POV: you work in a bakery kitchen

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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #arizona

[@janicehoward982]

Jon is very generous in showing his viewers how he scaled from a home bakery to a massive production bakery. This video is valuable in showing the time and tedium of daily tasks including equipment, sanitation, storage and labor. Those who might be thinking of this business would find it very helpful. Being a home baker it was still interesting to me to see a snippet of what goes into producing a quality product in large quantities.

[@ProofBread]

Thank you for your thoughts regarding this behind the scenes work. It is true that we have to become disciplined and content in fulfilling many different types of tasks. Some are less glamorous than others, but all are necessary.

[@CostaMesaPhotography]

Between this and your last video it's evident that your people work HARD! They are always doing something...never resting to chit chat! Clearly there is always something to do and you have employees self-motivated to find out what needs doing--and doing it! Impressive staff!

[@ProofBread]

Thank you for noticing! Our final products are delightful to our customers and usually take center stage. Seeing the work behind the scenes is meaningful to our team. The reality is that in order to make amazing products many many tasks have to be completed at particular times and with a collaborative effort. There is so much that goes into our production process and each task is equally vital. We are so lucky to have a team that is willing to learn how to enjoy the whole routine, including the less glamorous roles! Brandon joined us when we opened on Shea, and he is kicking butt making things happen for Proof.

[@darrengascoigne937]

Your videos are amazing. As a baker myself of 20 years i still get excited about watching other styles and techniques in baking and admire your enthusiasm and depth of knowledge in this industry . Keep up the great vids ....

[@wyldeman7]

1. The "kachow" and "CHEDDAHH" were great 2. Have jon get you some box cutters so you dont have to use that nice knife on plastic packagine. Great video.

[@MissTayzha]

Love the pov videos. Shows the importance of prep work and behind the scenes efforts. The edits don't bother me. Rather that than an hour long video. Keep up the great work. Wish I lived close by so I could try your bread. I've learned a lot from you and appreciate what you do. (My cereal bread is awesome thanks to you!)

[@tearing2803]

Whoever is running the radio has some great taste!

[@RyanMarks205]

I liked the POV style, but didn't care for the frequent cuts. I think that may have been part of the cause for dizziness mentioned earlier. I had a hard time paying attention when the music was playing which included the cuts. I'd like to hear some narration to know what the baker was working on.

[@valeriewilliams9841]

Love this content, this is my dream job! I just skip ahead to the interesting parts. I especially love the beginning where they seem to be working alone in the early morning, just checking off things on the to do list one by one😊

[@user-yo6vs5ol5b]

ELO in the background! You were raised right. 😂❤ I love it. Out of the blue album ( the 1 with the space ship in it) is the best. Real good music to work to. Awsome!😊

[@TherealSakuraKei]

I enjoyed this pov ❤😊

[@hu_b]

Maybe it's ok for a BASE jumper video but the head mounted cam doesn't work here.

[@user-tm1ec2on6w]

I’ll comment when the dizziness subsides.

[@dotdot7911]

its was great!

[@cousinsfactory]

Going to AZ for the first time at the end of this month. 100% getting some sourdough and pastries

[@satkaramsingh20]

Good for you. I am quite certain that you won't leave disappointed 🙏👍

[@brittyoconnor3430]

What is this butter block machine?? Please share the model - it's brilliant!

[@AlexAlex-gj4jd]

Was the little piece of cheddar a snack waiting to happen? 🧀 Noooooooo!

[@Subject_Proto]

I honestly wish I could find a way to work you y’all!

[@c.thompson9771]

A large knife with dimples/uneven surface, will keep things from sticking to it naturally. Poor cheese guy, yikes, lol?!

[@LivingWellist]

I think they are just too busy for their channel at the moment and have probably handed the reins to someone else momentarily. They are killing it in the bakery game. I’m not surprised. Good for them. I do hope for my own sake that they circle back to making those all star videos of course

[@nathanieljames9587]

I really like your jalapeño cheddar bread. Will you ship me some to Iowa?

[@jon9033]

Personally I appreciate y'all trying new things. As a long time viewer it's a welcome change to see new styles. My only thing with this video is it's supposed to be POV so you feel like you're there. This lovely person's commentary didn't add to the video in my opinion. It would be different if the camera was focused on them. Then sure they can talk all they want.

[@jimk7866]

Video too 'jerky' to really enjoy

[@mr.Mikeyboy]

What’s up! I got a question for you…would u ever consider a sit down discussion Mabe talking to some of us out there that are small just couple loafs a week but would like to get more into the business? Like how to grow more and the logistics of it ? I know you don’t have much time etc..but ur growth over these last couple years to me is pretty amazing especially back when u were pretty much forced out of the garage..so to go from that to several storefronts like I said to me is amazing and I would basically like to know how u did it. Thank you!

[@ProofBread]

Totally. One of the surprising things to us has been how many micro bakeries have started either alongside our channel or even as a result of being inspired by it. One thing is certain, we all need a lot of help and guidance along the way. Amanda and I want to make a significant part of our efforts in the future to be working with other bakery owners on a consultative basis. We are still trying to figure out what this looks like, and more importantly we are still stabilizing our own organization so that we can devote ourselves even in part to such a venture. A single conversation is great, but ultimately if you are trying to do anything like we have done, it’s far better to be able to connect regularly and even about topics that we may know are important but you may not have seen yet as a newer baker/owner. Stay tuned. When we are ready to make such moves we will make sure this audience knows.

