Listen to the bakery work

[@ianlaker9161]

I'm only a home baker (and brewer!) but love watching the channel. Very satisfying to see this bunch of young people enjoying their work and creating beautifully made baked goods so efficiently.

[@hollystarks1810]

I can’t begin to thank you enough for sharing your detailed videos. With your help I have been able to score loaves beautifully and to use the scald method to make the most delicious sourdough pumpernickel rye I remember from years ago. YOU and your wonderful wife are greatly appreciated ❤truly happy to see how your hard work has made your business grow and prosper!

[@patriciabannwarth6844]

I always enjoy your videos and watch you regularly, but have really enjoyed your new sounds in the bakery videos. Wish I wasn't 5 states away!

[@sharonanderson346]

Me too!

[@sweetchampagnemango]

Yessssss this is the proof bakery asmr content that I love!

[@scottallard6106]

Im a baker myself. And what your bakery and bakers do is amazing. Love watching your channel. I have taken some of your techniques and worked it into my day-to-day work and has helped me be more efficient. Keep up the great work.

[@curryandcoffee]

this is beautiful asmr

[@grannygooch706]

Actually I enjoyed watching this video 😊.

[@yarnexpress]

beautiful video could watch all day

[@juicebox86]

love this! ASMR-y.

[@TamrenStarshadow]

What's the brown stuff they roll into the dough at 13:00?

[@sallyansley3952]

Tell us what you are making….please

[@jwdeepsky]

If you're just wrapping the 2 pieces of chocolate together, it would be more efficient to just have double size pieces of chocolate

[@Lettuce-and-Tomatoes]

Awesome video, beautiful baker girl 12:25!

[@rich1184]

What are the croissant rolls made with the brown filling inside. I see the chocolate ones and the the plain ones they all look delicious

[@Lettuce-and-Tomatoes]

I was wondering the same thing. My guess is that it’s partially cooked cookie dough.

[@ProofBread]

This is how we make our almond croissants, with a par baked frangipane that gets added.

[@Lettuce-and-Tomatoes]

@@ProofBread You should make a version with partially cooked cookie dough for kids and regular folk who don’t know what frangipane is. 😁 I know now that it’s similar to cookie dough (almond flour vs. wheat flour), but cookie dough sounds better. I herby relinquish all IP rights for cookie dough croissants. 😂

[@ProofBread]

😂😂 the cool thing about our method is that the inside filling can be swapped so easily. We can switch the nut in the frangipane for an alternate one, or as you pointed out we could take that base in a different direction. I’ll keep that idea in mind for the future.

[@DanielReichel1979]

parking the pastry in front of the hot rotation oven, hard to watch 😬

[@fabbrobbaf]

Why not showing the final result?!? I don't get it

[@satkaramsingh20]

Read the title of this video....maybe...?

[@ProofBread]

The simple reason is that the final result is a day later. We are a production sourdough bakery, and we want to show various elements of our process, but we cannot always do start to finish segments. We can show a lot of very interesting content which is helpful, and you can dig into our channel to get anything you want on making the product you see in this video. We have filmed it a number of ways. We will continue to show awesome behind the scenes footage. Some will be start to finish. Those are lucky videos because they take a ton of coordination to pull off. That doesn’t mean however that it isn’t interesting to simply organically capture what is happening in a given moment in time.

[@fabbrobbaf]

@@satkaramsingh20 it doesn't matter, it's like watching a film without the end...watching the process is amazing but the final result is what eventually matters...I must unsubscribe from this channel

[@satkaramsingh20]

@@fabbrobbaf , what a fortunate situation we find ourselves in, to not be forced to watch nor to subscribe to any videos or channesl on YT. 😅

[@JeffO-]

@@fabbrobbaf Thanks for letting us know.

[@김혜령-t5m]

억세고 질긴 빵 안좋아해요