Improving Bakery Operations Through Effective Communication

[@glenmattson3765]

Nice to see Amanda back on youtube. I really appreciate Amanda's operational views as well as Jon. Bread is honest. Bread is living. Each loaf is an individual. Bread is life.. I love making, baking and eating bread.

[@amandaabou-eid1873]

Happy to be back!! 🎉

[@cachi-7878]

Quite remarkable the leaps and bounds these two young entrepreneurs have realized over such a short period of time. It’s exciting to watch them evolve and grow their business from a two-person garage bakery to this modern yet true to artisan style bakery, employing several tens of people, serving hundreds of customers day in and day out. Well done guys!

[@amandaabou-eid1873]

Yeah. Talk about drinking from the firehose. Thanks! I still can’t believe it, myself. 🥰 Hope that we can inspire others to believe in themselves and take risks to build beautiful things for their own communities.

[@michasosnowski5918]

Its 2 ways enjoyable to watch your videos. On the one hand the process of making and baking, on the other conversations, experiences, humour and wisdom. Thanks.

[@amandaabou-eid1873]

Appreciate the feedback! ❤

[@adamchurvis1]

After forty years in Software Engineering, I can tell you without a fragment of doubt that what you are doing by concentrating on Communications is the second-most important thing you can do -- the first being to turn a sufficient profit to operate reliably -- and you appear to be doing it the right way. One caution: even with all the communication tools, services, and support, NONE of it works AT ALL until everyone buys into the New Ways 100%. Over the decades I would have chosen two pencil-and-paper team members who had dedication, over ten with the latest software who didn't. A tool will no more save your career than a hammer will build you a new roof by itself. I wish each and every one of you all the rich blessings you can handle, every single day.

[@amandaabou-eid1873]

Correct. These are challenges we’re currently working through. There’s, first, the solution to the problem and then, second, how to implement with maximum adoption. Because as much as solutions are wanted, change is often is scary.

[@youthecreator763]

I am a small time Sourdough and artisan Baker in Durban South Africa. Calling myself the Frying Dutchman. Baking out of my kitchen. I love to watch and learn especially when everything go wrong Thank you

[@krislee-24]

Amazing yall! 👏 so awesome seeing the process! Hey Jamie! Congrats welcome to the team!

[@BakingClass-dd1rk]

Just watched the training in the mix video and Dave is so calm. Nice to watch videos with him

[@ProofBread]

We agree. Dave is the man. We’re so glad to have him on our team.

[@jhordangamboa3061]

My head baker starts at 7am. Flamingo bakery, NJ.

[@suannawillis9767]

Awesome!!! Hi jamie

[@ChurchClown7]

Contact your dentist about how they cool down their water temp. I just went to Ironwood Dental (Queen Creek, AZ) and my hygienist said that they have a "magic thing" that cools down our local water before they rinse the patients teeth 🦷 with it.

[@mr.Mikeyboy]

Any information you can provide on getting financial support from grants or loans? Like I need better equipment going from small residential to larger residential I’m still working out of my house but I can’t afford the bigger equipment , so just looking for advice! I have followed u for a while now! Keep grinding and giving great info!

[@amandaabou-eid1873]

Hey. Yeah, start by making sure your books are tight. If you’re not able to demonstrate that your business is financially sound, finding funding is going to be a long uphill battle. Then, plug into your city’s resources. There are often assistance programs for small businesses that you wouldn’t know about until you started digging in the right places. Make sure that you’re scouring local auctions for used affordable equipment. Sometimes it’s a stepping stone and not a leap. And you’re going to wanna have a technical leg up. Finally, if you’re going to go to a bank, find a local, community bank or credit union to help you. Just know that banks will always be looking for collateral, but for equipment purchases that should be rather easy. We talk about some of this in our Million Dollar Baker platform, and likely will be adding more detail as we further our investment into this program. We want to help other small bakery businesses take the next steps and help unmuddle what is a very unclear process. If you’re interested, payment plans are now available at www.milliondollarbaker.com.

[@dogit1840]

💥💥🍻🐿️🍔

[@whisky3k]

Sorry, but compared to the Japanese bakers featured on Reiya Watanabe's channel, there so much faffing about going on here. Might want to work on that to improve bakery operations, especially efficiency and productivity.

[@ProofBread]

Love that channel, at the same time it’s quite hard to compare based on the limited view of a KZbin video where editing style, content style and aim of the content may differ. I noticed on their channel more cuts and more emphasis on b-roll hand work content as opposed to discussing philosophy and conversation. With such fast cuts it’s impossible know how that all measures up in terms of efficiency. The team you are observing mixes and shapes thousands of loaves in one shift. No moment is wasted. When recording for KZbin, of course, commentary and conversation slows work. I think it’s worth looking at positive takeaways from multiple environments rather than trying to deduce comparative criticism from what amounts to a small snapshot in time in any space. Our channel has always served to offer more insight in the form of commentary on the behind the scenes, but that also means that our channel doesn’t always depict the exact same workflows as when the camera isn’t around, which is 99% of the time. Today we have 3 people in the back room shaping bread, one is still very new to the whole process. The team is cranking through dividing, shaping and putting a loaf away every 11 seconds. I’d say that is plenty efficient while still focusing on quality.

[@fistsup5700]

Have you actually tried the bread? They can faff all they want. Proof makes stellar bread. Been to Japan and had bread there as well. Different culture in the bakery.