Skip to main content

One on One

My 1 on 1 sessions are in full swing. One of students from the group class will be bringing his baker and sister in law for a series of more breads and cakes with decorating starting tomorrow.

His sister in law and her cake baker had a 3 day cake class with me 3 weeks ago and it was fun. I learned something from them that I would never have known from someone else since their family owned the bakery for 30 years now.

It's one of those stories where the family had a certain type of business and the 3rd or 2nd generation only shows interest when the parents pass away. This is one of those. " how I wish I learned from my father".

Talking to her about breads (even though we were doing cakes) makes me want to shift to teaching her breads instead of cakes and so I suggested that maybe she should take some bread lessons as well since she was very much interested with the subject and.....from what I've been hearing at that point,  something is missing and something needs to be done.

So I ended up giving her tips, making her ditch this very expensive milk and switch to something economical etc etc..It is hard when you try to manage a bakery and you LET THE BAKER DECIDE.

That is not how you run a bakery. Letting the baker tell you what kind of milk to use, what flour to use etc etc without calculating the cost is a recipe for disaster. The none of contention is the fact that they sell to the c and d crowd so in was told that our recipes should be cheap or affordable to the lower mass. But they use a very expensive milk, 2 of them which makes it even worst when there is a cheaper equally good substitute. Hmmmmm. The extra ms mean I am exaggerating the point.

So would be baker's, do not save on learning the trade first before getting into the business of selling breads. Consider the fee you pay as part of the capital. Learn everything there is to know before you open that dream bakery of yours. Meron kasing  iba nagtitipid so they will just buy the ebook and not attend the class then hoping against all odds will open the bakery. It could work for some especially those who had experience working in the food industry but for noobies? I doubt it.

I'm booked ten whole May and June so goodbye Baler for now. I will probably have time to visit by July.


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Bake Malunggay Pandesal and Set Up A Bakery At Home

Two of my students for this month, Jenn Apares and Belle Nakpil. Having fun on our 3rd day of session making Monggo Breads.

Jenn was able to bake these Malunggay Pandesal as part of their assignment and things to do at home in between our session. This is why there are always a 2 day gap in my class, to give the students time to practice what they've learned and then bring some dough and bread for me to look at. Belle forgot her breads at home so i am very satisfied with Jenn's first time with Pandesal.

It needs at least 3% malunggay to be visible but the Pandesal is excellent. I am so happy for Jenn, she can now help her parents' bakery. Finally. This is only after our 2nd session, i admit i have to push my students but it was all worth the challenge. Plus, they had fun doing it!!!

after chopping the fresh leaves, just pulse them into the finished dough, lightly kneading to incorporate the veggies.

Now that obviously has Malunggay! My last advice is to reduce the amount …

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…