[@mr.Mikeyboy]

@@ProofBread wow! Thank you so much getting back to me! Yes I have been watching you for a while and I comment from time to time about comming to upstate ny..I wish a place like yours was around here I would be working for u already and learning as much as I can and trying to create my own..but without any type of good mentoring or a degree it can be very difficult what direction to go..i hope to see what your talking about soon! Thank you for teaching me about bread in your own mad scientist way!

[@swikfors]

I just wanna know what the Spotify playlist is…

[@CaptainC0rrupt]

The cheddar cutting scene in the beginning of the video: if I know I need x weight of cheese from the block. I’d weigh the whole block and mesure the length. If say it weighed 15kg and is 25cm long, and I need 3kg per example then it’s 3x25/15= 5cm. Instead of wasting time and cutting back and forth. Way faster. Sorry I had to rant.

[@redoorn]

well, shit. i been trying to make butter blocks all wrong. one: i should use that machine whtfer squaring up my butter B: Prince should be playing on the hi-fi

[@BreonNagy]

I like the style of content. Watch a London restaurant called fallow that does this. However, they don't really put many cuts in the video. 2 seconds into this video and they're cutting out every single time that they reach for a pepper. It's jarring.

[@ProofBread]

Thanks for the feedback! We are experimenting with additional content styles right now to add to our regular (or rather sometimes irregular rhythm of long format videos with Jon). Our videography partners at Paragraphic are bringing some ideas from other successful channels they have built. The best news is we have more bandwidth after years of long hiatuses. The only way to bring new ideas forward is to try them. We do the same thing in the bakery. Sometimes our specials are knock outs. Other times they lack something intangibly essential. Once in awhile our ideas don’t get received the way we intended. I’m happy to be bringing this same creative energy to our KZbin channel. We have one goal in mind, and that is to improve the overall long term sustainability and vision for the channel. We will not stop shooting our tradition content style, but we will continue to look for ways for the whole of our team to get involved. Thanks for continuing to provide valuable feedback.

[@BreonNagy]

@@ProofBread Don't get me wrong. I love this style but less cuts. If you want me to feel like I'm living in the shoes of a baker then it just needs to be mostly an uncut video.

[@eren-yj9de]

I agree, I also like this style of content, but there are far too many cuts and it disrupts the flow of the video. I find it interesting to see what equipment you use to do various tasks.

[@BETSWITHFIST]

I can’t help but get a sense of desperation. First the bakery finds some crazy guy living in a van by the river, to redirect the bakery into producing an outdated bread. Then to ASMR sounds that you try to avoid when eating next to someone at a cafe. Then skip ahead to POV inducing seizure segments. My suggestion, get back to your roots. Why we started watching you in the first place.

[@sandgroper-ig9nk]

ASMR sucks unless it's a dedicated channel. They should just keep their original way of doing videos. They have lost direction I have noticed that from months ago there seemed to be a change in the quality in film and editing in the wrong direction. All they need to do is keep it how it was why the change someone got inside their head ..... This isn't a pile on either. They make great bread I'm sure they have encouraged alot of people to push through and follow their dreams passion They would showand talk about the mistakes they have done in trying out new recipes for new products how things weren't so great and they way they adgust to bring a good product to market. I hope this will be the same with the you tube videos in that they adjust and get something great again Just that I feel they have lost direction. The last series's with the guest master baker from Portugal was spot on I could easily watch more

[@yarnexpress]

Dramamine, anyone? What on earth is going on with Proof videos? 4 min in & I'm out. I love Proof but it seems as if someone is determined to destroy their KZbin channel. Jon???

[@sandgroper-ig9nk]

Yep I agree they also cut short videos so no proof of the end product. All that effort then you don't get to see the end product. They maybe on holidays Apprentices are bored

[@ProofBread]

Hey there, we are currently trying various content styles with the same production team as always, working to feature some different styles of content which is appreciated by various types of viewers. We still have more of our regular content queued up, but this experimentation will allow us to find the styles that our audience enjoys. We appreciate the feedback. This particular video is receiving mixed feedback so far, but it is the first time we have shot a video like this. There are a number of realities we are considering. Our regular content featuring myself (Jon) cannot realistically be shot more than once a month. We have never really been able to shoot more frequently than that. We try to cover a lot of ground when we record, but our prima dry work is to keep our bakery going. This in mind, the channel is rewarded on KZbin for more frequent posting (another way of putting this is that it is punished algorithmically for the post rate that we have done in the past). Our videography crew has doubled down on their commitment to our partnership and is willing to shoot weekly even from multiple locations We want the rest of our team to be able to participate. You will still see regular uploads like we have done over time, but we will be experimenting and finding new content styles that our audience connects with. The videography team we work with (Paragraphic) has a proven track record of building amazing channels. This is part of the process. Thanks for keeping an open mind, providing honest feedback, and helping us to make this channel into a long term sustainable community and information source with quality content. -Jon

[@sandgroper-ig9nk]

@@ProofBread Jon You do bread well Your videos have been raw. That's what we like no fancy edits or stupid background music track. Just keep it simple your Chanel is a bout proof bakery you don't need to trying to please all anyway your channel.

[@rustyshakleford7277]

Please enlighten us with what is new in the world of (checks notes).......yarn?🤔 good ol yarny over here doesn't like the way the channel is going apparently 😂

[@yarnexpress]

I'm not against different content styles might be a good idea. It wasn't the content--that idea is a good one--it was the continual bouncing & swinging of the camera that had my head spinning within minutes. I only wish you & Proof the best. I'm just one voice as my old granny used to say "opinions are like noses; everybody has one".

[@mkno]

Great video again. Inspired by Mr. T @MrT2022? ☺