4 years. You seem to be quite good at it. I know there are challenges, but I do hope you enjoy it overall.

[@VerifiedFiveIron]

I'm a fan of this more philosophical perspective on your work.

[@Simplycomfortfood]

I am kicking around the idea to start a home bakery business much like you started but not on the same scale. We have a outdoor market that doesn't really have a baking element that is being sold. I am just thinking just a couple of dozen loaves of a sandwich bread and a focaccia and maybe a brioche with spice and fruit. Maybe a ciabatta roll or a dinner roll. Need to look at what the requirement is for a home based baking business, like food handler's permits and if the health department needs to do some type of inspection. Any advice would be welcomed.

[@nybyen2]

I am sorry, but is there something wrong with the mixer? Maybe a bad bearing for the bowl? Really enjoy the videos, keep it up!

[@zaubergarden6900]

yeah sell it as a dehydrated starter. you can use up a glass of starter for making your loaf for the week and then just put flour into the still sticky jar. roll it in a ball and keeps in the fridge for months

[@abhisrivastava7307]

amazing video. great motivation. im going to start a takeout pizzaeria soon. this is a great motivational video

[@h8tower594]

Good luck!

[@chinesepubgplayer2451]

What are the dimensions of the large ruler you use for cutting, please, and what are the dimensions of the entire dough roll?

[@mrgreenbudz37]

Could use some advice as I am just toying with starting to make and sell 20-30 loaves a week. Now all my sourdough I have made for me and a few friends have all been cold fermented for 12-18 hrs. So how do you guys in a cottage or micro bakery deal with this or do you no longer cold ferment overnight? Thank you.

[@catmomma8973]

More videos please ..

[@mirileka866]

Best regards from italy

[@mr.Mikeyboy]

Les brown said when life hits you make sure u land on your back cuz if u can look up u can get up!...So my question is what about just like the beginner baker who has a 40 hr normal job and bakes when they get home ..how does one go about not only continuing to learn but also sell..like just starting to get going...in that beginning “ road map” as u put it?

[@xaxb4178]

Would you mind telling me what model/brand is your digital scale?

[@re96xi]

You are amazing.! thanks

[@franz009franz]

have i already seen this video or parts of it? i'm pretty sure this was already posted? or am i having a weird moment here

[@Fred_P]

Yes, I had the same thought. I think it's cut together from two longer videos.

[@johndudash2579]

I hit dislike by accident ... love this guy! He says when you do something and do it well it’s always a comfort to go back to it, no truer words can be spoken, it keeps your sanity intact. In the working world, always issues with folks, just pure facts of life.....

[@denipar69]

🌞🌞🌞

[@Lol..No.]

Just sitting here trying to reflect on what I'm even good at lol

[@safetydave720]

So far you are good at surviving. Do well, my friend.

[@pizzicatoprod]

Any time there is more than one person in the room issues will be inevitable.

[@jamesthomas4080]

Good video on how to make your own sourdough starter: kzbin.info/www/bejne/d5CzmJuHqbGNqs0

[@Jana-Larson]

You seem like you've been making bread for closer to 40 years than 4 years. You seem to be quite good at it. I know there are challenges, but I do hope you enjoy it overall.