Market and Decision time

Today I sold 42 loaves of bread, sweet rolls and a few green chili cheese bagels.  This was a holiday weekend and the shoppers were fewer than last week.  I didn't have any English Muffins this week, people ask for them.

This afternoon the farmers market had a class on product presentation and how to write a business plan.  I had tried to write one last year, but didn't know where I wanted this "hobby" to go.  I now feel like I am trying to hold on to a 12' tall kite in a 50 mile an hour gale. This is now a business.  Second week in a row with over $200 in bread sales.

Kaley is working for NM Tech and has limited time to help in the kitchen, any is good.  I had another friend who say that she could possibly help on Thursdays.  If this is going to the next level, I will need the help.  Hope to be selling bread at Supermart by mid-Summer.  A bread slicer will have to be a part the Old Prospectors future.

Is it work, yes.  Am I having fun, damn right.

Jon

Rye for Rubens

I used my 63+ percent rye today to make a Ruben and it was awesome.  The high percentage rye taste of chocolate and coffee without any added.  It is still a work in progress, but it is getting there.  It is a keeper.

Jon

For this weeks Market

I baked 35 loaves of bread from San Francisco  to German Rye, 21 Whole Wheat English Muffins- there all ready sold, 25 regular English Muffins, 50 Bagels and 42 sweet rolls.  Most of the sweet rolls are large ( 1and half larger than usual.)  They will be $1.50 a piece or 4 for $5.00.

I had planned to also bake soft pretzels, but I ran out of me.  Maybe next week.

Jon

Thursday

Today I baked 28 loaves of bread.  Special breads included Kaley's Tea sour dough and one loaf of golden raisin cinnamon bread.  Also baked several loaves of German Rye wheat bread.  This bread is still a work in progress. Formed 50 bagels for tomorrows bake.  Also started regular and whole wheat English Muffins.  Will also bake about 3 dozen sweet rolls tomorrow.  There will be about six loaves of whole wheat to bake .

Need to be out of the kitchen by 2 PM.

Kaley in the Kitchen

It is so great to have someone in the kitchen while I'm in Texas.  Kaley Goatcher is my right hand baker.  She has brought a lot of new ideas and energy to the kitchen.  She doesn't show any fear and is willing to try anything.  I feel so fortunate in having her.  I'm learning a lot from her - I'm more welling to try new things bread wise. 

She ill be selling he bread she baked tomorrow at market.

Meanwhile, I've been giving away and selling bread here in the Dallas area.  I even sold a loaf of bread at the Penzey's here in Dallas.

I'll be back Monday raring to go.

See you next week.

Jon

OMG - Tea bread

Kaley made two different loaves of tea bread and they were fantastic.  You will be able to read and eat your tea leaves in the near future.

Jon

What's next

Kaley Goatcher, my associate in the kitchen will be baking this week.

Kaley and I have been talking about what other breads we meant try next.  We've talked about a honey raisin sour dough and a possible tea infused sour dough.  The tea one will probably take time to perfect before it ready for prime time.  The market should also see soft pretzels within the next few weeks.

When we go to twice a week, each days market will have it's own specialties. We have just begun to scratch the surface of the world of bread so don't be surprised at what might show up.

Jon and Kaley

Today market

Had the best market yet.  Sold around 30 loaves of bread, 4 dozen sweet rolls and 3 dozen English muffins.  Kaley was  great help since we did all of our baking on Friday. She will be baking Thursday and Friday of next week. She's the prettier of the two of us. I will be partying in Texas.  My former boss is retiring from Coca-Cola and it will be probably the last time I'll get to see some of my friends.

Friday

Kaley and I baked 35 loaves of bread, 4 dozen sweet rolls and 3 dozen English muffins (both regular and whole wheat).  It certainly helps when where are two in the kitchen.  I will also have several loaves of 60+% rye for tomorrow.  Some cooked a little to long, but they're still good to eat.  Jan and I ate one of the small ones to see if it was edible.

Next week there might not be bread.  A friend of my is retiring and having a party next Saturday.  I have told Kaley she could bake if she wanted too,  we'll talk next week.

Jon

Raising the bar

Today, I started two different types of rye.  I tripled the batch size for the 60% rye I made last week and started a 70% rye.  Both are sour dough.  The rye I made last week smelled as if it had chocolate in it, it could be sliced incredibly thin and tasted fantastic.  I'll let you know tomorrow how they turn out.


Jon